In-Person Classes

Class size: 8 students
Instructor: Helen Rennie
Location: Helen’s Kitchen at 3 Ingleside Rd, Natick, MA
Cancellation Policy and other FAQ

Seasoning and Browning

Master the art and science of cooking that's missing from the recipes! This class unlocks the secrets to delicious food by explicitly teaching what great cooks do subconsciously. You'll learn mindful tasting for salt and acidity and flavor development through browning. Seasoning topics will include: how to season to taste (salads, soups, etc), how to season without tasting (meat, fish, etc), how to balance the 5 tastes (salt, sour, sweet, bitter, umami). Browning topics will include: skillet types (materials, shapes, and sizes), baking sheet types, how to buy and take care of your cookware, how to season cookware, how to preheat a skillet properly, how to reduce sticking, how to reduce smoke alarms, how to get the most out of your cooktop (gas, electric, induction), how to get the most out of your oven, when to use the convection fan, oil types and uses. We cook and eat just like in all the other classes, but the focus is on fundamental principles rather than on specific ingredients.

One 3h session / $120 per person
Sat, Dec 7, 2024 6pm-9pm Register

Ravishingly Raw (Poke Bowls, Crudo, Ceviche)

Who doesn't love pristine fish served raw? Most people don't think twice about ordering raw fish in a restaurant, but don't know where to begin when it comes to serving it at home. Where do you buy it? How do you store it? What species are safe to eat raw? How do you slice it? What do you pair it with? How do you deal with the risks of food-borne illness? This class will answer all these questions and give you plenty of hands-on practice slicing fish for crudo, poke bowls, and ceviche dishes. Come hungry for salmon miso poke bowl, spicy tuna tartar, branzino ceviche, and hamachi crudo. Note: the dishes vary based on the season and availability of ingredients. This class is Paleo friendly.

One 3h session / $120 per person
Sat, Dec 14, 2024 6pm-9pm Register
Sat, Jan 18, 2025 6pm-9pm Register

One Fish, Two Fish, Red Fish, Blue Fish

Do you like to eat fish in restaurants, but are scared to cook it at home? Or, are you bored of baking salmon with a squirt of lemon, but not sure how to expand your repertoire? Come to this class and explore the bounty of the sea available to us in New England. You'll learn to find a good fish market in your area, buy the freshest fish, learn all about fish personalities and substitutions, and test fish for doneness. We'll make salmon teriyaki, trout in almonds, cod stew, and swordfish Provençal. Note: the dishes vary based on the season and availability of ingredients. This class is Paleo friendly.

One 3h session / $120 per person
Sat, Dec 21, 2024 6pm-9pm Register

Knife Skills

Do you get excited about a trip to the farmer's market, but dread chopping all those veggies and herbs? If the onions make you break into tears and you can't remember the last time you sharpened your knife, come to this hands-on class and learn to slice, dice, and mince in a casual and supportive environment. We'll go over which knives are used for which cuts, how to buy a good knife in any price range, as well as sharpening and caring for your knives. You are welcome to bring an 8" chef's knife, but that's optional. We have knives for everyone. We don't recommend buying anything before class since you'll have a chance to try out different knives to help you decide which one works for you. We'll make a lunch out of our chopping practice and serve it in the end of class. This class is vegetarian.

One 3h session / $120 per person
Sat, Dec 14, 2024 10:30am-1:30pm Waiting List
Sat, Jan 18, 2025 10:30am-1:30pm Register
1 spot left. For 2+ spots, please get on the Waiting list

Tender at the Bone (How to Cook Meat)

How confident are you when you step up to the butcher counter? Do you know what cuts to get for braising vs. roasting vs. grilling vs. pan searing? While everyone can throw a piece of meat on the grill, taking it off can be a little tricky. How do you know when it's cooked to your liking? Do you season before or after cooking? Should you crank the heat up or turn it down? This class will answer all your meat buying and cooking questions. We'll discuss the cuts of beef, lamb, and pork; learn appropriate cooking methods for each cut; and eliminate guesswork from testing meat for doneness. Dishes will vary with the season and availability of ingredients, but are likely to include a beef steak with red wine reduction, a rack of lamb with garlic and mint, and braised pork shoulder with osso buco sauce. This class is Paleo friendly.

One 3h session / $120 per person
Sat, Jan 25, 2025 6pm-9pm Register

French Pastry 101: Pate a Choux

Do you want to learn to make eclairs, cream puffs, Paris-Brest, and fancy hors d'oeuvres? Then you need to master pâte à choux -- the most versatile, gloriously puffy, make-ahead-friendly dough in the French pastry repertoire. Pâte à choux might require more finesse than banana muffins, but the process is not complicated. After we discuss the science behind this technique and give you a chance for hands-on practice, you'll be able to wow your family and friends with magnificent desserts and savory bites. You'll learn to make pastry cream, ganache, and other fillings; avoid the pitfalls of collapsed or soggy puffs; and use a pastry bag like a pro. A light lunch will be provided followed by pastries.

One 3h30 session / $120 per person
Sat, Dec 7, 2024 10:30am-2pm Waiting List

Pelmeni and Varenyky (Eastern European Dumplings)

What happens when you cross an Asian dumpling with a European dumpling? You get Russian pelmeni — insanely juicy and buttery meat dumplings. Once you master the dough for these little bundles of deliciousness, you'll unlock the door to many other pasta dishes (ravioli, vareniki, pierogi, manti, khinkali, and soup dumplings). Another dish we'll make in class is Ukrainian varenyky (known as pierogi in Poland). We'll fill ours with potatoes, but they can also be filled with mushrooms, sauerkraut, and even fruit.

One 3h30 session / $120 per person
Sat, Dec 21, 2024 10:30am-2pm Waiting List

Homemade Pasta

Few kitchen tasks are more satisfying than making your own pasta. The reason people struggle with pasta is that most recipes leave out too many crucial details. You can spend years figuring them out on your own, or you can come to the pasta making class that will help you succeed on your first try. In this class you'll get hands-on experience with the egg pasta dough: kneading, rolling, shaping, and cooking. You'll learn to cut it into ribbons (like pappardelle and fettuccine) and shape it into ravioli. Sauces and fillings will vary with the seasons. Although one of the dishes might use meat, we can leave it out for anyone who is vegetarian.

One 3h30 session / $120 per person
Sat, Jan 25, 2025 10:30am-2pm Waiting List

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Frequently Asked Questions

Can kids attend?: Kids with a passion for cooking are allowed if they are at least 12 years old. However, a parent must be present at the beginning of class to sign a waiver.
Will we eat in class?: Yes, we eat what we make in class.
What materials should we bring to class?: Wear comfortable shoes. We’ll provide everything else.
What happens if I have to cancel?: Please see our cancellation policy for details.
How do I get a spot? Whenever I check the website, the class I want has a waiting list.: Read our tips on getting spots.
The class I want to take is full. Will you offer it again?: Yes. Most of these classes are offered on monthly basis and are announced 2 months in advance.
Can you send me e-mail when you announce more classes?: Yes. Just send us an e-mail to get on our mailing list.
Do we just watch or do we get to cook too?: All classes are hands-on, so everyone gets to participate.
Are gift certificates available?: No. Sorry, we no longer sell gift certificates.

Helen's Kitchen Cooking School