Chapel Hill Cooking Classes - (310) 980-0139

Culinary Classes in North Carolina by Amanda Cushman

I am a culinary educator, food writer, private chef and consultant and have been in the food business for over thirty five years. My philosophy is to learn, grow, cook and enjoy and I have had the quite life in and out of the food business. Having grown up with a mother that was a gourmet cook, food has always been a large part of my life, a place of joy, comfort and adventure.

Having recently relocated to the Triangle in North Carolina I am enjoying what is known as the “best new food area on the East coast”. Every day I am find opportunities to grow, evolve and contribute to the food community, whether it be writing an article for the News and Observer or teaching a class at Southern Season. After living in NY, Miami and LA, I especially enjoy sharing my love and knowledge of world cuisine in my classes. Being in the South is fascinating with its folklore and rich culinary history. I especially love to watch the local food scene grow and expand to include young farmers, local cheesemakers and artisanal food producers.

I teach a wide range of cooking classes in NC as well as teaching privately for groups of two to twenty students in their home. My cooking classes are held in locations including; Raleigh, Durham, Chapel Hill, Cary, Morrisville and Carrboro. My corporate team building classes have featured clients such as; Hugo Boss, Experian, Exxon Mobile, Google, Yahoo, Fitness Magazine, DirecTV and Toyota.

I started out in a restaurant in Boston. My one and only task was to make popovers all day, every day (which was rather boring and repetitive). Luckily I quickly rose to the position of line cook and found I hated every minute of it. I learned that restaurant work was not for me and found first love; NYC. Thankfully Manhattan was a better fit for me on every level, but especially in the food business, where I worked with catering companies such as; Glorious Foods, Panhandlers and Martha Stewart.  I became the lead chef for Panhandlers Catering where we cooked for parties of up to three hundred people, in homes, on boats, in fields, churches, alleyways; you name it, we did it. I had found my niche.

I attended Peter Kump’s NY Cooking School now known as ICE and the Natural Gourmet Institute in the eighties, where I learned traditional French techniques and vegan and vegetarian cooking skills. I was fortunate enough to teach at both schools later on for many years.

Simultaneously I began in the test kitchen of Ladies Home Journal where I learned to develop and test recipes and remained there for over five years. I became an independent recipe developer and was hired by Food and Wine Magazine where I had the coveted job cooking food all day long in a gorgeous test kitchen and really upped my game in recipe development and food writing. This led to a career change; contributing stories for Cooking Light, Self, Fine Cooking, Time Life Cookbooks and Vegetarian Times. At this time I was also a private chef for the C.E.O. of American Express and the Editor of GQ magazine.

Grilled Skirt Steak action

In the early nineties I was keenly interested in healthy, clean, organic  food ( way ahead of my time) and landed a job teaching at The Institute of Culinary Education formerly known as Peter Kump’s New York Cooking School. ICE, as it is now known, has become the best cooking school in the country with chefs teaching  from all over the globe. Having taught there for seventeen years, I return to Manhattan occasionally for week long workshops on global cuisine. At that time I segued into teaching and taught the professional series at The Natural Gourmet Cooking School as well as at The New School-Culinary Arts Program.

In the mid- nineties NYC was at a low point and I felt the need to leave the city and relocated to Miami Beach. South Beach had not really happened yet and Miami was a slow paced, tropical town with a small food scene. I continued to teach at places such as William Sonoma, Ariana’s Cooking School and Ocean Reef Club. My classes took off and were featured in Deco Drive as well as Florida Trend Magazine. A student (who turned out to the the food editor of the Miami Herald) featured my classes for the cover story in the food section of the Miami Herald which led to a booming private chef business. I continued to develop recipes for cookbooks as well as food magazines and web sites such as Foodfit.com, Minutemeals.com and the Time/Life Fitness Series.

Another move was in the works for personal reasons and in 2003 I relocated, to Santa Monica, California. This turned out to be my favorite chapter thus far. Teaching had become a solid part of my life and I loved bringing all the years of experience and food knowledge to the table. Paired with the beautiful and abundant ingredients available in Southern California, this was a natural fit. I found myself a wonderful kitchen in Culver City at Surfas kitchen supply and offered week long French technique classes as well as classes on Thai, Vietnamese, Indian and Moroccan food. I taught at Let’s Get Cookin’, Epicurean and Williams Sonoma in Beverly Hills and Manhattan Beach. During this L.A. chapter I was featured on KCRW as well as Blind Date and taught privately to numerous clients including: Neil Patrick Harris, Molly Sims, Anne Archer, Randy Newman and the contestants for Master Chef.

This is my time to give back and learn about another area of the rich food culture in America; the South. I look forward to expanding my career yet again with global pop up dinners, partnering with local brands to further their mission and teach private, public and corporate cooking with an emphasis on bringing people together over food.

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I’m addicted to Amanda’s Cooking Classes. I’ve learned so much from her and my husband couldn’t be happier with all the yummy food I can now make. I highly recommend taking her classes!
Francis L.

thai shrimp soup

Chef Cushman has taught cooking classes at my business, Weekend Kitchen in CT, for the past 3 years. We love having Amanda in our kitchen.  She is a true culinary educator in every respect from menu preparation and providing a shopping list to her pre-class preparation.  When the students arrive she methodically goes over the menu and where to source ingredients in the area.  She offers ways to modify the recipe for specific food preferences or allergies.  If it’s an ethnic dish, she will give a nice history of the cuisine and where the foods originated.  
 
Technically, Chef Cushman is able to direct even the greenest of home cooks.  She patiently demonstrates proper knife skills and culinary shortcuts that each student can take back to their own kitchen.  The classes run like a well-oiled machine with a beautifully presented and delicious meal served up at the end of the class.  She has many repeat students and they are all awaiting her return as a guest chef to our kitchen.
 
Nancy
Owner of the Weekend Kitchen
Essex, CT
It was a lovely night indeed, and I am delighted to write a rave review.  My friends considered it night to remember, and also reflected on how you created a warm and hospitable friendship.  In fact, two other friends had been a part of  a cooking night previously with another individual some years ago and said how your presence was so different: non-judgmental, supportive, easy-going, supportive, and warm.  Thank you!!
Carl, Cary, NC
I received this book as a gift and as an amateur cook I’m always looking for new ways to excite my palate. I love these recipes! They’re straightforward and delicious and I found the text very moving ; we should all be so lucky to have had parents that actually cooked. Amanda’s book is a great addition to any kitchen”
Jenny Jay – KCRW

Private Cooking Classes

Group Cooking Classes

Team Building Cooking Classes

Take a Private Cooking Class with Amanda

Great for 1 on 1, date night, friends and family!

 

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