If you’ve always dreamed of being in the kitchen whipping up chocolate delicacies, your dreams can now come to life with Valrhona in Brooklyn.

“I recognize that meal time with kids can be a challenging yet a rewarding experience. Many children develop a love a for preparing meals through child-friendly cooking classes.” says Andrea Kapner, founder and chef of Tiny Turnips Kitchen.

If you know your way around the kitchen and want to beef up those skills, you’ll find opportunities at New York City’s Natural Gourmet Institute — but you what you won’t find is beef or any kind of meat for that matter.

Maria Benardis, founder of Greekalicious, helps her customers to uncover the power of the traditional Greek diet (the Greek word for diet literally means “way of life”) to enact positive change in all aspects of their lives.

One New Yorker is setting out to unite his musical talents with his food expertise to change the way we learn how to cook.

At Cooking A Cappella you’ll get an experience like none other in the city. Multi-talented chef, singer and founder Lawrence Rush started the company in 2015. He’s well-qualified for the job, as his background includes working in catering and as a pastry chef, and outside the kitchen, he’s a professional singer, music teacher, composer and lyricist.

Chocolate lovers unite and make your way to Brooklyn for an opportunity to make your own sweet confections.

If you’re like most people and enjoy the taste of chocolate, you will be in heaven at the Brooklyn-based JoMart Chocolates. The veteran confectioner has been serving up sweet treats to New Yorkers since 1946.

“As a farm-to-table cooking class and camp, we are unique in a sense that we emphasize how our ingredients are grown from seed to table. At each class we highlight the local farmers who provide our ingredients, its connection to the earth, as well as seasonality and sustainability. After each class, we even bring our food scraps to the local composter. We conclude each kids class with a thank you to the farmers who supply our food and to the student chefs who made the meal possible!” Jennifer Lisondra.