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Food & Drink
Learn what it takes to make high-quality chocolate in your own kitchen
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.

Food & Drink
Kids
Kids love getting their hands dirty with Tiny Turnips Kitchen
“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.

Food & Drink
Personal
New life breathed into ancient Greek wisdom with Greekalicious
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.

Food & Drink
Cooking course combines a love for music and cuisine
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.

Food & Drink
Become a chocolatier at a family-run institution
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.

Food & Drink
Kids
Farm-to-table cooking is a blast with Butter Beans
“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.