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603 Bergen Street
Brooklyn, NY, 11238
United States

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JOURNAL

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COOK SPACE FRIDAY FEELS | Earthly Endeavors

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Along with the buzz of back to work anxiety, September brings with it the sonorous strut of stilettos and fashion week furor to the city streets. While we’ll be the first to admit, we’re total suckers for a sartorial statement but, with fast fashion’s carbon footprint falling second only to that of agriculture, we’ll be swapping our heels for hiking boots this afternoon as we march alongside our fellow earth enthusiasts in the global protest against Climate Change. 

And though painting protest placards is a great way to make your voice heard (and your apartment a mess), you can help reduce your impact on our environment in small, but no less meaningful ways. Whether that’s by composting, sourcing locally, or simply by using what you have in your pantry, the more time you spend in the kitchen, the better for our planet.

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WE’RE HIRING!

For more information or to apply to the role of Culinary Instructor - check out the details here 

BIG APPLE APPETITES

New York is an amazing place. Be it the extraordinary community of global cultures that make it up, or the atmosphere of aspiration and ambition, this concrete jungle somehow makes bedfellows of majesty and humility all at once. Don’t get us wrong, we’re down to skip town when the city schedule gets a touch overwhelming, or use our kitchen as a conduit to other climes, with classes like Caribbean Cooking and Oktoberfest Feast. But, when we get down to it, from rooftop farms to East End orchards,this state has some sensational eating, no escapes needed.

CULTIVATING CONSCIOUS CHANGE

Whether you’re taking to the streets in full Greta gumption, or stepping into a brand new workspace, any change, big or small, must start from within. Last weekend’s Unfold retreat in Seattle has inspired us to make the time to connect with our community in meaningful ways, and to make regular introspection a part of our daily practice, so that we can know ourselves fully. Unedited. Unaltered. Unwilling to shrink ourselves to fit into other people’s voids. And better able to radiate our individual brand of magic out into the world.

THE FEEL OF FLAVOR

All of our classes, in particular our signature Culinary Confidence Series, are taught without recipes, designed to encourage creating a meal from a place of intuition and “feeling”, rather than one’s i-feed. And while we love a fresh market find, we know that some of our favourite feel-good foods come straight from the canned goods aisle, proving you needn’t break the bank to make dinner downright delicious.

#lifebeyondtherecipe

T H E    C O O K   S P A C E   C R E W

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COOK SPACE FRIDAY FEELS | Stay-in Supper Season

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Image by Julia Stolz.

Image by Julia Stolz.

Sweater weather seems to have come early this year (not that we’re complaining) and the changing of the seasons (and impending changing of the guard) is giving us new life as we shed our summer skin (read: as our tans fade and we embrace hairy leg season). We’re facing fall re-energized, re-fuelled, and re-invigorated by the folksyoung and old, making meaningful change across industries and political divides.

So whether it’s your wardrobe, your workplace, or your perspective that’s changing, make your September shift one for the better. 

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WE’RE HIRING!

For more information or to apply to the role of Culinary Instructor - check out the details here

ROYAL PALATES
Queen of Englandqueen of comedy and queen of our hearts, Olivia Colman can do no wrong. Owning the Vogue October cover, “Collie” displays the telltale renegade rambunctiousness that’s been key to her success, eschewing, like us, the restriction of recipes, both in life and art, choosing instead to gauge the readiness of her meringues by whether they look “present”, rather than perfect. And, as powerful women all around us tackle challenges, others won’t touch, we too, embrace failures as fuel for the future, a platform from which to plan with real purpose.

NEW YORK CITY KITCHEN CULTURES
For us, the dining table is a place around which culture and comfort can be shared in equal measure. Whether you’re finding Italy in East Williamsburg, or faraway flavors under the guidance of immigrant home cooks, or simply in our skylit dining room, celebrating crave-able classics in our Latin American Street Food class, and foreign favorites in our Japanese Bento Box course - ours is a city that cherishes the world and its myriad magical cultures, where we can explore the exotic and the familiar, without ever leaving the borough limits.

SAVOR-ING SPACE
It’s been well documented that our environments and surroundings have huge impacts on our outlook and energies. Whether our daydreams are of ornate opulence or open-aired simplicity, we at Cook Space are fortunate to get to work, play and create in an environment designed specifically to inspire creativity and spark joy. Judge for yourself - spend five weeks with us for our Culinary Confidence series, or just one evening for a personal pizza party and see if you don’t find your soul expanding with your appetites.

#lifebeyondtherecipe

T H E    C O O K   S P A C E   C R E W

xxx

COOK SPACE FRIDAY FEELS | Our Scrumptious September Schedule

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Ah, September - a time where the sadness of the summer’s end is only partly mollified by a slightly less sweaty subway ride. Instead of spending too much time mourning beach season, we’re choosing to see this as a new beginning, and have added a slew of absurdly wonderful new classes to our roster, from now to the end of the year (so get your holiday season scheduled early!)

We’re also beyond excited to be expanding our Cook Space team! As our community grows, we’re on the hunt for more Culinary Instructors - check out the details here and see if you think you’d like to join our fabulous little food family.
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TASTE BUDS TRIPPING

From bagels to donuts, to the classic NYC slice, we’re pretty spoiled when it comes to eating options. There are times, however, when the temperature dips and we feel a little wanderlust for faraway climes so, when we can’t afford a flight, we turn to the kitchen table to serve our taste buds a well earned trip around the world. Whether we’re channeling our love of all things Osakanwith our Bento Box and Japanese Street Food classes, or spicing up the season with Szechuan Cuisine or our Taste of Mexico City class, our Winter is starting to look a whole lot warmer.

GOSSAMER GIRL CRUSH

This month can be a manic one as we reacquaint ourselves with our work desks and a deluge of To-Dos , which means we need to be much more mindful about carving out some r&r. And while we’re no strangers to the fabulous Kirby Howell-Baptiste’s new-ish favorite form of making “me-time”, we prefer to use cooking as our cathartic escape from the hustle and bustle of the daily grind. So, whenever you catch yourself succumbing to the September scaries, put down your phone, pop on your apron and say it with us… ahhhhh.

STRETCHING OUT SUMMER

The changing of the seasons is glorious, regardless of your zip code, but fall is particularly fabulous up here in the NorthEast. We celebrate this transition as an opportunity to renew our goalsshed societal expectations and that which no longer serves us, and explore the new and beautiful bounty the earth has on offer, and though we may no longer be able to stuff our faces with late summer stone fruit, we cannot wait to dive headfirst into pumpkin pie season.



#lifebeyondtherecipe

T H E    C O O K   S P A C E   C R E W

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COOK SPACE FRIDAY FEELS | Calamari, Kimchi and Kitchari

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As the sun sets earlier and (the stakes climb higher), we’re squeezing every last drop from this juicy gem of a summer with a course load fit for royalty all August long - from the decadent at our Wednesday Fish Fry to the divine at our Ayurvedic Brunch on the 25th, we’re rounding out the season in style AND substance. 

Kitchen conversations this week…
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THE HOME COOKS’ CASE

At a time when home-based businesses are booming, New Jersey regulations still limit the profit earning abilities of the state’s home cooks…but things are about to change.

WHAT WE’RE READING

It’s a staple on our dining room table each weekend, but this particular NYTimes Sunday Magazine, dedicated to the 1619 project, a retrospective on 400 years since the advent of slavery in the United States, is a must read.

OUR KIND OF “RECIPES”

A cookbook from and for the creatives among us (Joyce Carol Oates’ “recipe in defiance of grief” is a particular favorite).

POSITIVE PSYCHOLOGY AND PLANNING WITH PURPOSE

In his most recent interview on Dax Shepard’s fabulous podcast, Armchair Expert, Tal Ben Shahar highlights the importance of ritualizing positive behaviors and writing things down. Join us for ourPlanning with Purpose workshop on September 16th, for a guided course in how to prioritize your goals through practiced mindfulness and intentional awareness, and begin Seizing Your Days.

THE CHILDREN’S CHEF

It’s never too early to start cultivating culinary confidence, as evidenced by instagram’s newest miniature maven in the kitchen,The Tiny Chef.

CELEBRATING SALMON

Catherine Bailey and Robert Petravic, owners of one of our favorite iconic pottery and home goods store, Heath Ceramics, travel to Alaska each summer to forage, fish and feast.. Join us for ourSalmon, Butchery + Cookery class in September, to replicate their resourcefulness. 

LUNCHING LIKE LAZARUS

We’re always inspired to see what our friend Lazarus Lynch is up to,a supporter and member of the Cook Space community since its infancy.

IZAKAYA EATS

The infatuation with Japanese culture, design and food, has been steadily climbing for the last decade. Now, you can be the okonomiyaki master, at our Japanese Street Food class on October 18th.

SUMMER SEAFOOD STAPLES

With September in our sights, we’re squeezing out every last morsel of Summer and, while we can’t all skip town and head to New England’s famed seafood shacks, we’re bringing the Fish Fry to Brooklyn next Wednesday.

THE DEATH OF DESIGNER DINING IN

Dean & Deluca were the darlings of the bougie boutique grocery scene, stocking high price condiments and a more “sophisticated shopping experience”. As it closes its doors, we’re shifting our focus to how to prioritize what’s already in our pantry, as we move away from the era of bohemian consumerism. 

NOTHING FANCY

While we prefer to cook free from the strictures of recipes, we’re self admitted cookbook addicts. Alison Roman, a home cook after our own hearts with her intuitive and creative approach in the kitchen, has a new, beautiful book on the horizon and we. can’t. wait.

SEOUL SNACKING

As you await our hotly anticipated Seoul Street Food Class, feel freeto hoard these addictive Korean Gosomi Cookies. 



#lifebeyondtherecipe

T H E    C O O K   S P A C E   C R E W

xxx

COOK SPACE FRIDAY FEELS | Planning with Purpose and Cooking with Creativity

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The August heat has hit with a vengeance and brought the simmering cauldron of political chaos to boiling point. As Britain gains its own follically impaired buffoon at the helm of government, the world loses one of its most cherished voices, and we are all the worse for both. But, even in the face of this occasionally bleak and often embarrassing state of public affairs, there are those we can look to who prioritize positivity over anger, and look to build bridges rather than barriers.

It is with this in mind that we look toward a Fall filled with opportunities to eat some sensational meals, to engage with our community, and to expand our horizons, be it with our Planning with Purpose workshops, or our signature Culinary Confidence Series.  We’re using this season to let go of what doesn’t serve us as, in the timeless words of one of our greatest writers, “If you wanna fly, you gotta give up the shit that weighs you down”.

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Kitchen conversations this week…
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THE POWER ON THE PAGE

She may be gone, but Toni Morrison’s words and their capacity to inspire change, live on. She reminds us what it means to be mindful of how we engage with one another, noting that “Oppressive language does more than represent violence. It is violence.”

STREET FOOD SANS SIDEWALK

Though it may be tough to snag a seat at Dave Chang’s new Singaporean street food restaurant, Bosie Tea Parlor, we’ve got you covered with Latin American Street FoodSeoul Street Food, and Japanese Street Food on our roster.

OFFICE PARTY EATS

Don’t fancy yelling to a colleague across a crowded restaurant? Host your next work party with us in our private dining room (where you pick the menu and the playlist!)

THE CLIMB OF THE CLIMATE CRISIS

Thought it’s hardly news at this point, it bears repeating over and over again - we are eroding our environment at an alarming click, through diet, deforestation and agriculture...but we can fix it, if we act immediately. 


SAVORING SAN FRANCISCO

Currently scouring travel sites for deals to visit 24 year old Simileoluwa Adebajo’s new restaurant on the West Coast, the Golden Gate City’s first Nigerian eatery.


MAXIMIZING THE MARKET

With Fall fast approaching, and with it, some of our absolute favorite produce. Want to take advantage of the best the season has to offer?Sign up for our almost perpetually sold out Market to Table class 


PASTA PERFECTION

Want to ace al dente Italian? Our pasta classes sell out fast so don’t sleep on em.


EQUAL RIGHTS ALCOHOL

We prefer our booze bigotry free, so are happy to see Great Britain taking a stand against sexist monikers for local brews.


BETTER BAR BITES

With new spots opening around the borough catering to vegan customers, our health-centric courses like Ayurvedic Brunch andGluten Free Italian are bang on trend.


MEATHEADS

Understanding nose to tail cooking needn’t be reserved exclusively for the omnivores among us. Join us for our Whole Animal Series, including Duck, Salmon and Suckling Pig Butchery + Cooking classes.


WHAT WE’RE LISTENING TO

The Cereal Magazine Summer playlist of our dreams.


TOMATO TOWN

At next weekend’s Feasting the North Fork Event  we’ll be hosting a gorgeous heirloom tomato bites  bar, because, as instagram has proven, it’s #tomatotime



#lifebeyondtherecipe

T H E    C O O K   S P A C E   C R E W

xxx