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603 Bergen Street
Brooklyn, NY, 11238
United States

JOURNAL

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COOK SPACE FRIDAY FEELS | Home Cook Heroes

Info Cook Space

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With summer in full swing, and our brows in full sweat, we’re surrounded by evidence of the climate crisis. We’ve been gushing for almost a month over the June meeting between two of our major girl-crushes, Alexandria Ocasio-Cortez and Greta Thunberg, and, while the conversation can feel bleak, a new report has identified new ways to make our food systems both accessible and sustainable.

One of the ways we can make more with less, is by making our meals from scratch. In our Cooking 101 and Cooking 201 fan favorite courses that highlight our signature “no recipe” approach, we help you learn how to make the most of your ingredients and develop your culinary skills from a place of intuition, creativity and, most of all, joy. (Plus, we have serious AC in our gorgeous skylit dining room). 

Check out our full lineup of classes available through October, as well as our special offerings out on the North Fork next weekend and in August!

JULY NORTH FORK ROSTER

07.26 - COOKING WITH SPIRITS at THE LIN BEACH HOUSE

07.27 - FEASTING THE NORTH FORK at THE LIN BEACH HOUSE

07.28 - NORTH FORK FORAGING at TREIBER FARMS

07.28 - CHARTERED SAIL AROUND PECONIC BAY

AUGUST NORTH FORK ROSTER

08.16 - FARM TO TABLE COOKING at TREIBER FARMS

08.17 - MAKE & TAKE SUMMER PICNIC at TREIBER FARMS

Cook Space Conversations this week…

ROOT TO TIP

With approximately half the nation’s produce going to waste every year, we prioritize using each and every part of the fruits and vegetables at our disposal. Join us for our famed Market to Table class on September 14th, where we’ll soak up the last of the summer sunshine at Grand Army Plaza before heading back to the studio to make the most of our haul. 

COURGETTE CRAVING

Summer is host to some of the most delicious fruits and vegetablesand we couldn’t be more excited to celebrate what’s on offer at our local greenmarket at our Summer Picnic Favorites class on August 8th.

MARKET MANNERS

We like to source the majority of our produce for our Culinary Confidence series at the local greenmarket, so we’re brushing up on our tomato touching etiquette.

FISH FAN

We love us some seafood (our Fish 101 classes are regularly sold out). After a recent study on mussels, it turns out there’s even more reason to show our marine life some love.


THE “HAVING IT ALL MYTH”

Ann Yang appeared to have built the perfect career path, launching her own food business before even graduating from college. But, as she details in her latest essay, keeping up the appearance of success left no room for mental health maintenance. 

LOIN LOVE

While wedding season and the obligations that come with it seems to have now taken over 3/4 of our weekends and annual income,pineapple and pork is a summer marriage we can get behind. Join us for our Suckling Pig Butchery + Cookery class if you share our porcine passion.

FREE TO FEED

This incredible Australian not-for-profit social enterprise is championing the rights and talents of refugees in their community through food oriented initiatives, classes and events. From our table to yours, we salute you and the work you do.

GRAIN GOALS

With our Sushi Making class coming up next month, we share these women’s mad respect for rice.

PASTRAMI PRIORITIES

We’re all for fancy twists on classic dishes, though we’re excited to be making our own delicious iterations of Jewish Deli Favorites this Fall.

REPRESENTATION STATION

The upside to the current culture of discrimination exposure, is that we’re finally shining a spotlight on the long overdue diversity at the forefront of innovative American cooking.

WANDERLUST LONDON

Richard Curtis, creator of cult classics “Love Actually”, “Notting Hill”, and “Four Weddings and a Funeral”, dishes on the best of the British Capital.
 

#lifebeyondtherecipe

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

xxx