Chef At Home

Specialties

I teach private customized improvisational cooking classes for groups of up to 4 only. I don’t cook, I supervise and taste, the students do all of the cooking. When you leave you will know from hands on how to make a dish, not just handed a photocopy of a recipe.

We make a full meal and serve wine (gratis) at dinner and sparkling at brunch and lunch.

Groups of 4 can choose vegetarian, gluten free, or meals for diabetics.

History

Established in 2011.

With roots in San Francisco with the Fusion on The Fly parties, I am now in NY.

Fusion on the Fly is a party concept (still available) where 4 guests or couples each bring two items of food. They can be anything and they are encouraged not to talk to each other or coordinate. With available pantry items (in your kitchen or mine) I create a menu, and write recipes in the first few minutes. We assign tasks and within 90 minutes are sitting down to a full, often multi course meal.

Many of those dishes created at those parties have become standard in my house and those are what I share in the classes, along with techniques for getting a perfect roast chicken, a delicious shrimp marinade and some Pestos you may never have heard of.

Meet the Business Owner

Karl W.

Business Owner

Originally from the south.

I learned to cook in self-​defense. «Mastering the Art of French Cooking» volumes I and II were my best friends, unlocking the key to yeast bread and other goodies. I made Cassoulette, pâté’ and all kinds of things my white-​bread family wouldn’t eat.

When my Minnesota sentence was up, I continued my culinary quest in California, discovering fresh — not canned and gray –vegetables, Chinese food, and WINE. Culinary school taught me how to use a knife and the (’til now) hidden secret to fresh herbs. The world opened up. I traveled the world learning from Italian and Bulgarian grandmothers, a talented French man, Vietnamese villagers, and my cousins in Yemen and Turkey. «Show me how to make that» gave me a kitchen pass all over the world.

Among my professional credits I was the owner Executive Chef of the Country Club New Orleans. I have worked in Italy, NY, The Dominican Republic and San Francisco.