| Annemarie’s Cookingschool was established in 1971, and
operates in her townhouse at 104 East 30th Street, New York,
NY, just east of Park Avenue. The school has produced many talented
chefs, both amateur and professional. Dozens of Annemarie’s
students have gone on to successful careers in the food and
hospitality industries, with professions ranging from running
their own culinary schools to managing top-notch dining establishments
to cooking in celebrity households.
In addition, Chef Annemarie has produced a multitude of exceptional
home cooks, who have come away from her courses with a thorough
understanding of food and flavor combining. That’s because
Chef Annemarie practices a unique methodology called “Cooking
Dynamics.” Her practice is to teach not only what to
do and how to do it, but also why you are doing it. Annemarie’s
years of experience have confirmed that cooking is much like
chemistry – once you learn the basic formula or method,
you can adapt it in dozens of ways by simply changing the
flavor ingredients.
Chef Annemarie is currently offering two different format
classes at Annemarie’s Cookingschool, also the site of
Annemarie’s Dining Room. Each course is offered one Saturday
a month, and includes complete instructions on how to prepare
the menu for a three-course dinner. Although both courses
are comprehensive, prospective students shouldn’t be
apprehensive about these classes being dry, boring or didactic.
As Annemarie admits, “I’m a born ham,” and
her commentary, observations and attitudes are a constant
source of delight, entertainment and erudition.
Chef Annemarie presents menus that offer great versatility:
You’re sure to impress guests at your next dinner party
or delight your significant other with a fine meal! Menus
are designed using fresh, seasonal produce, shipped direct
from Annemarie’s own farm in Virginia or from select
organic growers and suppliers. Meat, poultry and game come
direct from small farms where livestock is raised on healthful
fare, and Chef Annemarie prides herself on selecting only
the freshest, best-quality seafood from purveyors in Chinatown.
Chef Annemarie’s approach to menu design is very flexible.
If students ask to learn the preparation of a specific dish,
be it Seafood Mélange in Saffron Sauce, Roast Duck
Madagascar or Chocolate Normandie, Chef Annemarie gladly accommodates
requests, and designs the menu for a future class around the
requested dish/dishes.
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