Annemarie’s Participation Class is offered the final Saturday of each month. In this interactive, hands-on course, each student (maximum number: eight) has the opportunity to prepare foods in a working, professional kitchen. Since Annemarie’s Cookingschool occupies the same facility as her private Dining Room, the kitchen is equipped with the finest professional utensils and equipment – appliances and tools that really function efficiently rather than just look good.

At the opening of each class, Annemarie discusses the menu – always a three-course dinner – and organizes tasks. Each team of two students is assigned responsibility for particular dishes, and duties are explained in exacting detail. Chef Annemarie’s aim is to have each student totally immersed in the creation of the menu. As preparations for each course proceed, she occasionally asks teams to pause and observe specific tasks being performed or techniques used.

As with her Demonstration Class, Chef Annemarie’s approach to menu design is flexible. If students are interested in learning specific cooking techniques, Annemarie designs an upcoming class’ menu to include dishes that require the practice of that technique. Or, if a particular dish is requested, she’s happy to include that in a future menu.

At around 1 p.m., with all preparations and cooking completed, Annemarie and students are seated at a beautifully set table under the skylights in her Dining Room, and enjoy the outcome of their efforts. As a member of Chef Annemarie’s staff serves each course, discussions and explanations continue while the appropriate wines/beverages are poured.

For details on the specific menus offered each month and for terms of payment, contact Annemarie’s Cookingschool at 212/685-5685.

Click here to read about Annemarie’s Demonstration Class.