Produce fresh from local farms, local artisan cheeses, fresh picked apples and berries, outstanding dairies. Our backyard in the Hudson Valley has them all. You can experience all these wonderful offering that we share. You will use these local ingredients, learn professional cooking techniques, taste the wealth of our Valley and have FUN!
$59 per student
November 12, 2019
6:30 – 9 pm
What You Will Learn
Menu: Eggplant Pizza Tarts, Tomato Bread Soup w/ Ricotta Salata, Warm Caesar Salad w/ Romaine & Radicchio Prosciutto Eggs & Parmesan, Spaghetti w/ Pancetta & Black Pepper ( Cacao de Pepe), “No-Cook” Tomato Sauce and Quick Broccoli Rabe
These Italian dishes will enable you to provide an extraordinary Italian meal for family and friends. The authentic ingredients and old world flavors will transport you to a trattoria in Rome.
What To Expect
Preparing food and cooking is more than just following a recipe, it involves learning about proper kitchen techniques and skills. You will work together with others participants in an enjoyable fun, hands-on atmosphere led by a professional chef instructor.
You will be standing, cooking and working for most of the class, so wear comfortable, closed-toe shoes. We will provide the aprons and chef hats for class.
Billy Strynkowski, formerly the Executive Chef for Cooking Light Magazine is the Director of Wellness for Restaurant Associates. His primary role is to lead Restaurant Associates culinary team in expanding their wellness platform while creating innovative menus for fitness and healthy lifestyles throughout RA and its parent company, Compass Group.
One of Chef Billy’s most influential wellness platforms is the oversight of the Player’s Lounge at the US Tennis Open run by Restaurant Associates and their sister company Levy Restaurants. Billy’s “great tasting, good for your food” as well as his charm made texting with tennis greats such as Serena Williams a daily occurrence for him during the tournament. In his prior role, he was a regular guest on CNN and has appeared on dozens of other TV shows including ABC’s The View and CBS’s Good Morning America as the face of Cooking Light.
A culinary graduate of Johnson and Wales University in Providence, Rhode Island, Chef Billy had been a member of the Cooking Light team since 2005. Prior to his position at Cooking Light, Chef Billy worked for Restaurant Associates for 14 years at Goldman Sachs and Time Inc. and as the Executive Sous Chef at Tropica Restaurant at the MetLife Building in NYC.
Billy has started a monthly wellness video series, cooking tips for the home chef along with wellness recipes that span the globe featuring a different country every month. Being that he lost 60 pounds, he knows first-hand about cooking light and getting fit.