The COOK Masters Program is a free, instructional cooking series taught by some of the city’s and country’s biggest culinary names, for students who are truly passionate about pursuing a professional career in the restaurant industry.
The third semester of the COOK Masters Program began earlier this month. COOK has once again secured an impressive roster of professional chefs as instructors. Upcoming and past instructors include Michael Solomonov (Zahav, Percy Street Barbecue, Federal Donuts), Jean-Marie Lacroix (Lacroix, Brûlée Catering), Pierre Calmels (Bibou), Nick Elmi (Laurel), Jon Cichon (Lacroix), Georges Perrier, Peter Woolsey (Bistrot La Minette), James Barrett (Metropolitan Bakery), Brian Freedman (Drink Me Magazine), Aimee Olexy (Talula’s Table, Talula’s Garden, Talula’s Daily), Joe Cicala (Le Virtu), Jason Cichonski (Ela), Katie Cavuto (Healthy Bites) David Katz (Creekstone Farms) and many more.
And this semester, we’ve made a change. While, in the past, the program has been open only to cooks, this time we’re held a couple of spots open for food writers–and already held a special class taught by Rick Nichols and Drew Lazor which focused completely on the business of writing about dinner rather than cooking it.
