In-Person Classes

Class size: 8 students
Instructor: Helen Rennie
Location: Helen’s Kitchen at 3 Ingleside Rd, Natick, MA
Cancellation Policy and other FAQ

Seasoning and Browning

Master the art and science of cooking that's missing from the recipes! This class unlocks the secrets to delicious food by explicitly teaching what great cooks do subconsciously. You'll learn mindful tasting for salt and acidity and flavor development through browning. Seasoning topics will include: how to season to taste (salads, soups, etc), how to season without tasting (meat, fish, etc), how to balance the 5 tastes (salt, sour, sweet, bitter, umami). Browning topics will include: skillet types (materials, shapes, and sizes), baking sheet types, how to buy and take care of your cookware, how to season cookware, how to preheat a skillet properly, how to reduce sticking, how to reduce smoke alarms, how to get the most out of your cooktop (gas, electric, induction), how to get the most out of your oven, when to use the convection fan, oil types and uses. We cook and eat just like in all the other classes, but the focus is on fundamental principles rather than on specific ingredients.

One 3h session / $120 per person
Sat, Jun 14, 2025 6pm-9pm Register

Pizza on the Grill

What can be better than pizza with delicious local produce on a summer day! No need to heat your house by using the oven; pizza is outstanding cooked on the grill. It's one of the simplest dishes to make, and one of the simplest to mess up. Does your dough refuse to stretch into a thin circle? Does it get soggy under the sauce and toppings? Are you at a loss as to how to produce a perfectly crisp thin crust? Does your grilled pizza turn charcoal black on the bottom while remaining raw on top? This class will answer all your pizza questions. You'll make a 5 minute home-made crust that will teach you many baking fundamentals. You'll also make 4 versatile sauces while learning to use heat and seasoning to your advantage. We'll make pizza Margherita (tomato, mozzarella, and basil); pizza with caramelized onions, pears, walnuts, and blue cheese; pizza with pesto, zucchini, and tomatoes; and Middle Eastern flat bread with cucumber yogurt dip. Note: dishes may vary based on the season and availability of ingredients. This class is vegetarian. Rainy day policy.

One 3h session / $120 per person
Tue, Jul 15, 2025 10:30am-1:30pm Register

Orgasmic Vegetables

Vegetables are a culinary wonder with their variety of textures and flavors, and a gift to us cooks. If they occupy the lowly place of repentance food on your table, it's time to rethink your cooking techniques. In this class, you'll learn to buy, wash, store, and cook everything from roots to leafy greens. Dishes will vary with the season and availability of ingredients, but are likely to include a kale apple salad, smokey cauliflower almond salad, roasted beets, roasted Brussels sprouts, braised cabbage, and seared asparagus. This class is vegetarian and Paleo friendly.

One 3h session / $120 per person
Tue, Jul 15, 2025 6pm-9pm Register

Knife Skills

Do you get excited about a trip to the farmer's market, but dread chopping all those veggies and herbs? If the onions make you break into tears and you can't remember the last time you sharpened your knife, come to this hands-on class and learn to slice, dice, and mince in a casual and supportive environment. We'll go over which knives are used for which cuts, how to buy a good knife in any price range, as well as sharpening and caring for your knives. You are welcome to bring an 8" chef's knife, but that's optional. We have knives for everyone. We don't recommend buying anything before class since you'll have a chance to try out different knives to help you decide which one works for you. We'll make a lunch out of our chopping practice and serve it in the end of class. This class is vegetarian.

One 3h session / $120 per person
Sat, Jun 14, 2025 10:30am-1:30pm Waiting List
Wed, Jul 30, 2025 10:30am-1:30pm Register

Ravishingly Raw (Poke Bowls, Crudo, Ceviche)

Who doesn't love pristine fish served raw? Most people don't think twice about ordering raw fish in a restaurant, but don't know where to begin when it comes to serving it at home. Where do you buy it? How do you store it? What species are safe to eat raw? How do you slice it? What do you pair it with? How do you deal with the risks of food-borne illness? This class will answer all these questions and give you plenty of hands-on practice slicing fish for crudo, poke bowls, and ceviche dishes. Come hungry for salmon miso poke bowl, spicy tuna tartar, branzino ceviche, and hamachi crudo. Note: the dishes vary based on the season and availability of ingredients. This class is Paleo friendly.

One 3h session / $120 per person
Sat, Jun 7, 2025 6pm-9pm Waiting List
Wed, Jul 30, 2025 6pm-9pm Register

Well Dressed: The Art and Science of Creative Salads

On the surface, this class is about salads, but at its heart, it's about texture manipulation and mastering the elusive concept of seasoning to taste. How do you select the best greens, wash them properly, and store them to preserve their crunch? How do you compose a salad that is interesting, but also well balanced? How do you make a restaurant quality salad dressing? How do you stock your pantry to foster salad improvisation? How do you know how much salt and acidity to use? This class will answer all these questions and will give you hands-on seasoning practice. Dishes vary with the season and availability of ingredients, but might include: Little Gem Lettuces with Green Goddess and Crunchy Quinoa, Kale Apple Walnut Salad, and Red Cabbage Slaw with Citrus and Pumpkin Seeds. This class is vegetarian.

One 3h session / $120 per person
Sat, May 17, 2025 6pm-9pm Waiting List

Grilling Fish

What can be more delightful on a warm summer day than our local striper or bluefish right off the grill! Unless, of course, half of the fish got stuck and the other half fell through the grill grate. Cooking over an open flame might be the oldest method known to man, but it does require a lot of finesse to master. What fish types are appropriate for grilling? When should you turn the heat up and when down? How do you avoid sticking? When is the fish done? This class will answer all your fish grilling questions. We will use a gas grill, but the same techniques apply if you are grilling on charcoal. Dishes might include bluefish with cilantro lime butter, whole branzino with lemon and herbs, and swordfish with cucumber yogurt sauce. Note: the dishes vary based on the season and availability of ingredients. This class is Paleo friendly. Rainy day policy.

One 3h session / $120 per person
Sat, Jun 7, 2025 10:30am-1:30pm Waiting List

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Frequently Asked Questions

Can kids attend?: Kids with a passion for cooking are allowed if they are at least 12 years old. However, a parent must be present at the beginning of class to sign a waiver.
Will we eat in class?: Yes, we eat what we make in class.
What materials should we bring to class?: Wear comfortable shoes. We’ll provide everything else.
What happens if I have to cancel?: Please see our cancellation policy for details.
How do I get a spot? Whenever I check the website, the class I want has a waiting list.: Read our tips on getting spots.
The class I want to take is full. Will you offer it again?: Yes. Most of these classes are offered on monthly basis and are announced 2 months in advance.
Can you send me e-mail when you announce more classes?: Yes. Just send us an e-mail to get on our mailing list.
Do we just watch or do we get to cook too?: All classes are hands-on, so everyone gets to participate.
Are gift certificates available?: We sell a limited number of gift certificates each year. Please check the gift certificate page.

Helen's Kitchen Cooking School