The Culinary School is a specialized educational program that offers courses on the whole spectrum of culinary subjects, from food preparation and kitchen tool skills to the finer points of gourmet cooking. Our overarching goal is to illustrate just how fundamental and accessible the culinary arts really can be — anyone who’s interested in cooking well can indeed learn to do so. As such, our courses appeal to students of all levels of experience: the novice who wishes to prepare small, elegant dinner parties; the aspiring connoisseur who’s looking to enhance his present abilities; even the accomplished chef who desires to hone particular aspects of her craft.

The Culinary School’s program is practicum-oriented, combining lectures and demonstrations with hands-on kitchen work. Both in-house chefs and visiting guests comprise our faculty of expert instructors. The food prepared during each class is, of course, sampled by all the students, and the recipes covered in each class are printed and distributed so you can take them home with you. So welcome to our Culinary School. Our deepest hope is that you enjoy taking our customized courses as much as we enjoy hosting them.

Policy for Enrollment

1. Courses are offered on a first-come, first-served basis, with a maximum of 18 students per class. Students wishing to reserve their space for one or more classes must pay in full, in advance and in person for all courses selected to guarantee enrollment. Upon demand and when warranted by the number of students, classes will be repeated whenever possible.
2. Cancellations must be made 10 days in advance of the course date. If less than 10 days notice is given, fee is non-refundable, though you are free to send a substitute to the class in your place or to receive the course recipes in the mail. (You can also pick up food samples following the course.) Sorry, no exceptions.
3. Mumford’s Culinary Center reserves the right to cancel any class at its discretion. You will be notified by phone of the cancellation, and the course fee will be refunded by mail.
4. In the event of severe inclement weather, classes may need to be rescheduled. If so, you will be notified by phone prior to the class.
5. We start on time, so please be punctual!

Reminder: Cancellations must be made at least 10 days prior to course date. No exceptions. Otherwise, course fee is non-refundable, though you can receive recipes and food samples.

SOUPS FROM THE SEA

Date: Thursday October 14^th * Time: 6:30 – 9:30 p.m.

Instructor: Chris Mumford * Fee:  $68.00

(Hands-on Course: Bring your knives and aprons)

 Hearty, robust, savory, appetizing…however you want to describe the soup, it is undeniably one of cooking’s most perfect creations-simple to serve but hard to resist, filling but not overwhelming, suitable for an opening course or for a meal on its own. And each bowlful in this delicious selection of soups centers on a seafood specialty and is enhanced by Chris's penchant for the ladle;  New Jersey Corn and Clam Chowder with Smoked Tomato and Basil Oil; Shrimp Bisque topped with Cornbread Croutons; Lobster and Root Vegetable Chowder with Fried Parsnips; and Oyster and Roasted Corn Stew with Toasted Bagel Chips. All you need to indulge is a spoon and a willing appetite!

 SHARPEN THOSE KNIFE SKILLS

Date: Thursday October 21^st * Time: 6:00 - 9:00 p.m.

Instructor: Chris Mumford * Fee: $48.00

(Hands-on Course: Bring your knives and aprons)

 The skills you learn in this class will help you prepare your dishes a lot quicker. Learn the proper way to dice onions, carrots and celery. Also, how to keep your knives sharp. Learn the skill of chiffonading basil, cilantro and other herbs or lettuces. Dice potatoes quicker and learn how to butcher a whole chicken; butterfly any type of meat or chicken and learn how to clean red meat. If you’re looking for techniques, this is the class. Oh and don’t forget to bring your knives!

 MY BEST SEAFOOD

Date:   Wednesday November 3^rd * Time: 6:30 – 9:30 p.m.

Instructor: Chris Mumford * Fee: $68.00 

There’s good seafood, there’s great seafood, and then there’s the best seafood. Students are in for a treat tonight when Chris dishes up the very finest in his seafood repertoire in the form of mouthwatering entrees culled from his three decades of cooking: Middle-Neck Clams in a Red Clam Sauce over Basil Spaghetti; Pan-Roasted Tilapia over Lobster Home Fries, with a Fresh Herb and Citrus Beurre Blanc and Ginger Roasted Parsnips; Pancetta and Mozzarella Wrapped Shrimp served over Orzo Macaroni and Cheese; and Black Pepper, Fennel and Romano Seared Sea Scallops atop Bitter Greens dressed with a Poached Tomato and Garlic Vinaigrette. We’re betting Chris's person favorites will become your new favorites too!*

 AN AMERICAN THANKSGIVING

Dates: Wednesday November 10^th or Thursday November 11^th

            Time: 6:30 - 9:30 p.m.

Instructor: Chris Mumford * Fee: $68.00 

If you’re looking to brush up on your turkey dinner skills, you’ve found the right place, for this course is entirely designed around the most revered American feast day-with all the traditional trimmings but with just enough novel flair to make your Turkey Day spread truly spectacular. Start off with Cream of Turkey Soup with Peas and Corn, then lay your table with Oven-Roasted Turkey and giblet Pan Gravy; Bread Stuffing with Apples, Sage and Caramelized Onions; Buttermilk and Thyme Yukon Gold Potatoes; Candied Sweet Potatoes with Orange and Star Anise; and finally, Roasted Parsnips with Maple Syrup and Olive Oil. Make sure you take advantage of this fabulous opportunity to prepare your best Thanksgiving dinner yet!

  SIMPLE HORS D’OEUVRES FOR THE HOLIDAYS

Date: Wednesday November 17^{th *} Time: 6:30 – 9:30 p.m.

Instructor: Chris Mumford * Fee: $68.00

(Hands-on Course: Bring your knives and aprons) 

Want to host a get-together to kick off the holiday season but don’t want the fuss of endless hours in the kitchen preparing the victuals? Chris to the rescue with this hands-on hors d’eouvres course. Whether you serve these tasty tidbits alone at a cocktail party or as a precursor to a formal sit-down dinner, we promise that these surprisingly easy-to-make appetizers are par excellence party fare. Served up on a platter  tonight are: Potato Chips and Rosemary-Seared Shrimp with a Caper and Smoked Onion Tartar Sauce; Chicken Parmagiana on Garlic Croutons; Smoked Salmon Profiteroles with herb-Whipped Goat Cheese; Panko-Dusted Yellow fin Tuna on Rice Crackers with Asian Cabbage Slaw and Wasabi Aioli; and Spicy Seared Beef on Navaho Flatbread. Hey can we come to your party?  

 Mumford’s Culinary Center reserves the right to slightly alter the above menus and ingredients if, for any reason, selected materials are unavailable or do not meet our standards of excellence. Appropriate substitutions will be made that will not affect the course content 

______________________________________________________________________________________________________

 NEED YOUR KNIVES SHARPENED?