Fall Class Schedule 2014

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!
  6. We except cash, check, credit cards or gift certificates for payment. Please keep in mind, to pay by gift certificate you must either come in, in person, or mail in the gift certificate. We cannot sign you up over the phone with a gift certificate.



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.


Date: Thursday, October 16th 2014 * Time: 6:30 – 9:30 p.m.
Instructor: Chris Mumford * Fee: $68.00

No one better understands the need for dishes that are long on taste but short on time than our own Chris Mumford – husband, father and business owner. Tonight’s line-up offers four delicious main courses that don’t take a devilish effort: First up, Orange Basil Chicken Francaise over Steamed Snow Peas and Basmati Rice; Soy and Ginger Chicken over a Vegetable and Udon Noodle Stir-Fry; Southwestern Chicken Parmagiano covered with Pepper Jack Cheese over True Tomato Salsa; and finally, Citrus and Herb Grilled Breast of Chicken over Apple Jicama Salad. Your brood will be well fed and well nourished before you know it, leaving you plenty of well-earned quality time to devote to them.


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.



Mumford’s Culinary Center Provides This Service for All Our Patrons

$4.00 per Knife



Date: Wednesday, November 5th 2014* Time: 6:30 – 9:30 p.m.
Instructor: Chris Mumford * Fee: $68.00
(Hands-on Course: Bring your knives and aprons) 

Sometimes there’s just no substitute for satiating your desire for a hearty bowl of greens chockfull of delicious, appetizing additions. This class will give you entire healthy meals that are accompanied by just the right dressings to complement Chris’s unique blend of ingredients: Mediterranean Seafood Salad over Arugula, dressed with a Poached Tomato and Garlic Vinaigrette; Southwestern Jicama Salad over Red Leaf Lettuce, dressed with Citrus-Cilantro Vinaigrette; Pan-Roasted Duck Breast Salad with Warm Wilted Cabbage, Gorgonzola and Bacon, in a Warm Golden Raisin Vinaigrette; and Thai Beef Salad with Oriental Noodles and Asian greens, dressed with a Spicy-Sweet BBQ vinaigrette. This interactive course guarantees to leave you tossing and turning in the glee of sumptuous greenery!


Date: Thursday, November 13th 2014• Time: 6:00-9:00.
Instructor: Chris Mumford * Fee: $68.00 

Chris is back again with this popular class to make your Thanksgiving as stress-free as possible!

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; Caramelized Onion, Fennel and Pine-Nut Stuffing; Classic Mashed Potatoes; Ginger, Rosemary and Vermont Maple Syrup Roasted Carrots; and finally, Sweet Potato and Praline Tart. Make sure you take advantage of this fabulous opportunity to prepare your best Thanksgiving dinner yet!


Date: Tuesday, November 18th 2014 * Time: 6:00 - 9:00 p.m.
Instructor: Chris Mumford * Fee: $48.00
(Hands-on Course: Bring your knives and aprons)

This hands on class is one of the important three-hour training programs you will need to be more advanced, faster and more precise in any kitchen – You will learn how to sharpen your knives with a steel or a stone. Chris then demonstrates on how to cut onions, carrots, celery and potatoes the correct way and the class will execute the ability to chiffonade all types of herbs. The next stage of the class with show how to butcher whole chickens, de-bone chicken breast, skin chickens and butterflying chicken breasts. The last stage of the class will be working with boning knives, removing sinew from red meat, slicing cutlets and learning how to utilize all of your scraps. This class will make your life easier in any kitchen!


Date: Wednesday, November 19th 2014 * Time: 6:30 - 9:30 p.m.
Instructor: Atsuko Sasaki * Fee: $68.00

Atsuko Sasaki is a registered dietitian who loves to cook and eat. Her food philosophy: She believes that there is a fundamental key to composing an ideal meal pattern in Japanese everyday meals. In this class, she will be sharing her culinary approach as a way to provide healthy hints for you to fuse into your everyday meal plans.

In tonight’s class, Atsuko will teach you how to make flavorful Japanese dishes that also make for a well-balanced diet: Steamed Asian Mushroom Rice; Spicy Fresh Salmon and Avocado; Oven Baked Pork Tenderloin; Japanese Pumpkin Soup; and lastly, Ohitashi (broccolini)



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.


In addition to our prepared curriculum,
Mumford’s Culinary Center offers



18-Person Maximum   •   $975-$1,125   • Dates of Your Choice

Call 732-747-7646
for Availability & Further Details