Karen Lee Cooking Class Karen Lee Cooking Class

American Express

"Participating in Karen Lee's cooking class was truly a unique NYC experience. We had an immensely enjoyable experience and at the same time gathered useful cooking tips from a master chef. The food was delicious, flavorful and deceptively healthy all at the same time. The next day, every single participant remarked about what a fun and intimate experience it was."

Jennie R. O'Hara, Esq.
American Express, Corporate Services

CORPORATE & SPECIAL OCCASION CLASSES

In addition to my regularly scheduled classes, I also offer corporate and special occasion classes such as:

  • Corporate Team Building
  • Birthday Parties
  • Bachelorette Parties
  • Baby Showers
  • Family Gatherings
  • Private Group Classes
I can accommodate 10-14 people in a class.  The cost is $110-$145 per person, depending on class size and menu.   Menus can include one or two appetizers and one or two entrees.   If the class is larger than 14 people, we go to an off-premise facility for an additional fee.   I can also come to you for an additional cost of $200.00.

Classes are fully participatory and students are not required to bring anything to class.   A complete meal is served with beverages for lunch or dinner.

Chinese, Fusion, Italian, American and Vegetarian dishes are available.  I am devoted to high flavor low fat - "Cook Tasty, Eat Healthy".  Ingredients include prime aged meats, the freshest fish in the sea, and organic vegetables, grains, and dairy products.  They taste better and are better for you. I personally hand-select every ingredient that we use in class.  Highest quality ingredients in New York City.

Contact Karen Lee for sample menus or to make arrangements for corporate and special occasion cooking classes.

GENERAL CLASS OUTLINE
Recipes are handed out, beverages are offered, and students are greeted with an appetizer, for example Shao Mai (steamed dumplings) or charred sesame chicken or poached shrimp with red ginger barbecue sauce.   There are 25 choices.

If a second appetizer is ordered, we prepare it together.  Often spring rolls are requested because they are delicious and very interactive as the rolling is fun and challenging.   We then fry the rolls, drain, cut and eat them with a spicy mustard sauce that we make from scratch in less than 5 minutes.   In other words we start off with a bang!  Lots of action and lots of food.

Then we do preparations for dinner.  Examples include:
  • Pan Roasted Halibut with Tomato Coulis
  • Chili Rubbed Rib Eye
For these dishes students learn to pan roast and flip fish, which is again very interactive and fun.   Another possibility is learning to stir-fry, as with Ginger Beef, an ancient Chinese recipe that I have updated.   I use fillet mignon instead of flank steak, which is delicious and meltingly tender.   Much less oil than the restaurants use and less salt.

Two-grain rice pilaf is an excellent accompaniment and perhaps a chopped salad to complete the meal.    

Questions from students are encouraged and answered, with tons of tips along the way.  Then we sit down to eat, followed by perhaps chocolate fallen soufflé cake with crème Chantilly and berries for dessert.

CLIENTS
Corporate clients include:
  • American Express
  • Coach
  • GAP Inc
  • Gartner Inc.
  • General Electric
  • Lehman Brothers
  • Lipton Tea
  • McKinsey & Company
  • Morgan Stanley
  • Pfizer
  • Travelzoo Inc