The first time I made sushi, it went great. My BFF and I were at the Borgata doing it up with Michael Schulson. The second time I tried it, it was through one of those boxed services that gave horrible directions and my fiancé, and I just made a hot mess. This time, we had the pleasure of welcoming chef Jordan Chestnut of the new private-chef service Cozymeal into our home to teach us.
Among the most valuable things I learned — aside from how to properly de-skin salmon and mahi mahi, the fact that younger sushi rice requires less washing, and that it’s the starch of the rice that makes it sticky, not the vinegar — was the following:
Chestnut is, among other things, an expert chocolatier, and he left us with a little envelope of six caramel and pistachio chews that mysteriously disappeared into our stomachs immediately.
Connecting people with professional chefs for cooking classes and unique dining experiences, Cozymeal, a San Francisco-based start-up launched in 2014, just found its way to Los Angeles, San Diego, Washington, D.C., Seattle, Boston, and, of course, New York City.
It can be a little pricey at upwards of $100 a person per meal, but whether you’re making a four-course French menu with Chef Anup, creating the perfect poke bowl with Chef Ken, or learning to cook an upscale seafood menu with Chef Ivan, it’s a great way to become a master chef and spend a fun night in for special occasions.
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