Autumn Class Schedule 2015

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.




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. 


Sushi @ Home "Take 2"
Date: October 6th, 2015 * 6:30-9:30 p.m.

Instructors: Chris Mumford * Fee: $68.00

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

Do you love sushi, but wish that you had the skills to assemble it yourself? Well then this is the class for you! This is a very basic class going over some very easy, yet essential techniques for creating delicious and amazing sushi. The first step is to steam the rice and learning to flavor it correctly, making sure it is the correct consistency and taste for rolling your sushi. In this class, we will learn to make our own soy dipping sauce, wasabi paste, and toast our own black and white sesame seeds. We will then roll 4 types of sushi rolls; spicy tuna, shrimp tempura, the traditional California roll, and our own smoked salmon roll with herbed cream cheese and chiffonade of spinach. This hands-on class will prepare you to make simple sushi at home so that you can impress all your friends!


Handmade Pasta with Casey Pesce
Date: October 13, 2015 * Time: 6:00 - 9:00 p.m.
Instructor: Casey Pesce * Fee: $68.00

Do you love pasta? Have you always wanted to try to make your own at home? Well, now is your chance! Revered d'Jeet? restaurant owner and chef Casey Pesce returns this season with an instructional class teaching students how to make handmade pasta. Casey worked his way up the culinary ladder form dishwasher to owner and executive chef at his own restaurant.  Casey earned his culinary degree with honors at the Academy of Culinary Arts, and has worked with various acclaimed chefs such as Chrinstina Pirello, and Patrick Vere.  Je has also attended pasta seminars with Chef Giuliano Bugialli.  He has also work as executive sous chef at the Rumson Fromagerie, as well as here, at our very own Mumford's Culinary Center with Chris Mumford.  In this class, you will learn to make: Grandma's macaroni pie, with sopprosata, Fontina and pomodoro sauce; Tuscann tagliatelle, with Brussel sprouts, pork belly, dried apricots, and pistachios; Butternut squash agnolotti, with goat cheese, citrus-sage butter and aged balsamic; and Duck Confit raviolis, with seasonal mushrooms, truffle pecorino, and mushroom brodo.  Come check out Casey's newest class, and master the art of making delicious handmade pasta!


The Necessary Knife Skills
Date:  October 14th, 2015 * Time: 6:30 - 9:30 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!


Whole Meal Salads
Date:  October 21st, 2015 * Time: 6:30 - 9:30 p.m.
Instructor: Chris Mumford * Fee: $68.00
(Hands-on Course: Bring your knives and aprons)

Sometimes, there is just no substitute for satiating your desire for a hearty bowl of greens, chockfull with delicious, appetizing additions. So let yourself surrender with abandon to Chris's singular salad sensations, all sufficiently robust to comprise an entire meal and all accompanied by just the right dressings to complement his unique blends: Mediterranean Seafood Salad over Arugula, dressed with a Poached Tomato & Garlic Vinaigrette; Southwestern Jicama Salad over red leaf lettuce, dressed with a 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 Viniagrette. This interactive course guarantees to leave you tossing and turning in the glee of sumptuous greenery!



Big Paul's Favorites
Date: October 29th, 2015 * Time: 6:30-9:30PM

Instructor: Paul Michael Barrows * Fee: $68.00

Join Mumford's own sous chef for his first class, featuring some of his favorite dishes and flavors. Chef Paul will be creating a menu with a wide variety of influences, but also featuring some of New Jersey's Autumn seasonal riches.  In this class, he will be creating a Short Rib Po' Boy with roasted poblano peppers & caramelized onion, "pimento" cheese, pickled jalapeno, grilled Spanish fried onion crisps, avocado mousse, served on a toasted baguette; Autumn Salad with shaved Eastmont Orchard Ruby Red Apples, toasted pecans, roasted butternut squash, goat cheese, mixed greens, dressed with a butternut squash vinaigrette; Pan-seared Local Stripe Bass, finished with lemon, parsley, and red grapes, over garlicky tomato, basil and toasted pine nut spaghetti squash. So join Chef Paul, and be sure to bring a big appetite!


Classic Thanksgiving
Date: November 17th, 2015 * Time: 6:30 – 9:30

Instructor: Chris Mumford * Fee: $68.00

Do you start to stress as soon as November rolls around? Is it your turn this year to host everyone for the most celebrated classic American holiday? Then this class is just for you! Join Chef Chris Mumford, while he teaches some of the most cherished and classic dishes served at every dinner table at Thanksgiving, and a few new dazzling dishes as well.  this class will give you the necessary skills you need to wow your friends and family this year: Cream of Turkey Soup with Peas & corn; roasted Whole Turkey with Turkey stock to make the best Turkey Gravy around; Caramelized Onion, fennel, and Pine Nut Stuffing, made with Romano croutons; Roasted Carrots with Vermont Maple Syrup, Ginger & Rosemary; Classic Mashed Potatoes; and Sweet Potato Praline


Classic Thanksgiving
Date: November 18th, 2015 * Time: 6:30 – 9:30

Instructor: Chris Mumford * Fee: $68.00

Second chance to hone your Classic Thanksgiving meal skills! See above class description for details!


Gone Fishin'
Date: December 2nd, 2015 * Time: 6:30-9:30

Instructor: Chris Mumford * Fee: $68.00

The measure of a meal's goodness lies not in its complexity of preparation but in its purity of tastes. With this in mind, Chris went fishin' for a handful of easy-to-make fish recipes with the most apropos side sauces and came up with this bucketful of lively catches: Wasabi Scallion and Sesame Seed Seared Salmon atop Asian Noodles with a Pan Sauce: Strawberry-Balsamic Glazed Grouper with Pecan Butter Sauce; Crispy Flounder set off with a Mica Pan-Sauce; toasted Seed Dusted and Grilled Yellowfin Tuna on a white Bean Pan-Sauce; You'll be hooked in no time!


Wally Weaver's Late-Autumn Dishes
Date: December 3rd, 2015  Time: 6:30-9:30

Instructor: Wally Weaver * Fee: $68.00

Chef Wally Weaver joins the Culinary School schedule this year with a menu that will delight the sense, and remind you just why you love fall!  In this class, Wally will teach you how to prepare dishes that include some of fall's most appetizing harvests: he starts with a creamy leek, wild mushroom and goat cheese strudel,with charred tomato coulis; Then he will prepare an Applewood bacon wrapped hanger steak entree, with Lyonnaise potatoes, baby vegetable bundles, and herbed red wine reduction; He finishes with a decadent apple & cinnamon puff pastry crisp, with caramel-spiced walnut gelato, with white chocolate Angalise. Don't miss it!






Mumford’s Culinary Center Provides This Service for All Our Patrons
$4.00 per Knife
One-Week Turnaround Time


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


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

Call 732-747-7646
for Availability & Further Details


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.