John Ochse, an experienced culinary teacher, is the founder of @home cooking NYC. He has a wealth of experience – over 25 years of eating, cooking, and talking about food. His background includes teaching techniques and cooking skills in both regional and international cuisine, as well as nutrition for healthy eating. Best of all he savors the world – making him a “foodie” in the truest sense.
After years of success in the educational publishing industry, he turned his attention to his passions – cooking and teaching. John conducts private cooking classes for adults, teens and tweens, as well as cooking class parties for the same audience. He teaches an after-school program for at-risk high school students at Liberty Leads. This program is sponsored by Bank Street College of Education and over the course of eight months students learn basic cooking skills, are introduced to new and healthy foods, gain both organizational and time management skills, and acquire historical and geographical knowledge about international and regional cuisines.
John works with Cooking By the Book, a nationally recognized organization that conducts team building classes for business and industry through cooking. He has worked with the culinary team at NBC’s “Today” show as a prep cook. And he also teaches classes at Whole Foods Bowery Culinary Center and at “De Gustibus Cooking School” at Macy’s Herald Square. In June 2009, John was a featured chef at the Food & Wine Festival at National Harbor in Washington, DC, conducting hands-on demonstration classes for kids.
He was also a Culinary Instructor and Demonstration Cook at the Williams-Sonoma flagship store at Time Warner Center. In this role he planned and executed cooking classes and demonstrations at the Williams-Sonoma kitchen for adults that were both paid and reservation only as well as more informal in-store classes.
He continues to volunteer at Days of Taste, a nutrition/healthy eating program geared towards 4th and 5th graders, sponsored by Spoons Across America and The American Institute of Wine and Food. John also enjoys working with C-CAP, a nonprofit organization that creates culinary job opportunities and scholarships for financially challenged high school seniors. In addition, he is a volunteer at Sylvia Center, a nonprofit teaching kitchen where young children receive garden-to-table nutrition education, basic cooking skills, and learn the benefits of eating healthful foods in season.