Our Mission

To bring more to the table than just food

At The Cooking Place, we bring more to the table than just food. We bring the same passion, dedication and philosophy about fooding that fills every aisle in our stores. It’s a belief that food draws people together. It’s the notion that we’re not just creating meals, we’re creating memories and friendships that will last long after the last bite of dessert is gone. It’s about culture, joy, entertainment and togetherness. These are the real ingredients that you’ll find in abundance at The Cooking Place.

Learn to cook it all

If you’re a pretty good cook or just a novice, The Cooking Place can help you cook everything better. The curriculum created by executive chef, Laura Licona, is designed to teach you everything from the basics to some of the more complicated dishes you never thought you could master. So come cook with us at The Cooking Place. You never had this much fun learning.

Kids and Teens Class

Over 100 classes to choose from

Classes range from fun-filled date nights to authentic global cooking. No matter what your skill level is, or what your tastes are, there’s a class for you.

  • Baking
  • Individual Topic Classes
  • Couples Cooking
  • Regional and Ethnic Cuisine
  • Kids and Teens
  • Skills and Techniques
  • Healthy Dining
  • Wine and Food

Meet Chef Laura Licona
Executive Chef | Culinary Director

It is with such great pleasure that I bring my love of food and cooking to The Cooking Place!

My early connection to food and its multi-cultural possibilities has taken me around the globe as a food anthropologist and executive chef. I’ve had the honor of learning from culinary pioneers on both coasts, working with chefs who helped hone my passion and art, owning my own restaurant and eventually working as the executive chef at Giorgio’s of Gramercy here in New York City.

And now I get to share all of this with you! I can’t wait to get started. I hope you feel the same way too!

Laura Licona
“My food journey started at a very young age growing, raising and cooking food in a land steeped in heritage and rooted in culture and tradition.”