Cook ‘N’ Tell, in Colts Neck, New Jersey, the longest running cooking school in Monmouth County was founded in 1991. Originally conceived as a cooking experience for children, Cook ‘N’ Tell’s scope was quickly expanded to include Cooking Classes for adults as well as children.
Small classes provide an intimacy that is only possible with the chef/instructor, when all students gather around a large central island in the kitchen for an interactive cooking experience or around the patio grill to experience the fundamentals of kettle cookery and smell the hardwood charcoal barbecuing.
Cook ‘N’ Tell offers classes for children as young as three, when accompanied by a parent, through teens who can build lifetime culinary friendships. The many varied courses appeal to food lovers, amateur chefs & culinary enthusiasts alike. There is always something new cooking up at Cook ‘N’ Tell.
Cook ‘N’ Tell offers 2 and 3 hour adult classes and includes plenty of sampling. Children’s classes are 1.5-2.5 hours where everyone participates and eats his or her creations. Birthday parties and customized parties can be arranged to fulfill food fantasies.
A novel spin on dinner for two on a Friday night is the Cooking Couples classes. Limited to 6 couples, whether they be mother and daughter, husband and wife, sisters, or just cooking buddies, these classes provide a fun filled evening of creative cooking and eating. These classes are total participation, so bring your apron as well as your appetite.
Sue Sell is the proprietor of Cook ‘N’ Tell. Sue has been teaching about food, nutrition and cooking for more than 20 years. She grew up cooking with her mom from the time she was able to reach the counter – rolling meatballs, kneading bread and canning tomatoes, grape juice and jams. This love of food continued and she completed a bachelor’s and master’s degree in Food and Nutrition. Sue has taught in corporate wellness programs, such as Johnson & Johnson’s Live for Life Programs; and at Rutgers College, Douglass College, Montclair State University, and the University of Medicine and Dentistry of New Jersey.
Sue loves good food and is continually experimenting with new flavors, techniques and cuisines to satisfy her curious palate. She loves traveling around the world to explore what other people are having for dinner and to learn about the indigenous ingredients that make food taste so different, and so good. From white truffle hunting in Alba, Italy; pressing olives with donkeys in Morocco; to testing chocolates in Belgium, Sue isn’t happy until she gets to the marrow of the story.