Give a Gift of the League of Kitchens

How it works: Shortly after your order we will email you a customized League of Kitchens gift certificate (see example). Please email us if you have questions.
Workshop participation for student(s) to take
Your Billing Info
Gift Certificate Info (will be printed on the gift certificate)
TOTAL:
Banner testimonials
“The workshop was a lot of fun, a really special thing. It was really well done and everything was so thought through. Above and beyond what was expected.”
— Jeff O.
“Despina & the League of Kitchens allowed me to do a few of my favorite things all at once: eat amazing food, learn how to cook that food for myself, visit a new NYC neighborhood, and meet some fabulous new people!”
— Kemi I.
“It was a delightful experience. In many ways it was like a meal among friends where everyone gathers in a kitchen and chips in to prepare a meal. We left sated and knowing more about a cuisine and a culture.”
— Kemi I.
“I had a great experience with Nawida. She is a natural teacher. Also, I liked hearing about Nawida's story. There aren't many opportunities to share an experience with folks from other cultures without feeling like a tourist or voyeur. The workshop really fulfills an unmet need in that regard.”
— Dan B.
“Yamini welcomed us into her home, introduced us to her wonderful cuisine, and imparted her knowledge in a very warm, enthusiastic manner. The love for her culture and the Indian cuisine was felt in every technique and bite. She is an amazing women and great home chef! It was a wonderful day!”
— Joyce E.
“The meal was delicious—and unlike anything to be found in a restaurant. We lingered over it like old friends.”
— The Wall Street Journal
“Quite possibly the coolest foodie thing to do in New York, whether you’re a visitor or local.”
— Condé Nast Traveler
“It’s a culinary cultural exchange without a plane ticket.”
— The New York Times
“An afternoon with the League of Kitchens is inspiring, fulfilling and filling.”
— Tasting Table
“The best cooking class I've ever been to.”
— Max Falkowitz, Editor of Serious Eats NY
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