Ian Knauer founded The Farm Cooking School as a space where cooks of all levels can come together to learn about and enjoy great food and real community. Not long after Ian founded the school, Chef Shelley Wiseman came on board to create a fabulous culinary partnership!
The Farm Cooking School is located at 67 Pleasant Valley Road in Titusville, NJ. This beautiful property, in the heart of the Delaware River Valley, is also home to Roots to River organic farm and the Barn at Gravity Hill.
Roots to River's main fields are located on a 60 acre farm in the heart of Solebury Township Pennsylvania. In both Titusville and Solebury, they grow high quality produce, specializing in heirloom varieties and year-round production for farmer's markets, restaurants and a community supported agriculture program. Roots to River supplies the school with a majority of its fresh produce, flowers, and herbs, some of which are picked by students right before classes! The partnership between the farm and the school provides a model for what truly local and seasonal eating looks like where the farmer is deeply connected to the people they are feeding.
The Farm Cooking School IS a space where cooks of all levels can come together to learn about and enjoy great food and real community.
Join us for a class, a series, a farm to table dinner....and so much more!
Ian honed his cooking skills in the world-renowned test kitchens of Gourmet Magazine for almost a decade before returning to his family's farm in Pennsylvania where he wrote a cookbook (The Farm: Rustic Recipes for a Year of Incredible Food) and made a television show, also called The Farm, which airs on PBS and Amazon Prime.
Ian founded The Farm Cooking School and was open for just a couple months when, along came Shelley...
Shelley Wiseman met Ian at Gourmet Magazine, where she was the magazine's Travel Food Editor and a recipe developer for 12 years. Shelley is the author of two cookbooks, her latest is Just Tacos. Shelley has cooked and taught cooking all over the world, including at her own cooking school in Mexico City where she taught French Cuisine for 6 years. After a stint running the kitchens at Fine Cooking Magazine, Shelley is back doing what she truly loves- teaching and collaborating with others about great food.