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                     Making Pasta Dough     Photos Vincent Clyne
h a n d m a d e  -  h o m e m a d e  -  s e l f - m a d e
®
C*h*e*f*s*c*o*o*l**
Learn to cheat the clock, not the quality.
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and comfortably cook in
your kitchen.
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I N G R E D I E N T S
A N D    T O O L S

H O W    T O   
P L A N   A    P A R T Y

C O O K I N G
C L A S S E S     
WELCOME! Cook your way
through Chefscool and
master classic culinary
technique. We guide you with
our cheat notes and step by
step pictures. Plan and enjoy
your next party with our
recipe countdown. Learn to
cheat the clock, not the quality.
Join our email community




and comfortably cook in
your kitchen.
H O W   T O    
S C H E D U L E  
A    C L A S S
1.  Pick the class or mix of
recipes you like.  Feel free to
mix and match recipes from
different classes. Variety is the
spice of life.  It's all about new
techniques and new foods.

2.  Decide if you would like a
private lesson or invite others
to join. Have a fun evening with
friends cooking with and enjoying
wine.

3.  Give us a call or send an
email:
Carol Murphy Clyne       
cmurphyclyne@chefscool.com
908-233-1165
908-358-2455
Information is believed to be accurate, however, should not be relied upon without verification.  © 2008-2009 Carol Murphy Clyne and Vincent Clyne.   All rights reserved.  © 2008-2009 Chefscool. All rights reserved.
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People ask me where I was trained as a chef and the truth is Grandma's kitchen. I
remember rolling out the silky dough for a family dinner of “home-mades” with meatballs
in tomato sauce. We never called it spaghetti or pasta; that’s what you got out of a box. I
remember feeding the dough into the hand-cranked pasta machine, with Grandma and
Mom guiding my hands and beaming. And that got me smiling too...

Grandma and Mom taught me that it’s not just about food, it’s about love and family and
togetherness.  Cooking with them taught me important lessons: about nature's bounty, the
love of family, and the bond between the two.  At their apron strings I learned about
cooking and teaching, living and loving.   
                     
                                 Carol Murphy Clyne


At chefscool we give you complete responsibility for the cooking process.  Chefscool is
where you make it.  We ask you to touch, taste, do, experience the experience.  We ask
you to take ownership but, we are your guide for this adventure. We provide you with the
tools to figure out how to do it, see the process, and carry it through from start to finish. We
show you how food is made and how rewarding handmade, homemade, self-made can
be.

Our recipes are about food that’s as close to the earth as possible. We do not teach "Can
Opening 101."  We use fresh, wholesome ingredients and completely avoid processed
foods.  And, all recipes are tried-and-true.  Not only were they the foundation of our
catering business, but they were also the basis of classes designed by Carol and Vincent
and taught at the Culinary Institute of America, Hyde Park, NY.









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