Cherie Scott to teach in person at Milk Street Cooking School in Boston
North Indian Summer Barbecue with Cherie Scott. Courtesy photo
North Indian Summer Barbecue with Cherie Scott. Courtesy photo
Mumbai native and Boothbay resident, Cherie Scott, owner of the award-winning gourmet Indian simmer sauce company, Mumbai to MAINE, will be teaching her first in-person cooking class at Christopher Kimball’s Milk Street Cooking School in Boston, on Saturday, Aug. 10 at 5 p.m.
Since 2020, the School has taught over 600 virtual cooking classes. Scott has taught sold out virtual classes for Milk Street with hundreds of attendees from all over the world tuning in to cook authentic regional Indian dishes with her in real time.
Starting in 2024, the Milk Street staff is bringing back its in-person classes with its favorite guest teachers.
Scott is the first Mainer to be invited to teach in-person at the prestigious cooking school located on 177 Milk Street.
Here’s what you can expect: Hands-on, experiential learning. Over the course of about 2.5 hours, you will work at fully equipped cooking stations built for teams of two. Each station has its own equipment, including stovetop and oven. Attendees will feast on their creations, at the end of the class, family style.
Scott has developed and taught regional Indian classes since 2018. It comes as a surprise to her students that she never knew how to cook a single Indian dish until her 30s. She is entirely self-taught. Her ability to break down complicated Indian dishes leads to an empowered novice or experienced cook. The bonus: she also is a captivating storyteller. Attendees get to channel their wanderlust as she leads them through the history behind each dish and its people. Her classes are transformative, and her menus will give you a true taste of regional India.
Scott has a strong following for her cooking classes and these in-person classes are limited at Milk Street studios, so signing up early is encouraged. Christopher Kimball’s Milk Street in downtown Boston is home to its magazine, cooking school, and it’s also where the team records its public television and radio shows.
