Meet Your Instructor
Carly Maltzman
About Me:
Inspired by my family's love of cooking and culinary traditions, I began experimenting with their cherished recipes. After graduating with a Master’s Degree in Food Studies from New York University, I launched a gourmet baking kit company, providing foolproof methods for creating delectable gourmet treats at home. Since then, I've freelanced, developed recipes, and cooked for various projects.
My passion for Donabe cooking ignited during a visit to Tortoise General Store in Los Angeles, where a beautiful clay vessel caught my attention. I purchased my first Donabe and a cookbook by expert Naoko Takei Moore, and have been captivated ever since. I delved into Japanese style cooking through classes, cookbooks, and personal experiences, and have amassed a robust collection of Donabe cookware!
Many of my recipes are inspired by talented Japanese chefs and cookbook authors, while others stem from my family's treasured recipe books. Every dish I share represents my personal interpretation of Japanese cooking and some extend across cuisines and cultures. My goal is simple: to share my passion for Donabe cooking and empower others to become more confident cooks in their own kitchens!
I hope you'll find my cooking classes informative, inspiring, fun, and delicious!
FAQs
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A donabe actually translates to “clay pot” in Japanese. It’s one of Japan’s oldest traditional cookware! These versatile vessels have been an integral part of Japanese cuisine for centuries, prized for their ability to evenly distribute heat and impart unique flavors to dishes. Donabe pots come in various shapes and sizes, and they can be used for steaming, simmering, braising, roasting, and even serving hot pot dishes like sukiyaki and shabu-shabu. The porous nature of the clay allows for gentle, slow cooking, making donabe ideal for preparing comforting stews, perfectly cooked fluffy rice, and hearty one-pot meals. In addition to their functional qualities, donabe are also cherished for their aesthetic appeal, often featuring beautifully crafted designs and intricate patterns! As beautiful as they are, they’re meant for everyday cooking over an open flame!
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Classes take place in my home kitchen in West Hollywood, but I also travel to off-site locations which requires an additional set up fee. Please note that I will be teaching classes in The Hampton and in NYC August through Labor Day!
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Yes! I can work with you to curate your dream class & menu in your preferred location. Please fill out this form!
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Each class is slightly different, but there’s always a protein, carb, and vegetable. Menus are posted under class descriptions.
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No! My cooking is simply Japanese inspired, but I cover a range of cuisines. Please see class descriptions for detailed menus. I can also customize menus for private classes/events.
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Classes range from $150-250 per person. Private classes can vary depending on size, location, menu, etc, and typically require an off-site set up fee.
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No! I provide all the cookware and ingredients, and demonstrate how to make dishes in "standard" cookware for those who do not own donabe cookware.
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Absolutely not! All levels are welcome in my class, from those who have never turned on their ovens to those who cook all their meals at home!
