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Hands-On Classes

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Hands-on Cooking Classes



We are a hands-on recreational cooking school, strengthening our community through unforgettable food. Our teaching style is based on founder Heide Lang’s experiences cooking with her family. She went on to train at the French Culinary Institute in New York, but still attributes her culinary identity to the time she spent bonding with her family over home-cooked meals.

Seeing the power of food to bring people together, and knowing that there is no substitute for hands-on training, she combined the tradition of home cooking with innovative recipes to create an experience unlike any other. You’ll get to know your classmates as you work together to build a meal from scratch, which you will then enjoy together. 

You can learn more about us here, and view our upcoming classes here. We’re so glad you’ve joined us and can’t wait to get to know you better!


We created this video as window inside the world of Fig. Watch to learn more about our philosophy and the Fig experience.


“Thank you for such a fantastic event! Your team made all the recipes a breeze and the feedback from the attendees was 5 stars across the board!
— Kris C., Versacomm Team Building Event

What we Do

Hands On Classes
Our signature offering. Here since the beginning. Often imitated, never replicated.
Reserve your spot here.

Corporate Team Building
Nothing brings people together like time in the kitchen, and our newly revamped team building program is designed to be an unforgettable experience for your staff.
Learn More Here – or – Call 203.288.4142 to reserve

Private Parties
Our hands on classes can be customized for birthdays, engagements, anniversaries, holidays, or just-because parties.
Learn More Here – or – Call 203.288.4142 to reserve

Coming Soon!
Stay tuned for news on short classes, demos, kid's classes and more, new for 2018!


upcoming classes


Sample Menus

Our menus are seasonal and vary greatly, but here are a few of our favorites! Learn more about our food here.

French Bistro Dinner
Steak au Poivre with Cognac Creme
Haricots Verts with Caramelized Shallots
Slow Roasted Tomatoes with Stilton
Lavender Creme Brulee


Autumn Dinner with Friends
Wedge of Iceberg Lettuce with Bacon and Buttermilk Dressing
Deep Fried Brussels Sprouts with Lardons and Mustard Vinaigrette
Shepherd’s Pie
Jack Daniels Chocolate Pudding

Italian Family Dinner
Baguette with Creamy Gorgonzola
and Fig Jam
Mesclun and Arugula Salad with Pinot Grigio Vinaigrette
Cannelloni with Besciamella Sauce
Almond Torte with Aniseed


Spice Market: Persia
Fesenjan Slow Cooked Chicken with Pomegranate and Walnuts
Lamb Kebab with Rosewater
Jeweled Saffron Rice with Nuts and Berries
Cucumber-Rose Petal Sauce

— Duff Goldman, ace of cakes, on our chilled beet soup