Milk Street's Recipe Development Bootcamp

What’s included in your Bootcamp Ticket:

• 2 days of hands-on tutorials and cooking
• 1:1 in-person sessions with Milk Street staff
• 2 virtual group sessions
• Editorial review of your recipe by Milk Street editor
• Lunch and ample snacks for two days (Field Farm provides breakfast)
  

Dates:

• In-Person Sessions: Saturday-Sunday, January 25-26, 2025. Saturday’s session starts at 10 a.m. Sunday’s session ends by 3 p.m. Location: Field Farm in Williamstown, MA.
• Virtual Sessions: Wednesday, January 8 and Wednesday, February 12 at 6 p.m. EDT (Zoom link to be e-mailed separately).

Tickets: $1,000.00 per person (limited to 8 participants)
Tickets purchased here are for the Bootcamp only and do not include lodging. Participants are required to stay at for a minimum of two nights, and Field Farm has arranged very special discounts for students for both two- and three-night stays. Please see the information below and book your room(s) directly by calling Julianna at Field Farm at .

Learn the craft and science of recipe writing at Milk Street’s Recipe Development Bootcamp lead by Kitchen Director Wes Martin and Director of Education Rosemary Gill. Limited to just 8 participants, this intense virtual and hands-on course is a full immersion into the Milk Street process for developing and writing recipes.
In this Bootcamp, we put you through the same process, condensed into two virtual sessions and one packed weekend. At our first session, we’ll walk you through the process using real recipe development stories—and mistakes—to illustrate our method and give you some homework to prepare for our in-person sessions.
During the in-person time, you can expect to work hard both in the kitchen and the library. Your assignment will be to design a recipe from scratch; you’ll find out what kind of recipe once we’re together. You will research, plan, organize, cook, go through the same evaluation process that we use in our own development kitchen, revise, cook again and draft a proper recipe. Along the way, you’ll taste each other’s work and meet privately with Wes or Rosie for guidance and feedback. That’s a lot! Thankfully, we’ve chosen a beautiful venue in culturally rich Western Massachusetts, so in your off hours—or before and after—you’ll be able to relax, restore, explore and get ready for the next session.
After the in-person weekend, you’ll have two weeks to polish your recipe into written form. You have a Milk Street guide for this as well; a member of our editorial team will review your writing and give you proper edits. Then, we will meet at the final virtual session to review your final product and help you make plans for future recipe development.
This Bootcamp is for cooks who are serious about improving their intuitive cooking skills, recipe development chops and writing style and clarity. We’ll also have a ton of fun in that special way you can when surrounded by similarly enthusiastic cooks. Many people are great cooks, but few are skilled at turning that cooking into effective instructions for others—family, friends, or future cookbook users. We can make you one of the few.

Is this an in-person event?

Yes. Two of the sessions of this event will take place in person at Field Farm Reservation, which is located at 554 Sloan Road, Williamstown, Massachusetts 01267. There are also two virtual sessions hosted on Zoom, which will take place before and after the in-person weekend. The dates for those are Wednesday, January 8 and Wednesday, February 12 at 6 p.m. EDT. (If you can't attend the virtual events in real time, don't worry; you will receive the recordings of both sessions and can watch them at your own convenience.)

What are my transport options getting to the event?

You can find the location of Field Farm here.

Distances:

• Albany, NY – 35 miles
• Brattleboro, VT – 55 miles
• Boston, MA – 150 miles
• Providence, RI – 150 miles
• New York, NY – 160 miles
• Montreal – 250 miles

Is my registration ticket refundable?

No. We do not offer refunds for in-person registrations. However, your ticket is fully transferable to another person for this event on these dates. You are responsible for finding someone to use your ticket, arranging reimbursement, and for sending us the new attendee's full name, contact information, and any special dietary requests.
If you purchased tickets for this class on behalf of someone else, please be sure to forward this message to them so they can come prepared.

Are meals included?

Field Farm provides breakfast for guests every day. We will also provide snacks, coffee, tea and lunch both days.

I have an allergy or dietary restriction. Can I still come?

We work hard to accommodate as many allergies and dietary needs as possible. You are welcome to write us at [email protected] to get more detailed information on whether this event is a good fit for you.

Are children allowed?

Children 11-17 are allowed to participate if they attend and cook with an adult parent or guardian. The minor and the adult must each have a ticket to the event.

How many people does one ticket cover?

One ticket covers one attendee.

How early do I need to arrive?

Saturday’s session starts at 10 a.m. If you are not staying at Field Farm on Friday night, you are welcome and encouraged to arrive up to 30 minutes before the event begins to get settled.

I'm an Insider. Do I get a discount to the in-person classes?

This event is not hosted at Milk Street, so Insider benefits do not apply to it.

These dates don't work for me. Will this class be offered again soon?

We offer in-person events on a very limited basis. Unfortunately, we cannot guarantee that this class will be offered again soon.

Where can I contact the organizer with further questions?

Write to us with any other questions at [email protected].

About the Guest House: The Guest House at Field Farm offers an authentic mid-century modern experience amidst 320 spectacularly conserved acres with an unparalleled view of Mt. Greylock. Designed by Architect Edwin Goodell, Jr. the International Style Mid-Century Modern house was completed in 1948 for Lawrence and Eleanor Bloedel. Avid modern art and furniture collectors, the Bloedel’s acquired over 350 works during their lifetime and much of the work is on view at The Guest House. Furnishings are by George Nelson, Isamu Noguchi, Vladimir Kagan, Hans Wegner, Jens Risom and Ray & Charles Eames, Lawrence Bloedel.
For guests participating in a Milk Street mini retreat during the winter months, you may take advantage of "SweaterWeather." If you stay two nights, the second night is half price; if you stay three nights, the third night is on us! Please call the Inn for your reservation: 413-458-3135. Note: "SweaterWeather" may not be used in combination with any other discounts.
The Guest House has six ensuite rooms each with unique original features. We will be the only guests. Please note: All six rooms are for students. There is one room with one queen-sized bed and one twin. All other rooms have either one queen- or one king-sized bed. As there may be more students than rooms, if the rooms fill before the Bootcamp does, students are welcome to find other lodging as needed. We can provide recommendations on request.
Contact information:
[email protected]
413.458.3135
554 Sloan Road
Williamstown, Massachusetts 01267

https://fieldfarm.org/about-us

Host or Publisher Milk Street Cooking School