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For some New Yorkers, Chef Rob Endelman has inspired a whole new approach to a Saturday night with friends: throwing a dinner party-cum-cooking class. Founder of Cook with Class, Chef Rob will come to your home armed with fresh ingredients from the farmers’ market and teach you and your friends how to prepare a simple, nutritious and delicious meal in your own kitchen. Beforehand, he’ll consult with you on your preferred menu; afterwards, he’ll take care of the clean up. Indagare discovered Chef Rob after our founder, Melissa Bradley, took a lesson with him and loved it. “I went to a friend’s for a girls’ dinner, where Rob split us into groups of four with four different chefs,” she says. “After a demonstration, we prepared different Thai dishes. The best part was that he commented throughout, giving tips on everything from produce selection to nutrition. It was hands-on but definitely with the spirit of a cocktail party more than a classroom.” Cook with Class serves New York City and the Hamptons. Lessons start at $130 an hour for up to four people, plus the cost of food.

We spoke to Chef Rob about trading Wall Street for Whole Foods, and the virtues of fresh peaches and perfectly cooked fish.

How did you become a chef?

It was a second career for me. I had been a trader on Wall Street for ten years and I was wasting away. I wanted to be happy and to do something I love. I had always enjoyed food, so I got a degree from the Institute of Culinary Education and did an internship at Jean-Georges. The summer of 2004, I cooked a lot with friends and each time, it turned into a lesson. So I thought, why not teach home cooking classes? And it wasn’t long before things started to snowball.

How does your service work?

The first step is the initial consultation. All lessons are conducted in your own kitchen, because I want to make sure you are learning how to use your equipment and pantry ingredients; it’s a lot different cooking in a showroom where there are 4,000 spices and a professional oven. Then I find out how much you cook, what your goals are—perhaps you are interested in learning better nutrition or certain techniques. I’ll ask, “What have you always wanted to make that you’re scared of or don’t feel comfortable with?” For a lot of people, the answer is fish. So I might show them how to make ceviche. Tuna tartarte is another favorite; it’s so easy. You just get really good tuna, chop it up, and add some ginger, scallions, a little soy sauce, some sesame oil, a few squeezes of lemon juice, a spoonful of Dijon mustard, then some mayo or avocado to give it creaminess. Or say you want to learn how to sauté. We’ll sauté ten different things over the course of two hours. Soon you’ll have a better feel of how hot the oil should be before you add the fish, and the proper way to season it. Then I’ll show you how to tell if the fish is done by poking the knife in and feeling the resistance. The key, of course, is not to overcook it.

Is there a particular style or cuisine you specialize in?

I want people to cook for themselves and their families. Teaching someone how to make rack of lamb with forty-two spices is not conducive to cooking at home on a Wednesday night. So I rely on simple techniques: roasting beets, sautéing chicken. I do a lot of work with whole grains like quinoa, spelt and millet. I’m trying to get people to restore their taste buds. Using fresh ingredients makes all the difference. Sixty-five years ago, everyone ate organically, seasonally and locally, whether or not they knew it. You couldn’t go to Whole Foods and get asparagus in December. I try to eat seasonally. Right now, peaches and tomatoes are almost over, while apples are just beginning. I won’t touch a peach for the next ten months. I also try to steer people away from buying farmed fish—there’s so much bacteria in those fish farms, it’s really dangerous. I’m trying to change people’s palettes, to get people to feed themselves and their families better. Ultimately, it’s not about cooking better, it’s about living better.