A la Carte is a full-service culinary center designed to teach cooking classes as well as to perform many other food-related functions for the trade.
It is a state-of-the-art kitchen facility located in the main shopping district of the village of Lynbrook, New York.
Our school is structured to teach recreational culinary arts to men, women, children, couples and seniors, as well as provide a team-building activity for business executives. Our mission is to help people gain more understanding, and satisfaction by enjoying the rewards and pleasures of cooking and eating good food — a service that is welcome in everyone’s life.
To the Public
To the Trade
We have the perfect solution to the challenges all food businesses face — we provide a way to have a professional test kitchen for recipes and package direction development and product testing, without the large overhead of a company-run in-house kitchen.
A la Carte Staff
A la Carte Staff excels in teaching and hospitality. They are real, professionally trained chefs who work in various real-life kitchens.
A food stylist and consultant, her background includes restaurants, corporate and editorial test kitchens, and new product development. She has studied cooking in France, Italy, Spain, Morocco, Thailand and New York.
A member of the International Association of Culinary Professionals, the New York Women’s Culinary Alliance and Les Dames d’Escoffier, Polly also serves on the Board of Directors of the Lynbrook Chamber of Commerce and is an on-camera personality for Lynbrook TV.
"I created and founded A la Carte in 1999 based on a life-long dream. My mission was, and still is, to help people understand the pleasures of cooking and eating great food."
Polly Talbott, Owner
As well as being our Manager, Event Planner and Customer Service Specialist, Sherrin Brisport can also be found teaching when she has the time. She graduated from the Institute of Culinary Education where she studied both culinary arts and culinary management and hospitality. She then moved on to work in restaurants in Manhattan and Brooklyn Heights as a line cook and has freelanced for various catering companies. Her sparkling personality is what keeps us all going!
"Since we are a recreational cooking school, it is so important that our guests are comfortable and having a great time while they learn something valuable. I want people to have fun and even be surprised by what they can accomplish, so it's important to me to help them find the right class!"
Stuart Febish, “Chef Stu”, is a graduate of the French Culinary Institute who has had the opportunity to cook in Manhattan restaurants including First, Savoy and Oceana. He has also worked as a chef for dining services at Grey Advertising and TIAA-CREF and was the Executive dining room chef at SG Cowan and Lehman Brothers.
"Relax... it's only cooking."