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ZAGAT 2007
This cookbook author/culinary instructor also happens to be one of “the best caterers in the city” according to smitten surveyors; she offers a range of options, from Chinese to Italian and lots in between, and handles varied kinds of events, from showers to dinners to cooking-class parties; Lee’s “personal attention is only outdone by the quality” of the “delicious” food (in which she users all-organic ingredients), so the only question to ask is, “can you afford it?

“Renowned for her expertise in traditional and Nouvelle Chinese Cooking, this cook book author and cooking instructor also does a first class job catering such other cuisines as French, Italian, Indian, American, and Vegetarian.”

New York Magazine

“With 30 years of experience, five cookbooks to her credit and an infectiously passionate personality, Karen Lee is one of the city’s most renowned instructors.”

“. . . passionate, a veritable kitchen sorcerer.”

“. . . a gifted teacher, with a knack for breaking recipes down into their simplest components.”

Bazaar Magazine

BAZAAR MAGAZINE“Is Cooking the New Shopping?”

Time Magazine


“. . . a 5-ft 2-in. powerhouse of instruction, demonstration and tips.”

New York Times

NEW YORK TIMES“. . . attracting loyal followers for 25 years. . . The soup almost sang with flavor, despite its low fat content.”