Cooperative Kitchen LLC

Cooperative Kitchen LLC

5.0 (2)
3 employees
12 years in business

About this pro

I feel that I am only successful in my work if you, the client, remembers what is being taught and can integrate into your life. My teaching style is unique in that I investigate the way that each client receives information. So, I first find out who you are, what your interests are, what peeks your curiosity and relate that information to the process increase your understanding of cooking. I'm super pratical and also teach sustainable cooking practices. The point is to change and help you create a healthier internal enviroment (your body, your mind) so we might as well go there in terms of conservation and health of our external environment. 

Since starting this work 20 years ago, I have taught in groups, privately, and in vocational programs, all ages, all races, all backgrounds. I've learned so much in the process and now I'm just wanting to share. 

There's a connection and intimacy around preparing and touching food which I enjoy so much. So every teaching experience if so memorable to me. There is also so many "aha" moments that are truly delightful. Most importantly, I feel that I'm my best self when I'm teaching; I feel so generous and its reciprocated - in turn - the client gives something of themselves. Magical.

Read more about this pro


Brooklyn, NY 11216
Email verified
Phone verified

2 Reviews


  • Kelly Bedwell

    Uni Lee is an amazing cooking teacher! I knew my first lesson would be good, but it turned out to be 10 times better than I thought it would. I don't really like to cook, but need to learn so I can take better care of my health. Uni taught me, in a short amount of time, how to make 5 easy, quick, and healthy veggie dishes, including a soup and a salad. I highly recommend her to anyone wanting to learn!

  • Kelsey Kleiman

    Sung opened by mind to creatively using flavors and making something fabulous out what appeared to be not many ingredients.


What is your typical process for working with a new student?

Students receive an intake form.
I ask them a couple of simple questions which helps me gauge their skill level and their perspections about food, health, and their basic taste profile.

I propose a menu and strategy for getting started depending on the circumstances. My ideal way of working is to go to the students home - its empowering and to see and taste food coming out of their kitchen. Plus, no more excuses about not having the right resources and equipment!

What education and/or training do you have that relates to your work?

20+ years: self-taught culinary work in various aspects of the industry

Certification from the Association of Drugless Health Practioners as a Counselor & Teacher

7+ years: culinary educator, various freelance work, LaGuardia Community College Continuing Education, Brooklyn College Arts Lab, Park Slope Food Coop, Private & Group Lessons

Do you have a standard pricing system for your lessons? If so, please share the details here.

$300 for initial class including class which includes the intake and 30 minute health consultation
$225 for each follow up class
$600 for pre-paid 3 class pack
+ travel to you ($2/mile + tolls) outside of NYC area

Prices with shopping including shop & groceries
add + 100/per class

How did you get started teaching?

I left a career as a successful graphic designer to follow my passion for cooking and entertaining. I started with an internship at a restaurant and basically worked my way up the ladder. Simultaneously, I was practicing yoga and was inspired by vegan, raw cuisines. However, it wasn't until I became a health counselor that most people are have a low literacy in the kitchen, so I decided that the best use of my energy was to teach people how to create delicious, nutritious food.
So, I followed a similiar course when I started to work in kitchens and applied the same vision to cooking opportunities. I have set up culinary programs for both children and adults.

What types of students have you worked with?

I've taught children in after school programs from grade 1 to high school. I have taught adults, vocationally, ages ranging from 18-80. Yes, its true...even later on in your life you can continue to reach towards your passions! I have done demos in farmers markets, cooperative supermarkets other health related events. I feel I get the most working in small groups and cooking parties and one-on-one or one-on-two situations, where I can really have the time and attention devoted to the material I'm teaching.

Describe a recent event you are fond of.

This week I taught a class on transitioning to a vegan diet. Its so much fun, because there's this idea that when you take something away, it will be less than....and its a delight to recognize that there is so much available out there that can make your meals outstanding in terms of taste, texture and nutrition.

What advice would you give a student looking to hire a teacher in your area of expertise?

Look for someone who makes you feel relaxed in the kitchen.
They should consider your tastes from a sensory perspective, your needs from your body's perspective, and your skill level from a culinary perspective. Taste and nutritional needs are subjective and is as individuated as our fingerprints.

What questions should students think through before talking to teachers about their needs?

What do you want out of your life?
This is an overarching question, but how you deal with your food is a good indicator of how you approach your life. I like cooking for myself bc I feel empowered by that. 

The students should be ready to fully express what they need and like. Its the job of the teacher to ask the questions, in my opinion.

Lessons offered

Cooking Classes Asian Cooking Classes