Culinary school and art studio think creatively

Amid the pandemic, innovative ideas come to life

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Before the pandemic, culinary school What’s Cooking?, in Oyster Bay, often hosted six to eight parties a weekend. Sounds of laughter would fill the room, as would the aroma of sweet or savory dishes. And no one would be nervous about a virus called Covid-19.

With the pandemic dragging on, along with winter weather, businesses around Oyster Bay — especially those in the entertainment and educational industry — are doing what they can to survive. 

Amanda Rynd, the marketing and social media manager for What’s Cooking?, said the school cares about the community and its children. It offers birthday parties and cupcake and pizza making, all sorts of workshops to help people stop worrying about the pandemic and enjoy life.

“We did a lot of workshops with really fun galaxy doughnuts and Disney themed things, like ‘Frozen,’” Rynd said. “Little kids would come in with their costumes.”

Today, What’s Cooking? can host small, socially distanced groups, but it’s just not the same. People are nervous about activities that take place anywhere other than at home, which both Rynd and What’s Cooking? owner Nadya Sprei, a mother herself, say they understand.

“It hasn’t been enough, and it’s just kind of sad, because we were doing so well right before the pandemic,” Rynd said. “We were literally, unfortunately, turning people away. There were so many people who wanted to come, and we had tons of pictures on our Facebook and Instagram of all the different events we were doing. The pandemic really put a halt on things.”

The private groups What’s Cooking? now hosts have six to eight people, with a maximum of 10. They have been wonderful groups, Rynd said.

She and Sprei have had to be inventive to continue doing what they love — helping children and adults learn how to become comfortable in the kitchen. Date nights; small, socially distanced parties; family gatherings; small “girls’ nights” and brunches and lunches are what Rynd and Sprei are trying to promote.

Adults can even bring a bottle of wine. The classes can be customized to what clients would like to make, such as pasta from scratch, Rynd said.

“We did an 80th birthday party that was really fun,” she recalled. “They brought tequila with them; we had appetizers. We made empanadas from scratch, and then everyone had the [birthday girl’s] face on an apron. They took a picture and they had music on after everything. They just danced, and it was just so much fun.”

Businesses across a variety of industries have had to improvise amid the pandemic. Increasing online presence, reaching people through social media and offering curbside pickup or takeout are just some ways that businesses have been doing what they needed to do to survive.

Not Just Art, a studio around the block from What’s Cooking?, has implemented virtual classes and small, socially distanced in-person classes. Over the summer and fall, the owner. Eva Regulski, hosted art classes as well.

“We have a store with arts and craft supplies and toys and games,” Regulski said. “When we were closed during the spring months during Covid, we did curb-side pickup and local delivery like other stores. We also made some customized kits from our art supplies for the families that were home.”

Customizable kits are still available, with Not Just Art open once again. In November, classes moved inside. “Everything is spread out,” Regulski said. “They have their own art supplies, and we don’t have any communal play areas like we used to have, like a sandbox or a doll house.”

Not Just Art also hosts small playgroups and parties for children who are in the same class or family. “Normally during winter break, February break, we’d have studios with 20 kids coming, but we had to make adjustments,” Regulski said. “I also partnered with Mockingbird Wings to do adult workshops, so I made the studio available for Sunday afternoons.”

Sprei, who became the owner of What’s Cooking? eight months before the pandemic began, said she is doing everything she can to keep the school, which has been around for 12 years, open until the pandemic is no longer a threat. At its peak, the school had to close for four months. Since it reopened,  Rynd and Sprei said, they have adhered to coronavirus guidelines, even with the challenges they bring.

“Another year like this, I don’t think this business will be able to make it,” Sprei said. “No one canceled the bills. Bills don’t stop.”