Update 4/6/2020: This is a live, hands-on cooking class held online via Zoom. The Instructor will be assisted by a remote Event Lead who will facilitate conversation during class and ensure all students are attended to. We encourage students to have all the ingredients and equipment set up before the class begins to prepare for cooking during the class. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.
Update 4/8/20: This is a live, hands-on cooking class held online via Zoom. The Instructor will be assisted by a remote Event Lead who will facilitate conversation during class and ensure all students are attended to. We encourage students to have the ingredients and equipment set up before the class begins to prepare for cooking during the class. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.
*If it says sold out above, note that scholarships are still available, and we are offering duplicate camps on July 20-24, August 3-7, and August 10-14.
A hands-on cooking class culminating in dinner served with wine and beer.
In the Summer 2012, Chef Mike Weller assembled a team of chefs to represent San Francisco and travel to Osaka, Japan to participate in a Sister City celebration. In honor of the special relationship between the cities, the Osaka Hilton closed several of its restaurants, allowing Mike and his team to reopen them, featuring variations on Californian Cuisine. As a lifetime lover of knives, Mike brought additional funds as a healthy budget with which to purchase one or two prime blades.
A hands-on cooking class culminating in a family-style lunch served with wine and beer.
Jook, the Cantonese name for rice porridge, is the perfect canvas for all your favorite ingredients. It is a top choice for breakfast and the easiest comfort food to cook in a big batch. You will learn the secrets behind making a silky smooth congee, plus make some of the most popular toppings from scratch.
A hands-on cooking class culminating in a family style dinner with your fellow classmates, chatting over a glass of wine or beer.
Accidental and afterthought wellness. Eating really well, deeply deliciously, and yet very healthily.
Curious about how to infuse your meals with more vegetables, but worry you need to sacrifice taste? Eager to thread your meal with gems from the farmer’s market, but in reality, you revert to the same modes of preparation?
A hands-on baking class. Class is limited to 12 students. Alongside the tasting of baked goods, a seasonal salad, cheeses, and locally baked bread will be served with wine and beer. Bring a sealable container to bring home leftover bites of the sweets. No cookbooks will be sold at this event, nor are they required to be owned by any student registered for this class.
A hands-on baking class. Class is limited to 12 students. Alongside the tasting of baked goods, a seasonal salad, cheeses, and locally baked bread will be served with wine and beer. Bring a sealable container to bring home leftover slices of the baked goods.
