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Wednesday, January 9, 2013

Sharpen Your Knife Skills at S.F. Cooking School's New Winter Classes

Posted By on Wed, Jan 9, 2013 at 12:30 PM

Learn some new techniques at SFCS's new state-of-the-art teaching kitchen. - SAN FRANCISCO COOKING SCHOOL
  • San Francisco Cooking School
  • Learn some new techniques at SFCS's new state-of-the-art teaching kitchen.

Last fall saw the opening of the San Francisco Cooking School, a new culinary education center in the Civic Center that offers professional degrees as well as classes for amateurs taught by some of the best chefs in the city. Today the school released the new lineup of winter "hands-on" classes for those not pursuing a culinary degree, and they sound like a pretty awesome way to make good on any cooking-related New Year's resolutions.

See also:

- San Francisco Cooking School: Culinary Lessons for the Rest of Us

- Become a Master Pizzaiolo at SF Cooking School's Pizza-Making Classes

New classes include Modern Art Desserts taught by Blue Bottle pastry chefs Caitlin Freeman and Leah Rosenburg; Pickles and Preserves taught by Bar Tartine chef Cortney Burns; hog butchery taught by 4505 Meats' Ryan Farr; a Roman foods course taught by Locanda chef Anthony Strong; and a tasting workshop led by food writer and teacher Samin Nosrat.

The school also offers classes in basic knife skills, pastry-fundamentals, advanced techniques like sauce-making, recipe tasting and development, and many more. Check out the whole lineup on the San Francisco Cooking School website.

S.F. Cooking School will be holding a free-to-the-public open house on Saturday, January 19 from 12-3 p.m., where you can take a peek at the digs, hear about the roster of 75 classes, and enter a drawing to win a cooking class certificate valued at $160.

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About The Author

Anna Roth

Anna Roth

Anna Roth is SF Weekly's former Food & Drink Editor and author of West Coast Road Eats: The Best Road Food From San Diego to the Canadian Border.


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