California Cooking Schools & Classes
California culinary schools, cooking classes around the world, and all kinds of food learning
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Bay Area Cooking Classes & Workshops – Summer 2024
What did you do over the summer? If you want to answer “learned all about food!” then check out these hand-picked cooking and baking classes that will give you the skills to eat well and Instagram-amaze: How to Make Rainbow Cookies – Pride Baking Bonanza Class in San Francisco at Civic Kitchen Wish you could make those incredible rainbow shortbread cookies that pop up in Pride Month every year? Now you can! June 21, 2024 at Civic Kitchen in the Mission District of SF. Teen Culinary Immersion in San Francisco at 18 Reasons Gain mad cooking skills at this cooking bootcamp, Monday through Wednesday, July 22-24, 2024 from 10 am-2…
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Kids Cooking Class – Cookie Making With Archimedean Principles
RIP Ernest Miller — one of the most intelligent, vivacious, creative food educators. The ultimate Epicuring experience – applying principles from Greek mathematician Archimedes to an experience to which Epicurus (of “epicurean” fame) would flock. On June 7, 2014 it’s for parents and kids, with very few tickets left. Such a cool idea, you can hear about here. It’s sold out but you can get tickets with a very well-priced reward on the Chocolate Chip Cookie School Kickstarter campaign, a project I recently launched to help kids develop critical thinking through cookies!
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Sweet & Spicy Bay Area Food Event Picks for February 2014
With a bounty of citrus and the allure of Valentine’s Day, 2014 brings a bevy of creative food events to singles and those already in the throes of romantic rapture. Check these out: Barrel-Aged Sriracha Workshop with Oaktown Spice in Oakland February 11, 2014 Smell and taste the nuances of the flavors between a 1 month aged and 3 month aged sriracha at Oakland adorable spice shop by the lake. And come away from the event learning about how aging and fermentation impacts the flavors of the sauce. Candied Citrus and Cocktails Workshop with CUESA at the Ferry Building Wednesday, February 19, 2014 Candy citrus, then create delicious elixirs that…
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Fall 2013 – California Food Event Picks for Curious Epicurists
FALL 2013 FOOD EVENT PICKS Check back here for updates & Facebook last minute picks Every Saturday: CUESA Kitchen Demos feature local chefs and authors sharing tips and recipes. Looking for stuff coming up sooner? See our early Fall finds. Oct. 21, SF, Sugar Skull Making Class at 18 Reasons Within the traditions of the Dia De Los Muertos, sugar skulls play a meaningful role, representing deceased loved ones who living celebrants want to honor. Learn how to make your own sugar skulls at this hands-on workshop with Michele Simons from the Sugar Skull Gallery. See some of Michele’s work on this short documentary “The Making of Sugar Skulls” from…
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Taste Talk: California Cuisine & How It’s Evolved at San Francisco Cooking School on Oct. 2
“California Cuisine” is the real thing – a regional culinary POV and movement which is driven by a philosophy of cooking with locally sourced seasonal ingredients. As we all know, it sprouted from Alice Waters and Co.’s culinary revolution hatched in the 1970’s. Today’s cooks (and chefs) are not only inspired (or limited) by French country cooking, but by cuisines from all over the world. This evolution is the topic for a great conversation about where California Cuisine is today, preseented by San Francisco Cooking School and their new “Taste Talk” series for food professionals and anyone interested in the topic. We’ll be there listening in (and asking questions) from…
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Shanghai Cooking Classes: A Letter from Lindsay
In China, it’s said that Beijing is the best destination for sight-seeing while Shanghai is best for eating. Since I build my agenda around my appetite, Shanghai has been the perfect home base for me over the past several months. This modern metropolis lives up to its reputation as a culinary hotspot, with access to cuisines from all over China and much of the world abroad. After sampling fare from Shanghai’s copious restaurants and street vendors, I set out on an Epicuring style quest to learn about as many of these creations as I could. Two of the local cooking schools have helped me along the way. If you’re lucky enough to make…
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San Francisco Cooking School Teaches Culinary Intuition
by Laiko Bahrs “When cooking go by your own taste. When baking follow directions.” That’s a quote I wrote long ago to remind myself to follow my intuition in the savory kitchen but read the recipe in the pastry and baking part of the kitchen. This thinking has worked really well in my kitchen explorations over the years. So it’s exciting when I can say that I am involved with a new cooking school opening in San Francisco which has a philosophy that aligns with mine! San Francisco Cooking School, founded by instructor Jodi Liano was created to teach culinary intuition to cooks who want to work in the food…
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Alice Medrich Made Sinfully Great Desserts at Paulding & Co Cooking School
by Susie Wyshak, Epicuring Alice Medrich made a tall promise to our class at cooking school Paulding & Company in Emeryville, which teaches adults and kids through summer camps as well as doubling as a cooking school filming location (as seen in Hereafter) and training ground including animators for the Pixar movie Ratatouille. To demonstrate the promise of her new book, Alice announced she would make 4 desserts in 2 hours and leave room for conversation. As we tasted desserts, sipped Perrier and coffee, and he not only finished with time to spare but turned out some really unique twists on classic recipes that make her new book Sinfully Easy…
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Michael Chiarello’s uniquely NapaStyle Culinary Program enlightens
By our Napa Valley Epicurator, Annette Hanami, The Wine Muse Napa Valley has its share of cooking classes with distinct approaches, some academic like at the CIA and many created to sell a particular vendor’s or vintner’s products. Michael Chiarello’s new NapaStyle Culinary Program in Yountville is unique in that it doesn’t feature his wines, recipes or even his products, of which there are many. The program is essentially an educational symposium around sustainable food that takes place on a weekly basis, featuring chefs, authors, growers, artisanal producers and vintners, all of whom share their own culinary passions and distinct POVs with guests. The new culinary program takes place every…
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Food Craft Institute Launches – Master Classes for Jammers and Picklers in 2012
We’ve been in the know about The Food Craft Institute for months, and are so happy to finally share the mission of FCI, and the series of Master Classes they are launching this spring. There is no other organization doing anything this ambitious for food crafters, and our own Susie Wyshak will be an instructor on the business of food. The Master Classes they are launching first are on Jams, Marmalades and Chutneys, over 12 weekends from April to July. The program will teach traditional food crafting methods and techniques as well as real-world business analysis and business planning skills. With this training, FCI graduates can launch and improve their…
