Cooked To Perfection
SF’s finest culinarians open a new school
Whether you?re an expert at trussing a turkey or you?re still struggling to make a simple stuffing, chances are you wouldn?t mind picking up a few pro cooking tips.
Cue the timely opening of the San Francisco Cooking School. Founded by veteran teacher and cookbook author Jodi Liano, the new culinary institute will offer part-time and full-time training programs, with the first sessions beginning in January. The list of the school?s deans and directors reads like a who?s who of SF chefs and restaurant owners: Bill Corbett of Absinthe, Stuart Brioza of State Bird Provisions and Mourad Lahlou of Aziza are just a few of the bold-faced foodie names affiliated with the school.
But the real--and probably more realistic--draw for us is the recreational classes, ranging from one-day workshops to six-week courses. Taught by Liano, head chef instructor Catherine Pantsios and other talented local cooks, they?re held in the school?s state-of-the-art facility, replete with Le Creuset cookware and Wüsthof knives. A few upcoming classes that will be particularly useful this holiday season include Winter Brunch Menus, Gifts from the Kitchen and the Holiday Cookie Workshop.
Classes are filling up fast, so sign up now--and prepare to seriously impress your next dinner guests.
San Francisco Cooking School, 690 Van Ness Ave.; sfcooking.com