Learn Basic Cooking Skills of Seasoned Home Chefs! Join us for our Daytime Series (a condensed version of our 12-week Basics of Cooking Series). The class meets every Monday & Wednesday for 4 weeks. The series will end on October 30th. We will cover: -Basic Cooking Skills -Hands-on Cooking -Food Education -Basic Nutrition Education -Take Home Recipes Class schedule: Day 1: Knife Skills Oct 7 Day 2: Saute, Stir Fry & Basic Egg Cookery Oct 9 Day 3: Soups & Stocks Oct 14 Day 4: Stewing, Braising, & Steaming Oct 16 Day 5: Roasting & Grilling Oct 21 Day 6: Sauces & Condiments Oct 23 Day 7: Grains & Starches Oct 28 Day 8: Yeast, Quick Breads & Batter Oct 30 In the event of a scheduling conflict, we may hold a class at our Oakland kitchen. Advance notice will be given. Chef Bio: The former co-owner and bar manager of Berkeley’s acclaimed Cesar Tapas Bar, Said is one of the Bay Area’s respected culinary personalities. Born and raised in France, he is the descendant of at least five generations of restaurateurs dating back to the early 1750s in France. Said began his career at the age of 15 in his mother’s Paris restaurant. He moved to Los Angeles in the early 1980s and worked at Ken Frank’s La Toque, one of the first restaurants in the country to feature California nouvelle cuisine. In 1987, Said returned to Paris and opened his own restaurant, the very popular Texas Coyote, which included three sprawling bars and a nightclub. It had frequent reviews in the press such as Gault Millau, Vogue, Le Point, Le Nouvel Observateur, Le Monde, Paris Capital magazine, Liberation and Marie Claire. Olivier Said was a regular guest host on the number two national radio station in France, Skyrock, live from his restaurant. Living in the Bay Area gives us access to some of the world's best, freshest & delicious produce. Here at Kitchen on Fire we are lucky enough to have two farmers' markets within walking distance. We couldn't help but have a class like this. We'll explore the farmer's market together, talking with the farmers to ensure we get the best picks. Then we'll head back to the kitchen to start the hands-on cooking fun as we prepare a fantastic meal featuring all of the fresh goodies we just purchased! Learn all about local seasonality, how to store & keep produce fresh, & most importantly, some fantastic, ideas, tips, trick & recipes for Berkeley's bounty of locally grown best! What to wear/bring to class: Close toed shoes are mandatory and high heels are not allowed in the kitchen. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class. Class format: Each class will begin with a lecture from the chefs about the day’s theme and recipes. After this introduction, the group will break up into smaller teams, and start working on four or five recipes related to the technique of the day. A snack will be served at the beginning of class, and you will be eating the dishes you make throughout each class. You are welcome to eat as much as you’d like in class, but unfortunately, our zoning permit does not allow us to have students take food home. Wine and other Alcoholic Beverages: We wholeheartedly invite class participants (who are 21 and older) to bring any beverages they would like to enjoy during their stay at Kitchen on Fire for personal consumption. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class. Our friends at Vintage Berkeley wine shop on Vine Street will extend a 10% discount on any bottles you purchase for your class at Kitchen on Fire - just bring in this letter. Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (). Happy cooking!