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Focaccia Workshop: Chef Maria Capdevielle (Berkeley)

Berkeley, CA , United States
3h
English

About Your Host

We offer a warm, intimate, and unique environment where professional, seasoned chef instructors share their knowledge and experience. We cover ingredient and tool instruction first, and offer valuable nutritional information in a lecture before students dive into the menu for the day. Get ready for hands-on cooking classes with our chefs and assistants while learning interesting techniques and delicious, easy-to-duplicate recipes! With two locations, in Berkeley and Oakland, California, Kitchen we have the most fun cooking classes in the East Bay and San Francisco Bay Area!

What we'll do

Menu: Sundried Tomatoes and Feta Focaccia Artichoke and Pesto Focaccia Roasted Pepper and Garlic Focaccia Pear and Walnut Focaccia Enjoy a fun cooking experience with Italian pastry chef, Maria Capdevielle! Learn how to prepare, bake, and of course eat this crusty yet pillowy Italian favorite. Chef Bio: Maria Teresa Capdevielle is the author of "The Secrets of Baking with Olive oil", a professional pastry chef and a culinary chef/instructor from Abruzzo (Italy). Her local experience includes V-Sattui, The Rose Pistola, The Waterfront, The Market Hall, The Townhouse Grill & Restaurant and a stint at the famed Chez Panisse in Berkeley, where she learned about hand-selecting and gently preparing perfect produce from Alice Waters. She also consults for small restaurants and wineries and helps them develop their dessert menu and train their teams. http://www. What to wear/bring to class: Please wear close-toed shoes to all classes. 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 in class. Class format: Start your class with a lecture from the chefs about the theme’s tips & tricks. After this introduction, you will break up into teams of three or four people, and start cooking a recipe. Each team/station will make a different recipe, so the class as a whole prepares the menu in its entirety. You are encouraged to rotate from one station to another, but you won’t be able to make every dish. We will start the class with a prepared snack, and eat together what we have cooked at the end of the class. You are welcome to eat as much as you’d like in class, but unfortunately, Kitchen on Fire’s zoning permit does not allow students to 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!

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for Focaccia Workshop: Chef Maria Capdevielle (Berkeley)

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