French Foundations | Hands-on Culinary Workshop
French Foundations - Warmed Goat Cheese Salad - Spinach & Gruyere Souffle - Coq au Vin (Red Wine Braised Chicken) - Creme Brulee Cozy, Doable, and Delicious! Perfect for a rainy, Sunday eve. If ever there was a class to encapsulate major culinary principles, this one is it. Knife skills, foundation sauces, and techniques and strategies to carry across every cuisinesyou may be cooking. I founded First Class Cooking in 2004 with the mission to get every body eating better, through educating and empowering people to cook more. I teach cooking where creativity and chemistry overlap highlighting opportunities for adjustments, customization, and seasonal shifts while explaining the chemistry underlying the dish and what must remain anchored to insure success. I use top-quality, locally and responsibly sourced ingredients and create recipes that are sophisticated but also doable, without requiring unusual equipment or hard-to-source ingredients. Instruction is hands-on and questions are welcomed throughout. As a class, we'll prepare a four course meal before sitting down to enjoy it together. I hold several classes each week, covering a large range of cuisines, techniques and themes. I'm further available for private events to celebrare birthdays, showers, team-building, off-sites, alumni events, recruiting events and similar as well as on-site healthy cooking demonstrations.
Emily is deeply passionate about food and cooking and has been teaching cooking since 2004. She is motivated by a mission to make every one a better and more habitual cook. We believe the best nutritional choice one can make is to cook for themselves, and teach cooking from a perspective that is empathetic to the home chef with techniques, tips and strategies that will make cooking replicable and enjoyable to everyone. Classes are hands-on and presented in a casual, supportive, and fun environment. All classes feature recipes that be made again and everything is made from scratch using top-quality, local, seasonal and responsibly-sourced ingredients. Classes are designed to appeal to the most novice of cooks while also offering lots of information, kitchen tips, and culinary advice to more experienced chefs. Instruction is truly hands-on and class size is limited to 12 people to insure personalized instruction. The classes are held out of Emily's home, a spacious live-work loft featuring an expanded kitchen, near AT&T Ballpark, in San Francisco. As a class we prepare a four course meal before sitting to enjoy it together. Questions are welcomed at any time!
If you have any question on this experience, please contact firstname.lastname@example.org.