-Basic Cooking Skills
-Basic Nutrition Education
-Take Home Recipes
Basics 1: Knife Skills and Mise en Place
Basics 2: Saute & Stir Fry
Basics 3: Stocks, Soups & Poaching
Basics 4: Searing, Frying & Confit
Basics 5: Stewing, Braising 7 Steaming
Basics 6: Sauces & Condiments
Basics 7: Roasting & Broiling
Basics 8: Grilling
Basics 9: Yeast Bread and Doughs with Michael Kalanty, a master bread baker
Basics 10: Quick Bread and Batters
Basics 11: Pasta, Starches & Grains
Basics 12: Iron Chef
Student are allowed one free make up class.
In the event of a scheduling conflict, we may need to hold a class at our Berkeley kitchen. Advanced notice will be given.
We require 2 weeks notice for any series cancellations.
The class will meet on:
Wednesday, September 4
Wednesday, September 11
Wednesday, September 18
Wednesday, September 25
Wednesday, October 2
Wednesday, October 9
Wednesday, October 16
Wednesday, October 23
Wednesday, October 30
Wednesday, November 6
Sunday, November 13
Sunday, November 20
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!
Nutritionist Bio: Lisa Michelle Miller is a Nutrition Consultant and is a member of the National Association of Nutrition Professionals (nanp.org). She graduated with honors and earned a certification in Nutrition Consulting from the state-licensed Bauman College, College of Holistic Nutrition and Culinary Arts in Berkeley, California. Lisa's holds a Bachelor of Science degree, with experience in the healthcare, agriculture and consumer products industries. She also has years of training and personnel development experience.
In addition to instructing at Kitchen on Fire, Lisa runs her private nutrition practice, Ocean View Nutrition, in the San Francisco East Bay and leads nutrition classes at other locations in the area and on-line. As a lifelong athlete, and as a triathlete, she has used her nutrition knowledge to optimize performance and overall wellness. Lisa balances her passion for nutrition and cooking with biking, hiking, running, yoga, skiing, kayaking and spending time with her nieces and nephews.
Food Philosophy: Lisa’s nutrition philosophy is based on healthy preparation of an organic whole food diet, tailored to the needs and goals of each individual. For Lisa, nutrition has always been a lifestyle, never a diet.
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, but know that we will supply all the tools you need in 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 whole-heartedly 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.
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