San Francisco Cooking School provided a decade of education to cooks who are now working all over the globe, in many aspects of food. While our doors are closed we are so proud of the work our alumni are doing. Curious, collaborative, and creative, we love the legacy they have provided for the School. We could never list all the successes on one page (but a quick search for #sfcookingalumni will lead you to many of them).

Thank you to the incredible staff and instructors who made SFCS such a success: Catherine Pantsios, Kirsten Goldberg, Marc Baltes, Nicole Plue, Robin Rodriguez, and Jessica Sullivan brought their real world experiences into their kitchen classrooms and educated students who set themselves apart once they were working.

With the help of our deans, Bill Corbett, Daniel Patterson, and Craig Stoll, as well as our advisors Taylor Boetticher, Stuart Brioza, Lincoln Carson, Sara Deseran, Matthew Dolan, Brandon Jew, Laurence Jossel, Mourad Lahlou, Belinda Leong, Harold McGee, Melissa Perello, Annie Stoll, and Barb Stuckey, our students were fortunate to get the most relevant and current culinary education available.

Thanks to everyone who was part of San Francisco Cooking School.

Thank You