Amanda Frederickson on Running a One-Woman Food Media Business
$20 per person
Instructor
Pursuing a career in food means constantly learning in order to build, grow, and evolve. Our Professional Development Series is designed to educate everyone from new entrants to seasoned industry professionals about the many aspects of being a professional in the culinary world. Lead by experts in their field, these panels and interactive discussions will leave you with a fresh perspective, as well as many tips and tricks to use as a guide as you propel your own career forward.
About This Class
It’s tough to come up with one job title for Amanda Frederickson – recipe developer, cookbook author, professional cook, photographer, and food stylist all fit the bill. We asked Amanda how she manages to do it all, and while it isn’t easy, she has figured out how to build a food career around all the jobs she loves.
Her website and Instagram feed have thousands of dedicated fans, and she is constantly sought after for brand partnerships and recipe contributions. Given Amanda is a graduate of San Francisco Cooking School, it seemed only natural to have her kick off our Professional Development Series so she could share her success story with people like you.
Join Amanda, in conversation with SFCS founder Jodi Liano to find out what it takes to forge a path like hers. If you’ve dreamed of taking your food blog to the next level, writing cookbooks, or sharpening those photography skills, you will leave this event motivated, educated, and inspired to keep at it.
There will be no food served at this event but we will be offering wine.
Details
- Wine included
- Ages 18+
FAQ
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Cancellation Policy
Related Classes
Amanda Frederickson
