The Art of Flavor Book Event – FREE
When it comes to enjoying food, cooking and eating are just the beginning. Our Special Events expose you to the legends, thought-leaders, and other culinary talents whose work will help you foster a deeper appreciation for food and food culture.
About This Class
Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. In a world awash in cooking shows and food blogs, they noticed home cooks get little guidance in the art of flavor. With a set of revolutionary principles and tools such as the Four Rules for creating flavor and the Seven Dials that help fine-tune a dish, and with more than seventy-five recipes that put each concept into practice, Patterson and Aftel share the secrets to creating delicious food that will help cooks at any level.
Join Mandy and Daniel for a demo and conversation about one of our favorite chapters in their book, the Flavor Compass. Often the last ingredients to be added in a recipe, plant-based ingredients like herbs, spices, citruses, and flowers are rich in essential oils that can transform the flavor of a dish. “The Flavor Compass” helps cooks think structurally about these intensely aromatic yet frequently overlooked ingredients. They reveal their similarities and differences, and explain how to use them to create unique flavor combinations in easy, joyful, and fruitful ways.
Coffee and light snack will be served, and Omnivore Books will have a limited number of additional books for sale at the class.
Note that by registering for this event, we are counting on you to attend. If there are any subsequent changes to your registration, please contact us.
- Light snack served in class
- Ages 18+
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.
Daniel Patterson exemplifies the modern version of California Cuisine. Having nurtured the careers of the some of the Bay Area’s best chefs at his restaurant Coi, Daniel is driven by pursuing the how and why behind how things work in a kitchen. He is intensely curious and uses this curiosity to continually be learning and teaching others.
Having been named Best New Chef by Food & Wine, Best New Restaurant by the James Beard Foundation, and Chef of the Year by San Francisco Magazine, Daniel never stops striving for more. He recently opened several outposts of Locol with Los Angeles chef, Roy Choi, where his fine dining roots transform into creating wholesome ”fast food” in underserved areas of California.
Mandy fell in love with natural aromatics more than twenty-five years ago, and has worked in their world ever since. In her practice of perfumery, she has curated thousands of gorgeous essences from all over the world, many of them antiques themselves. Mandy has authored 4 books about natural perfumes, teaches people how to create natural perfumes through my workbooks and in-studio classes, and works with a variety of chefs around the world via her line of Chef’s Essences.