$165 per person
Sweets play integral roles in Asian rituals. A bite of sugar marks happiness, connection, and good luck for festivals and weddings, formal tea ceremonies or simple mid-day snacking.
Unlike some of their classic American counterparts, these treats take on more innovative form and technique, making a step by step guide by an expert like Thy so important. Working with regional ingredients and techniques, we’ll make much-loved sweets from China, Japan, India, and Vietnam.
Ma Lai Gao (Chinese Burnt Sugar Teacup Cakes), Mochi (Japanese Rice Balls with Assorted Fillings), Suong Sa (Vietnamese Coffee Layered Agar-Agar) and Semiya Payasam (South Indian Milk Pudding with Almond & Vermicelli)
A light, vegetarian meal will be served in class.
By the end of the class, you will:
- Have a solid understanding of how to prepare sweet soups, steamed cakes, rice-based doughs and gelled confections
- Be able to differentiate flavor profiles and innovate new pairings
- Know how to work with pandan, saffron, green tea, and different sugars popular in Asian cuisines (palm sugar, jaggery, honey, etc.)
- Wine included
- Light meal served in class
- Work in teams
- 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’re unable to accommodate all substitution requests for in-class work. However, we occasionally make exceptions on a case-by-case basis. If you have a dietary restriction and are interested in a particular cooking class, please contact us and we will let you know whether an accommodation is possible.
Even if we are unable to accommodate your specific dietary needs, our instructors will almost always have great ideas for substitute ingredients in the recipes we teach.
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.
All students enrolling in our hands-on cooking classes must be 18 or older. All students enrolling in our wine and beverage classes must be 21 or older.
San Francisco Cooking School is located at 690 Van Ness Avenue in San Francisco. The building is gray with orange awnings and is on the southeast corner of Van Ness Avenue and Turk Street.
Our cancellation policy enables us to bring you cooking experiences that are small, intimate, and hands-on. Any cancellation up to two weeks prior to your class start date will be refunded 100%. Cancellations up to 5 days before your class start date will qualify for an online credit to be applied to another class. No refunds or credits will be issued for cancellations received less than 5 days before your class start date, however, you may always send a friend in your place if you’re unable to attend.
Thy has been writing, teaching, cooking and eating in the San Francisco area for over 20 years. She has worked in restaurants, co-authored award-winning cookbooks, contributed to national food magazines, and consulted for a wide range of nonprofits on issues of food, culture, and health.