$165 per person
What You'll Learn
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.)
About This Class
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.
- Wine included
- Light meal served in class
- Work in teams
- Ages 18+
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
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.