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.
Menu
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.
Details
- Wine included
- Light meal served in class
- Work in teams
- Ages 18+
FAQ
The average duration of our current cooking classes is 2 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.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 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, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
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.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Cancellation Policy
Thy Tran
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.