Batch Cooking for the Week
$165 per person
What You'll Learn
By the end of the class, you will:
- Know how to make and store big batch staples in a time efficient manner
- Transform kitchen staples into simple, delicious weeknight meals
About This Class
No time to cook? Learn to be a Weekend Warrior in the kitchen. We’ll show you how you can batch cook a slew of dishes on a lazy afternoon to turn into quick, delicious meals all week long. Stew a pot of creamy beans for Mexican mains, roast root vegetables for Buddha bowls, stock a few favorite dressings for salads and sides, or make a sheet pan of homemade granola for breakfasts and snacks.
Smashed Bean and Avocado Tostadas with Mexican Slaw, Saucy Oven-Baked Meatballs, Roasted Roots Bowl with Tahini Dressing, What’s-in-Season Salad with Shaken Balsamic Dressing, Asian-Style Chicken and Noodle Salad, and Maple Buckwheat Granola
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
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.
Katie Sullivan Morford is a food writer and registered dietitian with a passion for making food that is both good and good for you. She is the author of two cookbooks: Rise & Shine: Better Breakfasts for Busy Mornings and Best Lunch Box Ever, with a third book in the works. She has been published in Real Simple, Bon Appetit, Family Circle, Parents, Self, the San Francisco Chronicle, and the New York Times. Katie is also the voice behind the blog Mom’s Kitchen Handbook: Raising Fresh-Food Kids in a French-Fried World. She lives in San Francisco with her husband and three daughters.