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+
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.
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.