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 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 suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
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.