Our Best of Bay classes bring notable, local food talents into our teaching kitchens to share their expertise in a hands-on cooking class.
About This Class
Born in France, chef Dominique Crenn harkens her roots with a decidedly northern California influence in her Michelin-starred cuisine. At the two-starred Atelier Crenn, Chef Crenn’s tasting menu evokes poetry, terroir, and wit as she combines both classic and modern techniques to make the best products of the area truly shine in unique ways. At Petit Crenn, she focuses on the home cooking of Brittany, using those same stellar products but in the more classic sense.
The opportunity to learn from a chef of this caliber is a special one. Join Chef Crenn in the kitchen as she talks through some of her favorite dishes, and how you can adapt them and make them part of your own repertoire. You’ll learn some classic French technique and a modern trick or two as well, appreciating the detail and attention that goes into everything she makes.
Menu
Seasonal dishes inspired by both Atelier Crenn and Petit Crenn
Details
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
FAQ
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.
Cancellation Policy
Dominique Crenn
With degrees in Economics and International Business, France-born Dominique Crenn began training formally as a chef in San Francisco under the tutelage of Jeremiah Tower, at Stars. Her career took her to Southeast Asia before returning to California, where she would helm the kitchen at Luce, earning her first Michelin star in 2009. She opened Atelier Crenn in 2011, where she has earned two Michelin stars and Petit Crenn in 2015.