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
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.
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.