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 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.
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.