Our Best of Bay classes bring notable, local food talents into our teaching kitchens to share their expertise in a hands-on cooking class.
What You'll Learn
By the end of the class, you will:
- Understand how to pair complimentary, but not necessarily matching, ingredients together to craft an ice cream flavor or completed dish
- Use inclusion or infusion techniques to make an incredibly delicious ice cream base
- Go beyond the scoop to plate exciting ice cream desserts
About This Class
Humphry Slocombe, founded by pastry chef Jake Godby (Coi, Boulevard, Zuni), and hospitality professional Sean Vahey (Four Seasons), opened it’s doors in the Mission District of San Francisco in December of 2008 and has been making unique, chef-driven ice cream ever since.
You may know Humphry Slocombe’s signature flavor, Secret Breakfast (bourbon ice cream with cornflake cookie) or you may be a devotee of Here’s Your Damn Strawberry, which people wait all year for (it’s only available when strawberries are in season). Either way, the lines haven’t stopped and neither has Jake’s imagination!
During the class, you’ll journey together through some of the greatest hits from the Humphry Slocombe book, and work on some more unique flavors as well as toppings and inclusions (all the good stuff that gets put into your ice cream – didn’t know it had a name, did ya?). We’ll also spend some time plating and working on presentation (you eat with your eyes first!) right before we dive into an ice cream social. And yes, books will be available for purchase during the class.
Menu
Secret Breakfast Ice Cream, Here’s Your Damn Chocolate Ice Cream, Harvey Milk + Honey Ice Cream, Butterscotch Sauce, Bourbon Caramel Sauce and Frosted Peanuts
Details
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- 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
Amie Bailey
Amie Bailey is Head of Business for Humphry Slocombe, managing retail, wholesale, and events teams for the company. Amie is also an accomplished chef, having held the role of Executive Chef at Williams Sonoma Headquarters in San Francisco, and has worked with several local non-profits in the area of food education. She finds her role at Humphry Slocombe “the most exciting to date”, as it leverages her knowledge and experience to grow an amazing small company making the best ice cream (with attitude).