Best of Bay: Che Fico Desserts
$190 per person
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 this class, you will…
- Understand the critical steps in making the delicate Italian sponge cake, lady fingers.
- Learn how to assemble and build an impressive Tiramisu, the classic Italian favorite.
- Make fresh Italian cheese, whole milk ricotta.
- Learn how to make the most delicate cannoli, and the lightest sweetened ricotta filling.
- Make California citrus season last all year by learning the technique to candied citrus peel.
About This Class
Che Fico, the newest gem in the NOPA neighborhood, is the ideal destination for pastry perfection and new Italian classics. Pastry Chef Angela Pinkerton brings an award-winning pedigree that you can taste, in her seasonally changing dessert and gelato menu. Named by Bon Appetit Magazine as a Top Ten Hottest Restaurant of 2018, Che Fico is a mix of Italian technique and spirit given new breath using the San Francisco Bay’s finest local ingredients.
Classic Cannoli with Homemade Ricotta and Candied Peel, Tiramisu with Homemade Lady Fingers
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
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.
Angela graduated from pastry school in 2005 (L’Academie de Cuisine) and went on to cook at the Ritz before taking the job as pastry chef at Eleven Madison Park. Her work there garnered her praise and recognition nationally, including the 2011 James Beard award for best pastry chef in the country. She moved to the Bay Area in 2014 and become the pastry chef at Craftsmen and Wolves. In 2018 Angela opened Che Fico as part of Back Home Hospitality. She followed that successful venture with the launch of Theorita later the same year.