Andrew Talks to Chefs: Live Podcast Recording
$20 per person
Pursuing a career in food means constantly learning in order to build, grow, and evolve. Our Professional Development Series is designed to educate everyone from new entrants to seasoned industry professionals about the many aspects of being a professional in the culinary world. Led by experts in their field, these panels and interactive discussions will leave you with a fresh perspective, as well as many tips and tricks to use as a guide as you propel your own career forward.
About This Class
Andrew talked to Chef Preeti Mistry. Founder of Navi Kitchen and Juhu Beach Club, Chef Preeti has been nominated twice by the James Beard Foundation as Best Chef of the West. She is the co-author (with Sarah Henry) of The Juhu Beach Club Cookbook. Andrew and Preeti spoke about her life and career, kick around current hot-button industry issues, and go wherever the conversation takes them.
Andrew also assembled a panel of chefs who paid tribute to the legacy of Zuni Cafe’s Judy Rodgers. John Clark and Gayle Pirie of Foreign Cinema, Brandon Jew of Mister Jiu’s, and Quang Nguyen and Nate Norris of Zuni Cafe joined Andrew to talk to them about how working with Judy impacted their careers, and so many others, as well as the dining landscape across the country.
You can find this recording of his podcast on several audio streaming apps including the one in the link above.
- Wine included
- Ages 18+
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.