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. Lead 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
Join acclaimed podcast host, Andrew Friedman, as he records an episode of his show, “Andrew Talks to Chefs”, as part of the Food Media Lab.
Andrew’s first interview will be with 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 will talk about her life and career, kick around current hot-button industry issues, and go wherever the conversation takes them.
Next, Andrew has assembled a panel of chefs who will pay tribute to the legacy of Zuni Cafe’s Judy Rodgers. Joining him will be John Clark and Gayle Pirie of Foreign Cinema, Brandon Jew of Mister Jiu’s, and Quang Nguyen and Nate Norris of Zuni Cafe. Andrew will talk to them about how working with Judy impacted their careers, and so many others, as well as the dining landscape across the country.
Andrew is a masterful interviewer who knows how to draw the very best stories out of chefs. Whether you work in the industry or just love all things food and chef-related, you will not want to miss this event.
Wine and beer will be provided by our generous friends at Ernest Vineyards and Fort Point Brewing Company.
- Wine included
- Ages 18+
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.
Andy Ricker worked in restaurants, factories, shops, and construction sites all over the world before opening his first restaurant, Pok Pok, in Portland, OR in 2005. He is also the founder of Som beverage company, and a two time James Beard Award winner. Ricker splits his time between Chaing Mai and Portland. Along with JJ Goode, Ricker is also the author of Pok Pok: Food and Stories from the Streets, Homes and Roadside Restaurants of Thailand and Pok Pok The Drinking Food of Thailand: A Cookbook.n.