Essential Skills: Breaking Down a Chicken
$125 per person
Our Essential Skills classes are intensive, 90-minute sessions that focus on mastering one key kitchen skill. We believe repetition with lots of hands-on practice is the best way to learn something new, so roll up your sleeves and come prepared.
What You'll Learn
By the end of the class you will:
- Break down a whole chicken, with lots of practice
About This Class
If you’ve ever stared down at a whole chicken, raw or cooked, and found yourself stumped as to where to even begin to cut it up, we want to change that. Being able to break down a chicken into legs, thighs and breasts will save you money and, frankly, it’s something every cook worth their salt should know how to do.
You’ll choose three whole chickens when you walk in the door and gather around our kitchen island with your chef instructor front and center. He will, slowly and methodically, walk you through every step of making sure you know how to break it down, and then you’ll do it all again, and again! Third time is a charm – you’ll have it down pat by the end.
Class finishes with you wrapping your chicken pieces to take home, and leaving with a few recipes to put them to good use. We’ll even encourage you to take the extra pieces home for homemade chicken stock.
- Wine not included
- No meal provided
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.
Anthony Strong is the former chef of the Delfina Restaurant Group in San Francisco. Anthony cut his teeth on French technique, working as the sous chef at Vincent, a contemporary French restaurant in Minneapolis, and from there at NYC’s world-renowned Le Bernardin. In 2005 Anthony moved to San Francisco for fresher ingredients as well as a fresh perspective on cooking and landed at Delfina working with James Beard-winning chef Craig Stoll who has since taught him to be humbled by the simple things, from the art of pizza dough to an appreciation of housemade ricotta.