What You'll Learn
By the end of the class, you will:
- Know the basic ingredients of the Thai pantry, both produce and dry goods
- Be able to make your own homemade curry paste
- Know how to season food “Thai-style”, using fish sauce, chiles, and lime juice
About This Class
Hot, Sour, Salty, Sweet…Thai dishes are balanced with these flavors, no matter what the region of the country. In this class, we’ll walk through this approach to cooking the native foods of Thailand. You will learn some of the key recipes of the cuisine using homemade curry pastes, spicy chilies, lime juice, fish sauce, coconut milk, and palm sugar. Once your Thai pantry is stocked at home, you might be surprised how simple it is to make a homemade menu of your favorites right in your own kitchen.
Menu
From scratch Yellow and Green Curry Pastes; Yellow Curry with Chicken and Potatoes (Gang Garee Gai); Green Curry Prawns (Ghang Keow Wan Goong); Thai Beef Salad (Yum Nuer); Pumpkin and Tofu Red Curry; Green Papaya Salad (Som Tom); Eggplant with Shallots and Thai Herbs; and of course, the classic Tom Kha Gai – Lemongrass Coconut Milk Soup with Chicken. (NOTE: This class is not appropriate for vegetarians)
Details
- Wine included
- Full meal served in class
- Work in teams
- Suitable for gluten-free
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
Kirsten Goldberg
Growing up in the Bay Area, Kirsten was exposed to an extraordinary array of foods. This early exposure instilled in her a great curiosity and passion for regional cuisines. At 18 years old, Kirsten studied cooking under the tutelage of Catherine Pantsios before working in restaurants such as Mario Batali’s famous Babbo in New York’s West Village and Nancy Oaks’ Boulevard in San Francisco. Kirsten has worked in restaurant kitchens in Europe and traveled extensively in South East Asia, where she took cooking courses and hung out in the food markets of every city she visited. Kirsten is currently the chef-instructor of the Professional Culinary Program at San Francisco Cooking School.
Kirsten Goldberg
Growing up in the Bay Area, Kirsten was exposed to an extraordinary array of foods. This early exposure instilled in her a great curiosity and passion for regional cuisines. At 18 years old, Kirsten studied cooking under the tutelage of Catherine Pantsios before working in restaurants such as Mario Batali’s famous Babbo in New York’s West Village and Nancy Oaks’ Boulevard in San Francisco. Kirsten has worked in restaurant kitchens in Europe and traveled extensively in South East Asia, where she took cooking courses and hung out in the food markets of every city she visited. Kirsten is currently the chef-instructor of the Professional Culinary Program at San Francisco Cooking School.