Heat: Cooking with Chiles, Peppers and Spices

$165 per person

What You'll Learn

By the end of the class you will:

  • Know the different Scoville unit levels of fresh and dried peppers
  • Learn where to buy, how to store, and how to cook with dried pepper rubs and spicy marinades
  • Understand the basic fermentation process and leave with your own signature hot sauce

About This Class

There’s nothing like a little spice to cool off from San Francisco’s steamy (cough!) summer temperatures. Nearly every culture celebrates the heat of peppers and spices and we will attack many of their classic dishes. From Korea’s kochukaru, to India’s aromatic spice blends, from Scotch bonnets to habaneros, we will burn through the diverse cultures and their unique tastes. Fresh, roasted, dried, or smoky, we have them all.

What’s a Scoville unit and why do fresh peppers morph into a new pepper when dried? We’ll cover this, as well as how to prep and cook chiles, when to make easy substitutions, and most importantly, what to look for at our local markets.

Piles of peppers will be on hand for you to create DIY spreads, hot sauces, and pastes to take home for your own spicy pantry. This class is designed for you to bring home your own homemade hot sauces, pastes, and pickled peppers. We’ll also sample a few of these chiles in some of our favorite spicy dishes.


“Faux-racha” Hot Sauce, Deviled Eggs with Homemade Pickled Jalapeño, Spicy Pork Vindaloo, Korean Short Ribs, Jamaican Jerk Chicken, Saigon Beef, and Chocolate-Ancho Chile Cake


  • Wine included
  • Full meal served in class
  • Work in teams
  • Ages 18+


What is the format of a typical cooking class?

Virtual: The average duration of our virtual cooking classes is 1 1/2 hours. Attendees will be cooking simultaneously with the instructor using items from the ingredients list provided at the point of registration. The instructor will share Pro tips and techniques while answering questions from the audience via Chat. The class will conclude with a Q&A session for any remaining questions and attendees can enjoy the food they’ve cooked, or save it to eat later based on instructor’s direction.

Note that spots purchased for a virtual class can be enjoyed by you or anyone else in your kitchen. However, the link you will receive to log into the class is unique so if you want your friends in other locations to join you, they too will need to purchase a spot.

In-Person: The average duration of our in-person 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. 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.


When should I arrive for my class?

Virtual: Attendees should log onto the webinar provided about 5 minutes before the start time. Virtual classes start promptly on time.

Please note: You must complete an additional registration link to enter the class on the scheduled date. The link will be sent to you via email one day before class.

In-Person: Doors open 15 minutes before the class start time.

What do I need to bring with me to class?

Virtual: You will be given a list of ingredients and necessary equipment at the point of registration. We’ve made a conscious effort to include common ingredients and equipment that are accessible to everyone while offering suggestions for substitutions where they may apply.

In-Person: 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. 

Do I need to eat before class?

Virtual: You will be able to enjoy the fruits of your labor at the end of class but feel free to snack while you follow along or pour yourself a glass of wine.

In-Person: 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.

What should I wear to class?

Virtual: 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.

In-Person: Same as above. 

More FAQ

Cancellation Policy

Any cancellation up to two weeks prior to your class start date will be refunded 100%. Cancellations up to 5 days before your class start date will qualify for an online credit to be applied to another class. No refunds or credits will be issued for cancellations received less than 5 days before your class start date, however, you may always send a friend in your place if you’re unable to attend.
Please note: Cancellation requests made the day of class are not eligible for a refund or credit, no exceptions. 
View our full cancellation policy