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+
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.
After graduating from both the California Culinary Academy and Tante Marie’s Cooking School, David spent time teaching cooking classes and working as a line cook at Zuni Cafe and Gioia in San Francisco. He has worked as a personal chef and volunteered with the Bay Area’s largest fish supplier before joining SFCS as Lead Recreational Cooking Instructor. David instructs virtual and in person classes from his company, Mealticketsf.