$165 per person
What You'll Learn
By the end of this class, you will know:
- The difference between a flaky dough and a mealy dough
- How to perfectly roll your doughs and create decorative edges
- How to make mousse-filled pies while keeping the crust crisp and the filling creamy
About This Class
Master the art of pie making for the holidays! Using the flavors of the season, we’ll show you how to make the perfect, flaky tender crust and then fill it with custards, seasonal fruit, or toasted nuts and chocolate.
Along the way, you’ll learn plenty of tips and tricks to create pastry dough that is simple to put together, easy to roll, and of course, delicious to eat. You’ll learn how to crimp the edges, pre-bake a pastry shell, make a rustic slab pie, and balance the flavors of your filling so it really shines. By the end of class, you’ll be ready to make bakery-worthy pies throughout the holidays.
Bourbon Maple Chocolate Pecan, Salty Honey, Blushing Apple Crumble Slab, Pumpkin with White Chocolate Mousse, and Cranberry Curd Meringue Pie
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- 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.
Jessica Sullivan got her start cooking professionally with Paul Kliste at his Restaurante Fratelli in Portland, Oregon. After relocating to San Francisco in 2004, she worked as executive pastry chef at Nancy Oakes’ Boulevard Restaurant, and later at Prospect. In 2012, she accepted the position of executive pastry chef for Craig Stoll’s Delfina Restaurant Group. Today, she is a full-time Pastry Arts instructor at San Francisco Cooking School and serves on the board of non-profit Sprouts Cooking Club.
Christine came to San Francisco with the dream of pursing a career in pastry after her previous life in tech. Since graduating from the Professional Pastry program at SF Cooking School, she has worked at Nopa and Black Jet Baking Co., does professional recipe development and bakery consulting, and loves teaching cooking to kids and teens.
A Pastry program graduate, Robin Rodriguez is a seasoned professional with over 22 years of experience in bakeries, restaurants, and high-end catering. Teaching is a life-long passion for Robin and she is dedicated to sharing her skills with students so they can confidently pursue their own career paths.