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.
Menu
Bourbon Maple Chocolate Pecan, Salty Honey, Blushing Apple Crumble Slab, Pumpkin with White Chocolate Mousse, and Cranberry Curd Meringue Pie
Details
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
FAQ
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.
Cancellation Policy
Jessica Sullivan
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 Simard
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.
Robin Rodriguez
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.