What You'll Learn
By the end of the class, you will:
- Be able to cut your vegetables in a consistent shape and form
- Know how to slice, dice, mince, and julienne vegetables
- Understand how to properly handle and safely use your knife
About This Class
Getting proficient with a knife takes lots of practice and our Knife Skills class will give you just that. We will guide you through a series of lessons as you learn a variety of different knife cuts. This class is not centered on preparing a meal but rather providing you with lots of repetition to get you cutting, slicing, and chopping comfortably. Using vegetables as your guide, you will learn the proper, and safest, ways to use, store, and hone your knives.
While no meal is prepared in class, we’ll send you home with plenty of veggies and the SFCS recipe for Minestrone Soup so you can put them to good use.
Details
- Wine not included
- No meal provided
- Ages 18+
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
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Dario Albiar-Carmona
Dario grew up in a large food-centric family where it was often all-hands on deck in the kitchen. While completing his Bachelors Degree at St. Mary’s College, Dario grew tired of the cafeteria’s monotonous meal plan and decided to get better acquainted with his kitchen and the local grocery store. What started as a meal for 1 quickly became a meal for 6 as several of his friends decided to invest in the new Dario meal plan.
Having spent the last 9 years facilitating professional and leadership development for various organizations, Dario decided it was time to combine his passion for teaching with his love of food and cooking. He went on to complete the part-time Professional Culinary Program at San Francisco Cooking School under Chef Kirsten Goldberg and work the line at The Village Pub in Woodside, CA. If he’s not at home cooking, you can find Dario immersed in his expanding cookbook collection, tending to his vegetable garden, or in the line-up waiting for the next wave.
Bettyann Chun
After a successful career in market research for such companies as LVMH and Clorox, Bettyann decided to ditch the corporate ladder and pursue something she loved: Food. She successfully completed the Part-Time Professional Culinary Program at San Francisco Cooking School and has worked as a line cook at both Firefly and Spruce restaurants. Bettyann also consults in culinary research & development doing menu analysis, copy writing, food styling, and recipe testing for food delivery companies, recipe websites, and food consulting firms.
David Groff
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.
Emily McFarren
Omar Kurd
Omar is a bay area native & graduate of the San Francisco Cooking School professional culinary program. He has spent time cooking at Locanda Osteria, as well as privately for food styling photo shoots. Outside of the kitchen, Omar is a Certified Strength & Conditioning Specialist (CSCS), working as a personal trainer and nutrition consultant.
He enjoys living an active lifestyle and sharing his passions for food & sport.