$165 per person
What You'll Learn
By the end of the class, you will:
- Understand why the shape, color, and size of serving ware is important when plating food
- Know how to keep food looking fresh and vibrant on the plate
About This Class
When we eat, we taste with all 5 senses – studies have proven that when food looks better it tastes better! Regardless of your skill level in the kitchen, having what it takes to plate dishes like a pro can take your cooking to new heights.
Christine Gallary, an editor and food stylist for The Kitchn, will show you the tricks of the trade for creating beautiful food. From individually plated meals to party platters, you will learn the knife techniques, tips, and fundamentals for creating jaw-dropping dishes. After an introduction to plating principles, you’ll work to plate three separate courses. We’ve ensured that each course is very different, which will allow you to try your hand at a variety of different plating options.
We’ll take care of the cooking so you can spend your time playing with your food. Come master the art of beautiful plating.
NOTE: Pork is the main protein prepared in this class. Please notify us if you have a dietary restriction you’ll need us to accommodate.
- Wine included
- Light meal served in class
- 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 Le Cordon Bleu in Paris, France, Christine moved to Boston to test recipes at Cook’s Illustrated / America’s Test Kitchen, to teach children how to cook, and to work for Chef Barbara Lynch at her newly opened demonstration kitchen, Stir. Upon a return to California, Christine became a food editor in the test kitchen at CHOW.com. She is now the food editor at The Kitchn and loves the process of cooking as much as she enjoys eating the finished product.