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.
Details
- Wine included
- Light meal served in class
- Ages 18+
FAQ
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Cancellation Policy
Christine Gallary
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.