What You'll Learn
By the end of this class, you will:
- Learn how to properly plan for the week of meals ahead
- Get tips on how to reduce food waste and save on money
- Be able to prepare and cook food for a week’s worth of meals
About This Class
In this class, you will learn how to plan and prepare a week’s worth of meals without spending a ton of time in the kitchen every night. We will discuss in detail how to assemble time-saving grocery and prep lists, and how to easily substitute ingredients from our base recipes.
Get tips for stocking your fridge like a pro and working with ingredients already in your home. We will talk multi-tasking, and make-ahead so that you can think, and work, like a chef by the time this class is done.
Your weeknight meals should be fun and quick to enjoy your friends and family and not stuck behind the stove for hours every night. Work smarter in the kitchen and unbind yourself from recipes!
Menu
Curry with Potatoes, Carrots, and Coconut Rice, Roasted Chicken Breast with Sauteed Greens and Roasted Vegetables, Thai style meatballs with Quinoa and Broccoli, Summer Rolls with Carrot Ginger Dipping Sauce, and Roasted Salmon Salad with Tahini Dressing
Details
- Wine included
- Full meal served in class
- Work in teams
- 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
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Justin Fertitta
Justin began working in kitchens at age 15 and went on to graduate from the CIA in 2004. He honed his craft in New York restaurants for over a decade, working in many renowned kitchens including Aquavit, The Waldorf Astoria, Five Leaves and Desnuda. He has traveled extensively throughout Southeast Asia, where he draws much of his culinary inspiration. Before relocating to the Bay Area, Justin developed and led a Chef-in-Training program that created culinary opportunities for disadvantaged individuals. He now splits his time as a private chef and a freelance culinary instructor.