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 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
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.