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
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
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.