What You'll Learn
By the end of the class, you will:
- Master the classic French technique for a tender chicken braise
- Prepare the classic French pastry base, pâte à choux, and use it to make savory and sweet dishes
- Understand how to properly glaze root vegetables
About This Class
Imagine yourself wandering into that tiny corner bistro in Paris. Tables are packed, waiters are bustling, and chicken is simmering in the kitchen, no matter the time of year. Join us to master a classic French bistro menu you’ll want to replicate over and over at home.
We’ll put up a pot of red wine braised chicken for Coq au Vin and pair it with the silkiest mashed potatoes you’ve ever had. With tons of tips from Chef Scott, you’ll not only learn the techniques to recreate this menu but how to pull it all off like a pro.
Menu
Gougères au Fromage, Coq au Vin, Purée de Pommes de Terre (Silky Mashed Potatoes), Légumes Glacés (Glazed Carrots, Turnips, and Radishes) and Pôts de Crème
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
Scott Peabody
Until recently, Scott Peabody was the executive chef at Nomiku, a job whose responsibilities included recipe R&D and waxing philosophical about food and cooking. He began his career in food at the age of fifteen with his first job as a dishwasher turned prep cook, and went on to attend the Culinary Institute of America in Hyde Park. He cut his teeth in New York City, toiling in the kitchens of culinary giants like Jean-Georges Vongerichten and Thomas Keller, which also served as an initiation into the mysteries of sous vide cooking. After more than a decade working in restaurant kitchens, he’s charting unknown territory in the form of extramural cooking and food writing.
Patty Ponciano
After spending almost 20 years leading travelers all over the world and exploring delicious and exotic cuisines, Patty decided to pursue her passion for cooking. She enrolled and graduated from the Professional Culinary Program at San Francisco Cooking School. Patty trained at the highly rated Italian restaurant, Perbacco, in San Francisco where she learned first-hand the intricacies and complexities of food preparation, presentation, and service. Today, Patty works as a private chef, teaches cooking classes, and still makes time to travel.