August 8, 2013
8pm - 10pm
690 Van Ness Avenue
San Francisco, CA 94102
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Taste Talks Series
Only 1 Spot Left in This Class!
Join us at San Francisco Cooking School as we tackle the subject of pasty chefs stepping out from behind their savory counterparts. San Francisco has blazed the trail for some of the country’s best pastry chefs and we’re asking “why?” Is it the entrepreneurial opportunities, the access to stellar ingredients, the training available to them, or the general feeling of community?
The evening begins with an open coffee and dessert bar at 8pm featuring chocolates by Feve Artisan Chocolatier and pies by Pietisserie to be followed by a lively panel discussion at 8:45pm that includes some of the city’s sweetest talent:
Lincoln Carson (Executive Pastry Chef, The Mina Group)
Bill Corbett (Executive Pastry Chef, The Absinthe Group)
Belinda Leong (Chef/Owner, b.patisserie)
Nicole Plue (Director of Pastry Arts, San Francisco Cooking School)
Michelle Polzine (Chef/Owner, 20th Century Cafe)
Matt Tinder (Executive Pastry Chef, Coi Restaurant)
William Werner (Chef/Owner, Craftsman and Wolves).
We’ll hand the microphone to John Birdsall, to moderate and ask questions such as:
- NYC pastry chefs like to say SF chefs hide behind their access to great ingredients. Is this true?
- What does it take to level the playing field with savory chefs?
- With so many pastry chefs going out on their own, what keeps some in a more traditional restaurant role?
Come prepared with your own questions too.
We hope you can join us for the discussion and a few tastes as well.
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