VIP: Chefs, Drugs and Rock & Roll: A Conversation + Book Signing with Andrew Friedman
per person
Instructor
When it comes to enjoying food, cooking and eating are just the beginning. Our Special Events expose you to the legends, thought-leaders, and other culinary talents whose work will help you foster a deeper appreciation for food and food culture.
About This Class
San Francisco Cooking School invites you to join us for a conversation about the evolution of the chef and the Bay Area’s critical part in that movement. Author Andrew Friedman will join legendary chefs and writers to bring to life stories documented in Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misfits, and Wanderers Created a New American Profession, reminding all of us why we’re so lucky to be eating and cooking around San Francisco.
Moderated by NOPA’s Laurence Jossel, the group will talk about how the professional chef has evolved from coast to coast in the U.S. over the years. This group will have some serious stories to tell. If you’re a food enthusiast in the Bay Area, this is a group you should know – don’t miss it.
The conversation will be followed by a Q&A, book signing, and reception. Wine will be served and books can be pre-purchased with your ticket, below, with a few copies for sale at the event.
Panelists include:
Details
- Wine included
- 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.