$175 per person
What You'll Learn
By the end of the class you will:
- Leave with an understanding of the spices, seasonings and flavor profiles that complement wild salmon
- Know a variety of cooking methods for preparing any type of salmon
About This Class
Fresh or frozen? Farmed or wild? King, Atlantic, Coho, or Chinook? Does salmon really have a season? What does anadromous mean and where does Steelhead fit into all this? We will clear up the confusion as we prepare raw, smoked, slow roasted, and crispy pan-seared dishes featuring our favorite West Coast fish. In small groups, you will prepare each dish and decide for yourself if King is King.
We are all trying to eat better, and our pink-fleshed friends are rich in protein and omega-3s, so let’s ditch the chicken and beef and learn to cook more healthy salmon at home!
You will prepare fresh, wild salmon using a variety of cooking methods and techniques incorporating seasonal ingredients hand-picked from the produce market.
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
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.
After graduating from both the California Culinary Academy and Tante Marie’s Cooking School, David spent time teaching cooking classes and working as a line cook at Zuni Cafe and Gioia in San Francisco. He has worked as a personal chef and volunteered with the Bay Area’s largest fish supplier before joining SFCS as Lead Recreational Cooking Instructor. David believes cooking is about bringing people together to have a good (and delicious) time.