Women on Food: Charlotte Druckman with Tanya Holland & Liz Prueitt + Book
$35 per person
Pursuing a career in food means constantly learning in order to build, grow, and evolve. Our Professional Development Series is designed to educate everyone from new entrants to seasoned industry professionals about the many aspects of being a professional in the culinary world. Led by experts in their field, these panels and interactive discussions will leave you with a fresh perspective, as well as many tips and tricks to use as a guide as you propel your own career forward.
About This Class
- Wine included
- 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.
Born and raised on the tiny island of Manhattan (i.e. The City) Charlotte Druckman is an author, journalist, food writer whose work has appeared in various publications, including the Washington Post, the Wall Street Journal, The New York Times, Food & Wine, Bon Appetit, EATER, Martha Stewart Living, Cherry Bombe, and ELLE. She is the author of Skirt Steak: Women Chefs on Standing the Heat & Staying in the Kitchen. Her first cookbook Stir, Sizzle, Bake was released in 2016. Before that, she co-authored chef Anita Lo’s cookbook, Cooking Without Borders.
Her unconventional anthology about Women & Food is released this October 2019 with ABRAMS.