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

In her new book, Women on Food, prolific food writer Charlotte Druckman features essays, questionnaires, interviews, and illustrations by more than 115 diverse female voices in the industry. This curated panel will spotlight some of those figures, along with women in the Bay Area food industry, and give them an opportunity to delve deeper into some of the issues raised by this timely and important work.  From learning from failure, finding mentors, career barriers, and major successes, Charlotte will lead a conversation with the incredible Tanya Holland (Chef/Owner – Brown Sugar Kitchen) and Liz Prueitt (Pastry Chef/Author/Owner-Tartine) about some of the most current issues facing women in the food world today.

Charlotte’s writing has appeared in acclaimed outlets such as the Washington Post, the Wall Street Journal, the New York Times, Food & Wine, and Bon Appetit, among others)

Please note: This ticket INCLUDES a book. Extra copies of the book will be available for purchase at the event via our friends at Omnivore Books. Additionally, Liz Prueitt will have copies of her newly published, revised edition of Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites for sale at the event.

 

Details

  • Wine included
  • Ages 18+

FAQ

What is the format of a typical cooking class?

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.

When should I arrive for my class?

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.

What do I need to bring with me to class?

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.

 

Do I need to eat before class?

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.

What should I wear to class?

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.

More FAQ

Cancellation Policy

Any cancellation up to two weeks prior to your class start date will be refunded 100%. Cancellations up to 5 days before your class start date will qualify for an online credit to be applied to another class. No refunds or credits will be issued for cancellations received less than 5 days before your class start date, however, you may always send a friend in your place if you’re unable to attend.
Please note: Cancellation requests made the day of class are not eligible for a refund or credit, no exceptions. 
View our full cancellation policy