It's been six weeks since the folks responsible for the San Francisco Cooking School announced their plans to launch a modern and contemporary culinary program this fall, right here in the city. They have been accepting applications for culinary and pastry courses to begin in January 2013, with promises of an updated and more user-friendly curriculum, doing away with the antiquated, toque-wearing and sprig-of-parsley-garnishing lessons of yesteryear in favor of chef-driven courses and a required externship in a top Bay Area restaurant.
Backed with a superstar set of talented deans, advisers, and instructors from notable restaurants all over the city (the list includes luminaries from State Bird Provisions, Absinthe, Delfina, Coi, Frances, 4505 Meats, and more), SFCS is on track to raise the bar and reset the standard for cooking schools nationwide. It also offers a part-time program with classes two nights a week and on Saturdays, geared toward aspiring culinary professionals who don't want to give up their day jobs just yet.
SFCS will also host a variety of cooking classes this fall for home cooks and others without professional aspirations, along with food events and book signings. Learn everything you need to know about macaroons in a five-hour class with Tartine's Laurie Ellen Pelicano, master the basics of cooking in a three-part series with SFCS co-founder and longtime instructor Jodi Liano, or attend a class on pizza-making with special guest Brandon Wells of Pizzeria Delfina. Whatever foodie feat you want to master, you may now be able to do it in the heart of our Bay Area culinary community.