New S.F. Culinary School Will Offer Classes for Non-Professionals Too

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 winter of 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 a chef-driven curriculum and required externship in top Bay Area restaurants.

Backed with a super star set of talented deans, advisors, and instructors from notable restaurants all over the city (seriously, the list is insane — and includes luminaries from State Bird Provisions, Absinthe, Delfina, Coi, Frances, 4505 Meats, and more), SFCS is on track to raise the bar and re-set the standard for cooking schools nationwide. It also offers a part-time program (two nights a week and on Saturdays) for aspiring culinary professionals who don't want to give up their day jobs just yet.

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