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Family Pizza Party: Tue, Dec 27; 11am-2pm; Chef Gaby (Shattuck Ave)
Berkeley- California- United States
3 Hours
18 Persons
English
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Brief

In this hands-on cooking class, we'll demystify the art of making perfect pizza crusts and fantastic topping combinations that will wow even the most discerning of connoisseurs. Kids, teens and adults are all welcome!

Tour Detail

There's nothing quite like the flavor and texture of well-made, fresh pizza. Whether thick crust or thin, vegetarian or meat lovers, eating the perfect pie can be a life-changing experience. Recreating restaurant quality at home has eluded many a cook. There is a bit of art and science to making, rolling out, and cooking these icons of American cuisine the right way, without fuss, every time. In this extravaganza of hands-on cooking fun, we'll demystify the art of making perfect pizza crusts and fantastic topping combinations that will wow even the most discerning of connoisseurs.

Children 8-12 are welcome to attend the class with a parent. 

Chef's Bio:

I grew up in the Auvergne region of France with my twin sisters, being fed by my mom's cooking. She always bought products from the farmer's market, meat from the butcher... At six years old for Christmas, I got my first cook book, so much excitement in the kitchen from now on... I cooked a lot with my mom, making jams, preserves, savory dishes and cakes. Most of those Sundays, my dad and I were baking loaves of bread for the week, walnut bread, olive-parma ham bread, etc.

 When I was 12, I helped in a bakery learning tricks and all the techniques to make croissant, puff pastry, and others. At 16, I went to culinary school, graduated with honors 3 years later, and pursued a master in culinary arts in apprentice ship. I worked at La Tour d'Argent, 3 Michelin stars, in Paris, graduated again and then worked in one of the Alain Ducasse restaurants, 2 Michelin stars. I arrived 5 years ago in San Francisco, for a sous chef position at Bistro Clovis, became Executive Chef the year after, then decided to move to Supperclub, where I was the Executive Chef for two years.

I now teach cooking classes, private chef, and cater for different occasions. I can entertain the crowd, as well as teaching and producing amazingly sexy results on the plate as well as the pallet... I love to share my knowledge with people, chef or not, because eating is a beautiful thing, and cooking is magic, like the yolk of an egg + mustard + oil = mayonnaise. I can also be behind the scenes all night, producing food with even more care and presentation, making sure that it goes out from my kitchen as close to perfect as possible.


What to wear/bring to class: Please wear close-toed shoes to all classes. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class.


Class format: Each class begins with a lecture from the chefs on the theme and recipes for the class. After this introduction, students break up into smaller groups and begin cooking a recipe. Students will primarily work on this recipe for the hands-on portion of the class, while checking in and learning key points of the other recipes along the way. Students start the class with a prepared snack, and eat throughout the class as different dishes are completed. The main courses are often timed to be eaten together. They are welcome to eat as much as they’d like in class, but unfortunately our zoning permit does not allow students to take food home.

Wine and other Alcoholic Beverages: We whole-heartedly invite class participants (who are 21 and older) to bring any beverages they would like to enjoy during their stay at Kitchen on Fire for personal consumption. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class. Our friends at Vintage Berkeley wine shop on Vine Street will extend a 10% discount on any bottles you purchase for your class at Kitchen on Fire - just bring in this letter.

Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (classes@kitchenonfire.com).

Happy cooking,

Kitchen on Fire

Price Detail
Cancellation Policy

You will get

100% refund if cancel 7 days before tour starts.

80% refund if cancel within 6 days before tour starts.

50% refund if cancel within 5 days before tour starts.

NO refund if cancel within 3 days before tour starts.

You will be refunded for all costs EXCEPT Processing Fees.

Guests can get full refunds at any time of cancellation prior to the actual date of the tour if that cancellation is due to a Force Major reason. Force Major reasons include but are not limited to war, civil insurrection, strikes, volcanoes, extreme weather, earthquake, and natural disasters.

Tour Guide
Contact
;
Family Pizza Party: Tue, Dec 27; 11am-2pm; Chef Gaby (Shattuck Ave)
Berkeley, California, United States
3 Hours
18 Persons
English
{{ goConfig.showPrice(currency + lowestPrice, lang)}}
Brief

In this hands-on cooking class, we'll demystify the art of making perfect pizza crusts and fantastic topping combinations that will wow even the most discerning of connoisseurs. Kids, teens and adults are all welcome!

Tour Detail

There's nothing quite like the flavor and texture of well-made, fresh pizza. Whether thick crust or thin, vegetarian or meat lovers, eating the perfect pie can be a life-changing experience. Recreating restaurant quality at home has eluded many a cook. There is a bit of art and science to making, rolling out, and cooking these icons of American cuisine the right way, without fuss, every time. In this extravaganza of hands-on cooking fun, we'll demystify the art of making perfect pizza crusts and fantastic topping combinations that will wow even the most discerning of connoisseurs.

Children 8-12 are welcome to attend the class with a parent. 

Chef's Bio:

I grew up in the Auvergne region of France with my twin sisters, being fed by my mom's cooking. She always bought products from the farmer's market, meat from the butcher... At six years old for Christmas, I got my first cook book, so much excitement in the kitchen from now on... I cooked a lot with my mom, making jams, preserves, savory dishes and cakes. Most of those Sundays, my dad and I were baking loaves of bread for the week, walnut bread, olive-parma ham bread, etc.

 When I was 12, I helped in a bakery learning tricks and all the techniques to make croissant, puff pastry, and others. At 16, I went to culinary school, graduated with honors 3 years later, and pursued a master in culinary arts in apprentice ship. I worked at La Tour d'Argent, 3 Michelin stars, in Paris, graduated again and then worked in one of the Alain Ducasse restaurants, 2 Michelin stars. I arrived 5 years ago in San Francisco, for a sous chef position at Bistro Clovis, became Executive Chef the year after, then decided to move to Supperclub, where I was the Executive Chef for two years.

I now teach cooking classes, private chef, and cater for different occasions. I can entertain the crowd, as well as teaching and producing amazingly sexy results on the plate as well as the pallet... I love to share my knowledge with people, chef or not, because eating is a beautiful thing, and cooking is magic, like the yolk of an egg + mustard + oil = mayonnaise. I can also be behind the scenes all night, producing food with even more care and presentation, making sure that it goes out from my kitchen as close to perfect as possible.


What to wear/bring to class: Please wear close-toed shoes to all classes. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class.


Class format: Each class begins with a lecture from the chefs on the theme and recipes for the class. After this introduction, students break up into smaller groups and begin cooking a recipe. Students will primarily work on this recipe for the hands-on portion of the class, while checking in and learning key points of the other recipes along the way. Students start the class with a prepared snack, and eat throughout the class as different dishes are completed. The main courses are often timed to be eaten together. They are welcome to eat as much as they’d like in class, but unfortunately our zoning permit does not allow students to take food home.

Wine and other Alcoholic Beverages: We whole-heartedly invite class participants (who are 21 and older) to bring any beverages they would like to enjoy during their stay at Kitchen on Fire for personal consumption. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class. Our friends at Vintage Berkeley wine shop on Vine Street will extend a 10% discount on any bottles you purchase for your class at Kitchen on Fire - just bring in this letter.

Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (classes@kitchenonfire.com).

Happy cooking,

Kitchen on Fire

+More
Cancellation Policy

100% refund if cancel 7 days before tour starts.

80% refund if cancel within 6 days before tour starts.

50% refund if cancel within 5 days before tour starts.

NO refund if cancel within 3 days before tour starts.

You will be refunded for all costs EXCEPT Processing Fees.

Guests can get full refunds at any time of cancellation prior to the actual date of the tour if that cancellation is due to a Force Major reason. Force Major reasons include but are not limited to war, civil insurrection, strikes, volcanoes, extreme weather, earthquake, and natural disasters.

Start Date:

*Final price, no additional charge by Gopackup

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