The Field Kitchen is a vagabond cooking school, finding different locations around the East Bay to teach classes for home cooks. Sometimes we take our mobile kitchen and students out to a local farm and hold our classes there.
We believe cooking meals for yourself and your family should be an enjoyable experience. We will teach you good knife skills and techniques that will speed up your cooking. We will develop your palate and your seasoning skills so that your food tastes really good. In our classes, we hope to give you confidence to try new things and to start to use recipes more as guides, enabling you to improvise according to what’s available and at its best at the store or market.
Our classes are fun and engaging. We welcome students of all levels and abilities. You will get to cook in a calm and supportive environment and to sit down to the table at the end of the class and share all the dishes we make in class. All our recipes are designed to be delicious and stress free.
Sasha and Frances met while teaching at Tante Marie’s Cooking School in San Francisco. We are enthusiastic and experienced teachers who love to share our passion for good food. We love shopping at Farmer’s markets and connecting with local farmers. We try to cook with the best quality ingredients that are in season.
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I ask students what types og cusines and food interests them I find out what particular techniques and skills they are looking to improve. I would work out which of my classes best suits their needs.
Trinity College Dublin, Ireland, Bachelor of Education (Home Economics),
Teacher’s Diploma in Home Economics, Department of Education, Ireland
Diploma in Health Education, Department of Education, Ireland
Certificate in Food Safety and Handling, California State Health Department
Wine and Spirits Education Trust, London – Intermediate and Advanced Certificates in Wines, Spirits and other Alcoholic Beverages.
Classes are $120 per person. This includes a set of recipes (printed and digital), a 3½ hour hands-on cooking class followed by a sit-down meal where students can share their experiences.
I started teaching Home Economics to Junior High and High school students in Ireland. I then moved to Berkeley and was the Head Chef at Lalime's restaurant for 10 years. I then had the opportunity to work at a winery for the summers in the south of France. I would spend my winters teaching in California at Sur La Table, Draegar's and Copia, combining my two loves - cooking and teaching.
I ahve worked with all types of students - children, teens and adults. I have worked with absolute beginners and with advanced students. I have taught Basic Cooking series to adults and also taught the Professional Culinary students at Tante Marie's Cooking School in San Francisco.
One of my favorite classes to teach is 'One Roast Chicken - 5 More Meals'. We cook the Perfect Roast Chicken and then we cook 5 more dishes using the leftovers to make delicious meals for later in the week. It is fun helping students to think of creative ways to cook dinner each evening.
I would ask how many students will be in the class. How much experience does the teacher have with the techniques she is teaching and how often she has taught that particular class or technique.
I would ask the teacher where they source their recipes and how many recipes will be covered in the class.
Think about what skills they want to work on and if the class will fulfill that need.
Do you want to have a hands-on experieince? If so will you be happy working with another student which can be fun and interesting or will you be cooking on their own.