San Francisco, CA 44 Pasta Making Classes near you
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San Francisco Pasta Making Classes
Qualia Cooking
3 Reviews
Qualia Cooking is about engaging all your senses with food. I teach you how to taste, touch, smell and even listen to ingredients as we transform them from separate parts to a finished, delicious dish.
Chef Joe's Culinary Salon
1 Review
Chef Joe's Culinary Salon offers a wide variety of creative hands on cooking classes held in a fun and welcoming environment. Even if you are a novice and have trouble boiling water or an advanced foodie honing your skills, the culinary salon is approachable and stimulating to all levels! Classes are available for individual sign ups as well as private group bookings. In addition all of the recipes are written by Chef Joe and are yours to use in class and to take home. For more information please go to the web site and check out our current schedule. Archived classes are available for private group bookings.
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Amuse Bouche Adventures
1 Review
I am interested in the clients goals and help them reach them. We will focus on real kitchen techniques they will use everyday.
Kitchen On Fire
Founded in 2005, Kitchen on Fire is located in Berkeley’s Epicurious Garden, an expansion and continuation of the gourmet cuisine legacy started by Alice Waters at Chez Panisse more than 30 years ago.
Our mission is to help you integrate into your life food that is good and good for you. When we succeed, you are better equipped to gift yourself good food and health for the rest of your life.
The Field Kitchen
Frances teaches at two cooking schools in the Bay Area - Civic Kitchen in San Francisco and Silverado Cooking School in Napa.
I believe cooking meals for yourself and your family should be an enjoyable experience. I will teach you good knife skills and techniques that will speed up your cooking. My classes will develop your palate and your seasoning skills so that your food tastes really good. In my classes, I 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.
My classes are fun and engaging. I
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Tutti Benvenuti
My story is not like others. I didn't learn to cook at my mother's knee. In fact, she never wanted me in the kitchen because I was in the way. Good food was always important in our house, and was always a topic of discussion (my father is Italian), but it wasn't until I moved out of the house and realized that I didn't know how to feed myself, and missed my mother's food, that I took an interest in cooking. I began cooking, and learning from my television teachers, Jacques Pepin and Julia Child. I found a passion for making good food for my friends, and developed a following. The biggest compliment I got was when my Italian friend who lived d
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WildEats Enterprises
40 plus years of fine dinning experience, combined with 30 years focusing on the development/education of hunters and fishermen creating haute cuisine from their hard earned harvests.
Hyde Park NY CIA grad
23 year private camp chef - Bohemian Grove
13 restaurant opening - NY, LA, San Francisco, Florida and Hong Kong
Magazine columnist., Bugle Magazine (RMEF), MDF, Petersens Hunting, Sports Afield, Outdoor News Cooking Wild
guest chef - TVs Sporting Chef, founding owner of WildEats Enterprises Inc., producers of artisan Dry Rubs, Seasonings, marinades.
National Convention Seminar Speaker
Eductator/Cooking Instructor - Hillsborough Community Ce
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Personal/Private Chef/Instructor
I am a restaurant owner and have cooked professionally as a chef in over 500 private residences in many different capacities in many states and countries. I have personally cooked for three U.S. Presidents in private homes as well as countless other dignitaries. I am now a non-managing owner of a multi-million dollar 15,000 square foot restaurant in Petaluma, CA. I love all type of food I specialize in specializing. I embrace and am truly facinated by all types of cuisines and dietary restrictions.
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CookWithJames
Book us for your next event - a private dinner or a cooking class lunch or dinner party. We feature Italian and Spanish inspired dishes of the highest quality, and use locally grown and artisan ingredients.
Do you love dinner parties with people who are really knowledgeable and passionate about food? Are you friends with any world renowned chefs? James creates that same experience for you in his private kitchen. From wild game feasts and 9 course extravaganzas to simple pastas and salads, James walks his guests through a home cooked meal like no other. His dinner parties are legendary and like all the best parties everyone congregates in the
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Food It Forward
We offer hands-on classes in delectable plant based foods. Any dish can be made cruelty-free, super nutritious and free from any animal products. We specialize in re-making your favorite comfort foods, only better! Anything from “beef” stew to biscuits and gravy, carne asada tacos to potstickers, get ready to learn and enjoy amazing plant based dishes that are great for your body, the planet and your conscience.
We are truly passionate about giving people the skills in the kitchen to activate true health and healing while living a non-violent life.
Find us on Facebook or on the web at www.foodit4ward.com
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Eric Lundy Food
I love being able to provide home cooks with a solid foundation of skills for everyday cooking and baking. Building confidence, equipping students with techniques, and abundant inspiration in the kitchen that encourage becoming more intuitive and efficient cooks.
I have been in the culinary industry for over 20 years and teaching cooking classes for several years, most recently as a culinary instructor at San Francisco Cooking School.
https://www.ericlundyfood.com/
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Papapas Catering
Food has had a giant influence in my life since I can remember. From restaurants to catering and even bake sales; I have enjoyed every moment of it. The kitchen is my true home.
I was born and raised in Lima, Peru, and nothing was more important than making dinner with my family. Enjoying a meal together is the catalyst that keeps our bond so strong, and we take our cooking very seriously.
I have worked very hard to maintain a sustainable kitchen. I focus on buying local and using plant based ingredients, while also limiting waste.
At Farmer & The Fig, we pride ourselves on seasonal produce and our creativity to constantly push the bounda
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