The doors open October 2012 at the San Francisco Cooking School, a new enterprise with an impressive roster of instructors. It promises a fresh, new approach to culinary training inspired by California cuisine and its progressive food values. And the school offers externships for graduates at a dozen local, top-rated restaurants.
The instructors include writers, chefs, cooks, and bakers. Viola Buitoni from Perugia, Umbria is a direct descendant of a family known as premier producers of pasta and chocolate. David Groff is a graduate of both the California Culinary Academy and Tante Marie’s Cooking School. Jodi Liano, Catheine Pantsios, and Kelly Whalen are also associated with Tante Marie’s, either as instructors or graduates. Samin Nosrat and Kathy Whalen worked at Chez Panisse while C. C. Sofronas worked at Palio d”Asti.
Among the fall line-up are classes in Pizzeria Pizza At Home; Regional Italian Series; Fall In Rome; and Macaroons Italian, French, & Coconut; as well as a book signing and demonstration by Matthew Accarrino of SPQR.
copyright © 2012 by N. A. Diaman, all rights reserved