SF Cooking School
@SFCooking
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San Francisco Cooking School closed it’s kitchens in the fall of 2022.
San Francisco
Joined August 2011
I am feeling so honored and grateful to have the opportunity to share my knowledge and passion for #culinarymedicine in four events this week, all FREE! I hope you'll join me at one or more! Details below. #SpiceboxxKitchen @hachetteUS @Trident_Media
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Hey #pastry twitter...who needs to learn more about lamination? Maybe a cook on your team, another curious cook you know, or even you! Called 'the most collaborative class I've ever taken' our next online pro lamination class starts 2/27. https://t.co/2vDAsmBrzJ
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What happens when an exceptional writer tells the story of an exceptional chef? ⬇️
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If you’re still celebrating the 4th today, try my Miso-Glazed Maitake Mushroom Burger over @epicurious 🍄🍔 #veggieburger
#spiceboxkitchen @HachetteUS @HachetteBooks @Trident_Media
https://t.co/vMKPaDgoAk
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"I owe it to the legacy of all those cooks and servers and bussers and bartenders and diners to continue. I owe the neighborhood, to show—that after everything... we’re still alive." This convo made me cry. And laugh. Thanks @TanayWarerkar @ssdai! 🍗🍔 https://t.co/CxnnjyvCEI
sfchronicle.com
Writer Rachel Levin, a longtime Nopa customer, chats with chef and owner Laurence Jossel...
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Can't wait to dive into this one! #sfcookingalumni
I really enjoyed this conversation about a more diverse definition of healthy eating with @hooleil and @JustMrPhillips on @ExtraSpicy @SFChronicleFood — please take a listen! #spiceboxkitchen @HachetteUS
#culinarymedicine
#foodasmedicine
https://t.co/FKXoOAaYsq
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Congrats to this superstar #sfcookingalumni on her #pubday today. Check out #SpiceboxKitchen, you'll be so glad you did.
Can’t believe tomorrow my “book baby” arrives in the world! If you haven’t yet registered there’s still time to attend my virtual event with @bryantterry at @booklarder tomorrow at 5 PM PT and purchase a *signed* copy of #SpiceboxKitchen. Here I am signing bookplates! Link in bio
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@DrRupaMarya @abc7kristensze Support independent bookshops! Locally @omnivorebooks will have signed copies
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Did you know we offer virtual open houses every Wednesday morning? We'd love to tell you more about what makes our school so unique. Taking applications now for our intimate, hands-on, & in-person (!) Culinary Arts & Pastry Arts programs. https://t.co/iwLZ50TBRz
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This is fantastic, Chef - thank you!
I’m thrilled to be able to offer the Zimmern Second Chances Scholarship again this year through the @beardfoundation robust scholarship program. The foundation is devoted to celebrating and preserving America’s diverse culinary heritage. My $10,000 schol… https://t.co/w2EPrZVwZn
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Applications for @beardfoundation’s 2021 scholarships are now open! Check out their full list of offerings of cash awards, tuition waivers, and work/study grants and apply today at https://t.co/Am7g0I7tCV
#openforgood
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On February 18 at our next #KitchenTable we'll be in conversation with Harold McGee and @fuchsiadunlop talking about the world of #smells There are only a few seats left. Info and booking here: https://t.co/X9ndNk5CKA
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YES. YES. YES! Keep at it
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Hey #sfcookingalumni - check this one out!
The SFA commissions great writing + fosters emerging and mid-career writers whose work explores food and foodways. Applications for SFA's nonfiction writing workshop, happening via Zoom February 25-28, are now open through Friday, January 15. Apply at: https://t.co/WWR1dZLUz4
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SO excited to feature @spiceboxtravels' wonderful rumination and how-to on experiencing local wet markets as a great way to get to know a new-to-you culture:
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"All chefs who now describe their food as “new American” owe something to Beard" @John_Birdsall on James Beard. Don't miss this piece by @juliamoskin and check your local bookstore for John's book, one of 2020's very best.
nytimes.com
A new biography traces the influence he wielded as a writer and the pain he endured for his sexuality in an unwelcoming world.
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One of the quickest and most satisfying soups you'll make this season. Great with winter squash, broccoli, potato, carrots...just use the method and go from there.
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