Ms. Butterbeans' is an after school program and cooking school for kids ages 7-17 in Marin County, California. The school is focused on important life skills such as gardening, cooking and social skills. We also offer private classes & parties and open classes at Whole Foods Markets in Napa and Sacramento.
At In The Kitchen (ITK) Culinary, down-to-earth restaurant chefs introduce cooks of all ages and skill levels to new techniques and cuisine. They offer a wide variety of classes, teaching everything from gourmet sauce making to cupcake decorating to knife skills. Chef Scott Davis, whom youngsters affectionately call The Culinary Dude, has degrees in both culinary arts and early-childhood education, and he created the kids' cooking program for Whole Foods. He teaches kids aged 4–14 how to follow recipes, safely cut and peel vegetables, or roll and bake patty-cakes.
Students learn how to create meals in an elegant kitchen with a flat-panel TV with surround sound, a subzero fridge and freezer, two six-burner Wolf cooktops, and two Wolf double ovens. Clients can rent out this space for private parties or private cooking classes.
When pursuing a culinary degree at Le Cordon Bleu in Paris isn't going to fit into your schedule, there's Sour Flour, a school dedicated solely to the preparation of one of San Francisco's most iconic foods: sourdough. Held in the Mission at La Victoria Bakery, its workshops draw aspiring home bakers fascinated by the serendipitous product of the Bay Area's ambient yeasts. Of course, Sour Flour breads also pop up in baskets at dozens of S.F. restaurants, and can be bought at most markets. But there's nothing more fulfilling than learning to bake your own delicious flatbread, then taking a starter home as a nucleus for loaves of chewy sourdough and excellent pizzas, indefinitely.
Relish Culinary Adventures offers experiences that highlight Sonoma County's finest farms and ranches, bakeries, cheese makers, and other artisan goods. Though Relish Culinary Center in Healdsburg serves as headquarters for public and private events, a wide range of tours and hands-on cooking experiences take place offsite at a variety of local epicurean destinations. Focusing on seasonal, locally grown, and locally produced ingredients, the program's events match locations with skilled chefs to create cheese or craft elaborate meals.
From season to season, dedicated foodie and owner Donna del Rey works with chefs to alter the menus that fuel Relish Culinary Adventures' expeditions and classes. Special guests vary, including chefs Louis Maldonado of Top Chef and Spoonbar; Todd Knoll of Jordan Winery; producers from Bernier Farms, Twisted Horn Ranch, Preston of Dry Creek, and Valley Ford Cheese; and wine makers from Longboard, Kelley and Young, and Preston Vineyards.
Signature Service: Cooking classes
Staff Size: 2?10 people
Average Duration of Services: 2?4 hours
Pro Tip: Cooking can be a bit messy, please dress accordingly. Bring your preferred cutlery, if desired.
Do you or your staff have any special certifications or degrees?
I hold a French Culinary Degree from Western Culinary Institute in Portland, Oregon, and a Master Cake Decorator certificate from Wilton Chicago.
What's one tip for first-time customers that will make them feel like regulars?
We will enjoy many hand-made samples and tastings throughout the day, yet please do not come to class overly hungry.
When and how did you first develop a passion for your work?
My inspiration came from growing up on a small farm with my mom and dad cooking us farm-to-table meals every day. I love food. My passion for cooking for others and creating joy with my food revealed itself while I was a firefighter. I love nurturing people from within. I have learned that good food can be our greatest medicine. Life is delicious, and our food can be as well.
Is there anything else you want to add that we didn't cover?
We take pride in cooking and teaching with local, sustainable, seasonal, organic, and healthy foods whenever and wherever possible, while always balancing flavor, nutrition, and the pure enjoyment of eating. My culinary training is vast and well-rounded, from pastries and baking to cuisines from all around the world, from wild to domestic meats to tofu and tempeh. We love catering to specific diets, such as diabetic-friendly, vegan, gluten-free, and more.
Napa Valley Adventure Boot Camp owner Jeff Larson and his team of trainers know all about breaking a sweat. Each day, they challenge their students with fitness classes that string cardio and resistance workouts into a challenging chain of intense exercise. They also understand that water and electronics don't mix—instead of hosting their classes inside gyms filled with treadmills and stationary bikes, they stage their regimens outdoors, fortifying their workouts with rejuvenating sunrays and the encouraging shrieks of onlooking robins.