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.