New San Francisco Cooking School
The new San Francisco Cooking School in the Civic Center neighborhood promises to shake things up.
What makes this one so different?
It plans to do away with teaching archaic disciplines such as ice sculpture carving and aspic making (still commonly taught at other culinary schools) for more useful, contemporary skills instead.
What’s more, some of the city’s most esteemed chefs have been appointed as deans and advisers.
We’re talking the likes of Daniel Patterson of Coi, Craig Stoll of Delfina and Bill Corbett of Absinthe as deans; and Stuart Brioza of State Bird Provisions, Melissa Perello of Frances and Ryan Farr of 4505 Meats as advisers, among others.