Chef Brandon Jew preparing his tofu “burrata” at the San Francisco Cooking School.
For some people, the thought of tofu is enough to disrupt their appetite.
But for others in the know, tofu is poised for the same geeky-chic disruption as so many other tech ventures.
Minh Tsai, former investment banker turned tofu master, is leading that charge.
The founder of Oakland’s Hodo Soy Beanery, Tsai brought together a group of the Bay Area’s top chefs and food writers last week at the San Francisco Cooking School to ponder and taste tofu 2.0 — the next iteration of thinking and cooking with the much maligned soybean product.
Tofu laab with shrimp, Asian herbs, quince and chicharron.
“We want people to talk about tofu differently, to take it to another level,” says Tsai.
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.