san francisco cooking schoolsan francisco cooking school
Soleil Ho and Others Lead San Francisco Cooking School's Food Media Lab
7 Essential Cooking Lessons I Learned at San Francisco Cooking School
San Francisco Cooking School: A Preview
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It's easier to tell original stories in food, in whatever medium, when you feel part of a creative community engaged in the same work,\" explains John Birdsall, one of the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab\u003c/a> event chairs.\u003c/p>\n\u003cp>To open up the conversation and educate both those already in the industry and those who aspire to join it, the \u003ca href=\"https://www.sfcooking.com/\">San Francisco Cooking School\u003c/a> (SFCS) is launching their first ever annual Food Media Lab from \u003cb>June 17th-19th\u003c/b>. The goal of this three-day workshop will be to \"educate, inspire, and grow the industry's next generation of food media professionals,\" and attendees will learn things like pitching a story, how to plan a podcast, navigating a contract and more.\u003c/p>\n\u003cp>SFCS founder and director Jodi Liano explains, \"Food media has exploded nationally in recent years with a stronger emphasis on diversity, personal narratives, politics, and progressive social movements. We are excited to host this event and bring together both aspiring and seasoned media professionals to learn from one another, openly discuss the media landscape, and explore the art of storytelling.\"\u003c/p>\n\u003cp>That's why \"The Stories You Tell\" is the common theme for this community workshop, and attendees will hopefully leave feeling inspired and armed with the knowledge and tools needed to bring their stories to life. Along with opportunities to rub shoulders with some of the brightest minds in the food world today, attendees can expect plenty of content to take home and interactive sessions around different aspects of food media: writing about food (cookbooks, memoirs, personal essays, blogging, and exploration of food culture), visual/audio media (photography, videos, and podcasting) and building your audience via social media.\u003c/p>\n\u003cfigure id=\"attachment_132811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg\" alt=\"Andrea Nguyen, Jodi Liano, John Birdsall (left to right)\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen, Jodi Liano, John Birdsall (left to right) \u003ccite>(Aubrie Pick and SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And who will you meet and learn from at the Food Media Lab? Leading the charge with Liano are event chairs and award-winning authors, \u003ca href=\"https://johnwbirdsall.tumblr.com/\">John Birdsall\u003c/a> (Two-time James Beard Award-winning Writer) and \u003ca href=\"https://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> (James Beard Cookbook Award Winner). Some of the biggest names in the food industry will also be in attendance like \u003ca href=\"https://www.tejalrao.com/\">Tejal Rao\u003c/a> (California Restaurant Critic of \u003ci>The New York Times\u003c/i>), \u003ca href=\"https://soleilho.com/\">Soleil Ho\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> Restaurant Critic; Host of podcast, \u003ci>The Racist Sandwich\u003c/i>), \u003ca href=\"https://twitter.com/chrisyingz?lang=en\">Chris Ying\u003c/a> (former Editor in Chief of \u003ci>Lucky Peach\u003c/i>), \u003ca href=\"http://www.abrowntable.com/\">Nik Sharma\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> \"A Brown Kitchen\" columnist and author of \u003ci>Season\u003c/i>), \u003ca href=\"https://www.ericwolfinger.com/\">Eric Wolfinger\u003c/a> (food photographer and videographer), \u003ca href=\"http://toqueland.com/andrew-friedman/\">Andrew Friedman\u003c/a> (Host of \u003ci>Andrew Talks to Chefs\u003c/i>), and many more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make sure attendees will get the most out of the experience being held at SFCS, only 50 spots are available! Because it's such a small group, participants will be able to (and are encouraged to) ask questions at all the workshops and interactive sessions. There will also be a Happy Hour on the first day after all the workshops and a daily one-hour lunch break (food provided) where both speakers and participants can mix and mingle.\u003c/p>\n\u003cfigure id=\"attachment_132775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/SFCS-exterior_Courtesy-of-SFCS-e1551719255524.jpg\" alt=\"The Food Media Lab will take place at the San Francisco Cooking School.\" width=\"1920\" height=\"1275\">\u003cfigcaption class=\"wp-caption-text\">The Food Media Lab will take place at the San Francisco Cooking School. \u003ccite>(SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The opportunity for attendees to network with each other and with guest speakers is also one of the biggest benefits that the Food Media Lab provides. \"Many people want to impact the food media landscape yet the paths to do so aren't evident. The Lab brings those people together with seasoned professionals whom we've identified as thoughtful leaders and generous teachers. The synergy will be amazing. There's nothing like this — yet,\" says Nguyen, one of the event chairs. And, hopefully, this workshop series will bring new blood into the food media industry to continue the trend we're seeing of more diverse voices, perspectives and stories around food.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending?\u003c/strong> Tickets for the Food Media Lab are available on \u003ca href=\"https://www.thefoodmedialab.com/\">their website\u003c/a> and are \u003cb>$995 each\u003c/b> — there will not be tickets available for individual days.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending but unable to afford the cost of the ticket?\u003c/strong> Thanks to donations from sponsors like Ernest Vineyards, Fort Point Beer Company, Hint Water, Jane the Bakery, Kasa Indian, Proposition Chicken, and Souvla, some scholarships will be available for attendees (find more information on the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab site\u003c/a>).\u003c/p>\n\u003cp>The full lineup for each day is listed below but could change as we get closer to the event date.\u003c/p>\n\u003cp>\u003cb>San Francisco Cooking School\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/z5Uj2HmuVKP2\">690 Van Ness Ave\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94102\u003c/p>\n\u003cp>\u003cb>Food Media Lab\u003c/b>\u003cbr>\n\u003ca href=\"https://www.thefoodmedialab.com/\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/foodmedialab/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/foodmedialab/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/foodmedialab\">Twitter\u003c/a>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>\u003ca href=\"https://www.thefoodmedialab.com/\">Buy tickets here\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cb>June 17: Books and Feature Writing - Confidence, Perseverance, and Your Point of View \u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Chris Ying\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Why Owning Your POV Matters\u003c/em> - John Birdsall\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating the Proposal and Contract\u003c/em> - Lorena Jones & Danielle Svetcov\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Craft a Feature Story Pitch + \"Pitch It\" Activity\u003c/em> - Emma Christensen & Rachel Levin with John Birdsall & Andrea Nguyen\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>June 18: Photography and Podcasting - Bringing your stories to life through images and sounds\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Eric Wolfinger\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Photography with a Purpose\u003c/em> - Nik Sharma\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Podcasting Workflow\u003c/em> - Andrew Friedman\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Market and Promote Your Podcast\u003c/em> - Soleil Ho & Brian Hogan Stewart\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>\"Let's Do a Podcast\" Activity\u003c/em> - Andrew Friedman, Soleil Ho, & Brian Hogan Stewart\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>June 19: Building Your Unique Tribe - Why a Platform Matters\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Tejal Rao\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Crafting a Public Voice\u003c/em> - Amanda Haas\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating Different Networks and Technologies\u003c/em> - Bruce Cole\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>Sponsored and Branded Content - Does it Help or Hurt + \"Create a Branded Partnership Plan\" Activity\u003c/em> - Phyllis Grant, Amy Guittard, and Irvin Lin\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"With an all-star lineup, the San Francisco Cooking School's Food Media Lab intends to connect, inspire and educate food media professionals at all levels.","status":"publish","parent":0,"modified":1554323065,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":935},"headData":{"title":"Soleil Ho and Others Lead San Francisco Cooking School's Food Media Lab | KQED","description":"With an all-star lineup, the San Francisco Cooking School's Food Media Lab intends to connect, inspire and educate food media professionals at all levels.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"132744 https://ww2.kqed.org/bayareabites/?p=132744","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/05/soleil-ho-and-others-lead-san-francisco-cooking-schools-food-media-lab/","disqusTitle":"Soleil Ho and Others Lead San Francisco Cooking School's Food Media Lab","path":"/bayareabites/132744/soleil-ho-and-others-lead-san-francisco-cooking-schools-food-media-lab","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"I know from my own experience, being hungry to write about food but clueless on where to start, that you need mentors and coaches willing to share what they know. It's easier to tell original stories in food, in whatever medium, when you feel part of a creative community engaged in the same work,\" explains John Birdsall, one of the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab\u003c/a> event chairs.\u003c/p>\n\u003cp>To open up the conversation and educate both those already in the industry and those who aspire to join it, the \u003ca href=\"https://www.sfcooking.com/\">San Francisco Cooking School\u003c/a> (SFCS) is launching their first ever annual Food Media Lab from \u003cb>June 17th-19th\u003c/b>. The goal of this three-day workshop will be to \"educate, inspire, and grow the industry's next generation of food media professionals,\" and attendees will learn things like pitching a story, how to plan a podcast, navigating a contract and more.\u003c/p>\n\u003cp>SFCS founder and director Jodi Liano explains, \"Food media has exploded nationally in recent years with a stronger emphasis on diversity, personal narratives, politics, and progressive social movements. We are excited to host this event and bring together both aspiring and seasoned media professionals to learn from one another, openly discuss the media landscape, and explore the art of storytelling.\"\u003c/p>\n\u003cp>That's why \"The Stories You Tell\" is the common theme for this community workshop, and attendees will hopefully leave feeling inspired and armed with the knowledge and tools needed to bring their stories to life. Along with opportunities to rub shoulders with some of the brightest minds in the food world today, attendees can expect plenty of content to take home and interactive sessions around different aspects of food media: writing about food (cookbooks, memoirs, personal essays, blogging, and exploration of food culture), visual/audio media (photography, videos, and podcasting) and building your audience via social media.\u003c/p>\n\u003cfigure id=\"attachment_132811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg\" alt=\"Andrea Nguyen, Jodi Liano, John Birdsall (left to right)\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen, Jodi Liano, John Birdsall (left to right) \u003ccite>(Aubrie Pick and SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And who will you meet and learn from at the Food Media Lab? Leading the charge with Liano are event chairs and award-winning authors, \u003ca href=\"https://johnwbirdsall.tumblr.com/\">John Birdsall\u003c/a> (Two-time James Beard Award-winning Writer) and \u003ca href=\"https://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> (James Beard Cookbook Award Winner). Some of the biggest names in the food industry will also be in attendance like \u003ca href=\"https://www.tejalrao.com/\">Tejal Rao\u003c/a> (California Restaurant Critic of \u003ci>The New York Times\u003c/i>), \u003ca href=\"https://soleilho.com/\">Soleil Ho\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> Restaurant Critic; Host of podcast, \u003ci>The Racist Sandwich\u003c/i>), \u003ca href=\"https://twitter.com/chrisyingz?lang=en\">Chris Ying\u003c/a> (former Editor in Chief of \u003ci>Lucky Peach\u003c/i>), \u003ca href=\"http://www.abrowntable.com/\">Nik Sharma\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> \"A Brown Kitchen\" columnist and author of \u003ci>Season\u003c/i>), \u003ca href=\"https://www.ericwolfinger.com/\">Eric Wolfinger\u003c/a> (food photographer and videographer), \u003ca href=\"http://toqueland.com/andrew-friedman/\">Andrew Friedman\u003c/a> (Host of \u003ci>Andrew Talks to Chefs\u003c/i>), and many more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make sure attendees will get the most out of the experience being held at SFCS, only 50 spots are available! Because it's such a small group, participants will be able to (and are encouraged to) ask questions at all the workshops and interactive sessions. There will also be a Happy Hour on the first day after all the workshops and a daily one-hour lunch break (food provided) where both speakers and participants can mix and mingle.\u003c/p>\n\u003cfigure id=\"attachment_132775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/SFCS-exterior_Courtesy-of-SFCS-e1551719255524.jpg\" alt=\"The Food Media Lab will take place at the San Francisco Cooking School.\" width=\"1920\" height=\"1275\">\u003cfigcaption class=\"wp-caption-text\">The Food Media Lab will take place at the San Francisco Cooking School. \u003ccite>(SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The opportunity for attendees to network with each other and with guest speakers is also one of the biggest benefits that the Food Media Lab provides. \"Many people want to impact the food media landscape yet the paths to do so aren't evident. The Lab brings those people together with seasoned professionals whom we've identified as thoughtful leaders and generous teachers. The synergy will be amazing. There's nothing like this — yet,\" says Nguyen, one of the event chairs. And, hopefully, this workshop series will bring new blood into the food media industry to continue the trend we're seeing of more diverse voices, perspectives and stories around food.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending?\u003c/strong> Tickets for the Food Media Lab are available on \u003ca href=\"https://www.thefoodmedialab.com/\">their website\u003c/a> and are \u003cb>$995 each\u003c/b> — there will not be tickets available for individual days.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending but unable to afford the cost of the ticket?\u003c/strong> Thanks to donations from sponsors like Ernest Vineyards, Fort Point Beer Company, Hint Water, Jane the Bakery, Kasa Indian, Proposition Chicken, and Souvla, some scholarships will be available for attendees (find more information on the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab site\u003c/a>).\u003c/p>\n\u003cp>The full lineup for each day is listed below but could change as we get closer to the event date.\u003c/p>\n\u003cp>\u003cb>San Francisco Cooking School\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/z5Uj2HmuVKP2\">690 Van Ness Ave\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94102\u003c/p>\n\u003cp>\u003cb>Food Media Lab\u003c/b>\u003cbr>\n\u003ca href=\"https://www.thefoodmedialab.com/\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/foodmedialab/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/foodmedialab/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/foodmedialab\">Twitter\u003c/a>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>\u003ca href=\"https://www.thefoodmedialab.com/\">Buy tickets here\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cb>June 17: Books and Feature Writing - Confidence, Perseverance, and Your Point of View \u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Chris Ying\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Why Owning Your POV Matters\u003c/em> - John Birdsall\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating the Proposal and Contract\u003c/em> - Lorena Jones & Danielle Svetcov\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Craft a Feature Story Pitch + \"Pitch It\" Activity\u003c/em> - Emma Christensen & Rachel Levin with John Birdsall & Andrea Nguyen\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>June 18: Photography and Podcasting - Bringing your stories to life through images and sounds\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Eric Wolfinger\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Photography with a Purpose\u003c/em> - Nik Sharma\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Podcasting Workflow\u003c/em> - Andrew Friedman\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Market and Promote Your Podcast\u003c/em> - Soleil Ho & Brian Hogan Stewart\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>\"Let's Do a Podcast\" Activity\u003c/em> - Andrew Friedman, Soleil Ho, & Brian Hogan Stewart\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>June 19: Building Your Unique Tribe - Why a Platform Matters\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Tejal Rao\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Crafting a Public Voice\u003c/em> - Amanda Haas\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating Different Networks and Technologies\u003c/em> - Bruce Cole\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>Sponsored and Branded Content - Does it Help or Hurt + \"Create a Branded Partnership Plan\" Activity\u003c/em> - Phyllis Grant, Amy Guittard, and Irvin Lin\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132744/soleil-ho-and-others-lead-san-francisco-cooking-schools-food-media-lab","authors":["11404"],"categories":["bayareabites_64","bayareabites_50","bayareabites_11028","bayareabites_2407","bayareabites_10028","bayareabites_4084","bayareabites_12555","bayareabites_90"],"tags":["bayareabites_10803"],"featImg":"bayareabites_132808","label":"bayareabites"},"bayareabites_62359":{"type":"posts","id":"bayareabites_62359","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62359","score":null,"sort":[1369325860000]},"guestAuthors":[],"slug":"7-essential-cooking-lessons-i-learned-at-san-francisco-cooking-school","title":"7 Essential Cooking Lessons I Learned at San Francisco Cooking School","publishDate":1369325860,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-571.jpg\">\u003cimg class=\"alignnone size-full wp-image-62550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-571.jpg\" alt=\"Stephanie Hua, SF Cooking School\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Over the past four months, I’ve developed a new appreciation for pants with stretchy elastic bands. I’ve traded in cute shoes for kitchen clogs. And, I’ve certainly given up on manicures – I’ll consider it a win if my nails are simply clean and don’t smell like onions. Or fish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/first-filet.jpeg\">\u003cimg class=\"alignnone size-full wp-image-62551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/first-filet.jpeg\" alt=\"first filet at SF Cooking School\" width=\"600\" height=\"600\">\u003c/a>\u003c/p>\n\u003cp>I’ve been immersed life at the \u003ca href=\"http://www.sfcooking.com/\">San Francisco Cooking School\u003c/a>, and fat pants and fishy hands aside, I am loving every minute of it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2012-11-07-sf-cooking-school-stephanie-hua-lick-my-spoon-34.jpg\">\u003cimg class=\"alignnone size-full wp-image-62360\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2012-11-07-sf-cooking-school-stephanie-hua-lick-my-spoon-34.jpg\" alt=\"SF Cooking School\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>SF Cooking School came into my life somewhat fortuitously. I had been invited to cover the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/15/san-francisco-cooking-school-a-preview/\">opening of the school\u003c/a> for a preview story and the more I learned about the school, the more I fell in love with school’s philosophy, curriculum, and culture.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=8zJ9ilOxl08]\u003c/p>\n\u003cp>A small, intimate class. Hands-on, practical learning. And access to some of the best chefs and resources San Francisco has to offer. Sign me up! I pulled the trigger and so began \u003ca href=\"http://lickmyspoon.com/news/san-francisco-cooking-school/\">my adventures in cooking school\u003c/a>. It’s impossible to distill everything I’ve learned into a few short paragraphs, but here are a few of the big takeaways:\u003c/p>\n\u003cp>\u003cstrong>EFFICIENCY\u003c/strong>\u003cbr>\nPerhaps one of the biggest differences between cooking for pleasure at home and cooking with a purpose in a professional setting is the pace at which you are expected and required to work. At school, we are taught from day one to work with a sense of urgency. Whether it is a matter of using the right tool for the job, organizing your \u003cem>mise en place\u003c/em>, or even walking with purpose, your goal is to work fast and work smart.\u003c/p>\n\u003cp>\u003cstrong>BATCH MOTIONS\u003c/strong>\u003cbr>\nAlong the same lines of efficiency, you’ll work quickest if you batch together similar motions. For example, if you are forming meatballs, you wouldn’t portion out and roll each meatball one at a time. Instead, you would want to portion out the entire batch, then roll out the meatballs all at once. The work will go twice as fast. Trust me, I learned the hard way. At school, we are taught to pay attention to what are “wasted motions” or wasted effort. If you find that you have to put down and pick up your knife/utensil a lot, or if you find yourself in an awkward position, stop and reevaluate your work flow. Always arrange your work in a way that lets you complete your task with minimal effort.\u003c/p>\n\u003cp>\u003cstrong>ON BUTCHERY\u003c/strong>\u003cbr>\nOne of the most memorable lessons we had was taking down a half hog with \u003ca href=\"http://4505meats.com/\">4505 Meats\u003c/a>. What a treat to be able to be able to learn about butchery from one of the leading butchers in town.\u003c/p>\n\u003cp>It’s amazing how similar most animals are structured. If you learn the basics of breaking down a chicken, for example, you can follow the same rules of thumb for breaking down a whole hog. Use your fingers and look for joints and natural breaking points. Follow the bone when you’re trying to remove meat from bone. Let gravity work for you.\u003c/p>\n\u003cp>Don’t waste anything. We used every bit of that beautiful hog. We made sausage and cured salumi, we used the leaf lard for pie dough, saved the bones for stock, made chicharrones with the skin, and even fried up the ears (PSA: pig ears splatter. A lot.)\u003c/p>\n\u003cp>\u003cstrong>TASTE. TASTE. TASTE.\u003c/strong>\u003cbr>\nThis is probably a no brainer, but of course, one of the most important things about cooking is learning how to taste your food and then having both the know-how and ability to correct it. That second part is where it can get tricky. In order to know how to correct a flavor, you need to have some understanding about how tastes work together (how does salt balance bitterness for example), and what flavors complement one another. You need to develop your library of taste memories and then be able to draw on that information when the time comes.\u003c/p>\n\u003cp>Within the first week of school, we had a taste workshop with \u003ca href=\"http://barbstuckey.com/\">Barb Stuckey\u003c/a>. We delved into the science of taste and learned a lot -- You can smell through your mouth! Butter has no taste!! (what you perceive as the taste of butter is just aroma and texture) -- ultimately, this workshop set the stage for what we were all there to learn: how do you make food taste good?\u003c/p>\n\u003cp>Over the past few months, we worked on tasting critically and building up our taste library. As we cooked, a tasting spoon was always at the ready. We learned to taste throughout different stages of a dish, and were even blind-tested on scent recognition of spices.\u003c/p>\n\u003cp>\u003cstrong>GEEK OUT\u003c/strong>\u003cbr>\nAt SF Cooking School, we’re taught not just how to follow a recipe, but how to understand how and why it works so that we can fix it if something doesn’t go as planned. Understanding the whys involves a bit of science. What is happening on a molecular level when a mayonnaise breaks? Why does it then make sense to add a bit of warm water to fix it? You can go down a rabbit hole of information on any given topic when it comes to food. What I’ve come away with is to never stop seeking out the \"why.\"\u003c/p>\n\u003cp>\u003cstrong>IT’S NOT ALL SUNSHINE AND RAINBOWS\u003c/strong>\u003cbr>\nAs lovely and romantic as it sounds, a career in professional cooking has its hard realities. Pep talks from SF Cooking School deans \u003cstrong>Craig Stoll\u003c/strong> and \u003cstrong>Daniel Patterson\u003c/strong> were half pep, half tell-it-as-it-really-is reality checks. Life in the kitchen is serious physical work. Hours are long. Pay is…sobering. Running a restaurant is a business and being a chef is as much about managing costs as it is about creating delicious food. And, as much as we love our local, organic, responsibly grown goods here, when breaking down a case of artichokes is one of a gazillion things on your prep list for the day, you are not being paid to fondle the produce. Which is not to say there isn’t the utmost respect for the product, there is…just, fondle on your own time.\u003c/p>\n\u003cp>\u003cstrong>CALIFORNIA CUISINE\u003c/strong>\u003cbr>\nIt may not be all sunshine and rainbows, but we still have it pretty darn great here in San Francisco, and SF Cooking School will be the first ones to celebrate that. One of the big draws to the school for me was the focus on making use of the Bay Area as a learning ground. We hit the \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish Market\u003c/a> on a 5 a.m. field trip and learned about sustainable fishing. We went foraging with local foraging legend, \u003ca href=\"http://honest-food.net/\">Hank Shaw\u003c/a>. We pickled and fermented everything we could get our hands on with \u003cstrong>Courtney Burns\u003c/strong> from \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>.\u003c/p>\n\u003cp>SF Cooking School gave us a strong foundation of classic French techniques. We learned the mother sauces. We consumed more butter and cream in four months than we probably had cumulatively in life to date. We suffered through turning vegetables that were not meant to be perfect little six-sided footballs into perfect little six-sided footballs. But, we also embraced modern California cuisine. We cooked with the season. We feasted on local fruits and vegetables, knew the name of the farmer our hog came from, and made our own sourdough bread (Lil Spence, our starter, was a fantastic class pet).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-41.jpg\">\u003cimg class=\"alignnone size-full wp-image-62361\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-41.jpg\" alt=\"SF Cooking School Restaurant Week\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Our time in the classroom culminated with Restaurant Week, when we transformed the school into a restaurant and served friends and family a menu we developed and prepared. Here’s a peek at what we made:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-55.jpg\">\u003cimg class=\"alignnone size-full wp-image-62362\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-55.jpg\" alt=\"SF Cooking School Restaurant Week\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-9.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-9-190x190.jpg\" alt=\"Homemade Tartine-Style Bread\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-46.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62367\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-46-190x190.jpg\" alt=\"House-made Charcuterie: salami, rabbit terrine, chicken liver mousse, vegetable escabeche\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62368\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-49-190x190.jpg\" alt=\"Zucchini Carpaccio, preserved lemon, kalamata olives\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-52.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62369\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-52-190x190.jpg\" alt=\"Ricotta Gnocchi, fava beans, fava leaves, parmesan cheese\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-90.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-90-190x190.jpg\" alt=\"Duck Breast, apple gastrique, watercress salad\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-67.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62371\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-67-190x190.jpg\" alt=\"Sheri Codiana, on the line\" width=\"190\" height=\"190\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-87.jpg\">\u003cimg class=\"alignnone size-full wp-image-62374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-87.jpg\" alt=\"Seared Sea Scallops, curry beurre blanc, potatoes, radishes, english peas\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-81.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-81-190x190.jpg\" alt=\"Nettle Raviolo, egg yolk, mushroom butter, green garlic, fresh mushrooms\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-75.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62372\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-75-190x190.jpg\" alt=\"Lisa Rossi, prepping caramelized bananas\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-92.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-92-190x190.jpg\" alt=\"Hazelnut Financière, caramelized bananas, chocolate sauce\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-97.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-97-190x190.jpg\" alt=\"Candied Fennel Tart, star anise ice cream\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-100.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-100-190x190.jpg\" alt=\"Soufflè Milanese, matcha-poppy seed tuile\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-1051.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62552\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-1051-190x190.jpg\" alt=\"Dessert Spread, SF Cooking School Restaurant Week\" width=\"190\" height=\"190\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-120.jpg\">\u003cimg class=\"alignnone size-full wp-image-62379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-120.jpg\" alt=\"San Francisco Cooking School, inaugural class\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Over the next two months, I’ll be continuing my education at \u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a> where I’m externing! I have no doubt that I will learn a ton from Chef \u003cstrong>Anthony Strong\u003c/strong> and his talented team. I have a feeling I will get pretty good at prepping \u003ca href=\"http://blogs.sfweekly.com/foodie/2012/04/number_27_the_jewish-style_art.php\">artichokes\u003c/a> by the end of my externship. Rest assured, they will remain unmolested on the job.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>For your viewing pleasure, here are a few snapshots from a day in my life at San Francisco Cooking School:\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Over the past four months I've immersed myself in San Francisco Cooking School. Here's a peek into my experience and a few lessons I've learned.","status":"publish","parent":0,"modified":1550605298,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1383},"headData":{"title":"7 Essential Cooking Lessons I Learned at San Francisco Cooking School | KQED","description":"Over the past four months I've immersed myself in San Francisco Cooking School. Here's a peek into my experience and a few lessons I've learned.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"62359 http://blogs.kqed.org/bayareabites/?p=62359","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/23/7-essential-cooking-lessons-i-learned-at-san-francisco-cooking-school/","disqusTitle":"7 Essential Cooking Lessons I Learned at San Francisco Cooking School","path":"/bayareabites/62359/7-essential-cooking-lessons-i-learned-at-san-francisco-cooking-school","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-571.jpg\">\u003cimg class=\"alignnone size-full wp-image-62550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-571.jpg\" alt=\"Stephanie Hua, SF Cooking School\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Over the past four months, I’ve developed a new appreciation for pants with stretchy elastic bands. I’ve traded in cute shoes for kitchen clogs. And, I’ve certainly given up on manicures – I’ll consider it a win if my nails are simply clean and don’t smell like onions. Or fish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/first-filet.jpeg\">\u003cimg class=\"alignnone size-full wp-image-62551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/first-filet.jpeg\" alt=\"first filet at SF Cooking School\" width=\"600\" height=\"600\">\u003c/a>\u003c/p>\n\u003cp>I’ve been immersed life at the \u003ca href=\"http://www.sfcooking.com/\">San Francisco Cooking School\u003c/a>, and fat pants and fishy hands aside, I am loving every minute of it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2012-11-07-sf-cooking-school-stephanie-hua-lick-my-spoon-34.jpg\">\u003cimg class=\"alignnone size-full wp-image-62360\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2012-11-07-sf-cooking-school-stephanie-hua-lick-my-spoon-34.jpg\" alt=\"SF Cooking School\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>SF Cooking School came into my life somewhat fortuitously. I had been invited to cover the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/15/san-francisco-cooking-school-a-preview/\">opening of the school\u003c/a> for a preview story and the more I learned about the school, the more I fell in love with school’s philosophy, curriculum, and culture.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/8zJ9ilOxl08'\n title='//www.youtube.com/embed/8zJ9ilOxl08'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>A small, intimate class. Hands-on, practical learning. And access to some of the best chefs and resources San Francisco has to offer. Sign me up! I pulled the trigger and so began \u003ca href=\"http://lickmyspoon.com/news/san-francisco-cooking-school/\">my adventures in cooking school\u003c/a>. It’s impossible to distill everything I’ve learned into a few short paragraphs, but here are a few of the big takeaways:\u003c/p>\n\u003cp>\u003cstrong>EFFICIENCY\u003c/strong>\u003cbr>\nPerhaps one of the biggest differences between cooking for pleasure at home and cooking with a purpose in a professional setting is the pace at which you are expected and required to work. At school, we are taught from day one to work with a sense of urgency. Whether it is a matter of using the right tool for the job, organizing your \u003cem>mise en place\u003c/em>, or even walking with purpose, your goal is to work fast and work smart.\u003c/p>\n\u003cp>\u003cstrong>BATCH MOTIONS\u003c/strong>\u003cbr>\nAlong the same lines of efficiency, you’ll work quickest if you batch together similar motions. For example, if you are forming meatballs, you wouldn’t portion out and roll each meatball one at a time. Instead, you would want to portion out the entire batch, then roll out the meatballs all at once. The work will go twice as fast. Trust me, I learned the hard way. At school, we are taught to pay attention to what are “wasted motions” or wasted effort. If you find that you have to put down and pick up your knife/utensil a lot, or if you find yourself in an awkward position, stop and reevaluate your work flow. Always arrange your work in a way that lets you complete your task with minimal effort.\u003c/p>\n\u003cp>\u003cstrong>ON BUTCHERY\u003c/strong>\u003cbr>\nOne of the most memorable lessons we had was taking down a half hog with \u003ca href=\"http://4505meats.com/\">4505 Meats\u003c/a>. What a treat to be able to be able to learn about butchery from one of the leading butchers in town.\u003c/p>\n\u003cp>It’s amazing how similar most animals are structured. If you learn the basics of breaking down a chicken, for example, you can follow the same rules of thumb for breaking down a whole hog. Use your fingers and look for joints and natural breaking points. Follow the bone when you’re trying to remove meat from bone. Let gravity work for you.\u003c/p>\n\u003cp>Don’t waste anything. We used every bit of that beautiful hog. We made sausage and cured salumi, we used the leaf lard for pie dough, saved the bones for stock, made chicharrones with the skin, and even fried up the ears (PSA: pig ears splatter. A lot.)\u003c/p>\n\u003cp>\u003cstrong>TASTE. TASTE. TASTE.\u003c/strong>\u003cbr>\nThis is probably a no brainer, but of course, one of the most important things about cooking is learning how to taste your food and then having both the know-how and ability to correct it. That second part is where it can get tricky. In order to know how to correct a flavor, you need to have some understanding about how tastes work together (how does salt balance bitterness for example), and what flavors complement one another. You need to develop your library of taste memories and then be able to draw on that information when the time comes.\u003c/p>\n\u003cp>Within the first week of school, we had a taste workshop with \u003ca href=\"http://barbstuckey.com/\">Barb Stuckey\u003c/a>. We delved into the science of taste and learned a lot -- You can smell through your mouth! Butter has no taste!! (what you perceive as the taste of butter is just aroma and texture) -- ultimately, this workshop set the stage for what we were all there to learn: how do you make food taste good?\u003c/p>\n\u003cp>Over the past few months, we worked on tasting critically and building up our taste library. As we cooked, a tasting spoon was always at the ready. We learned to taste throughout different stages of a dish, and were even blind-tested on scent recognition of spices.\u003c/p>\n\u003cp>\u003cstrong>GEEK OUT\u003c/strong>\u003cbr>\nAt SF Cooking School, we’re taught not just how to follow a recipe, but how to understand how and why it works so that we can fix it if something doesn’t go as planned. Understanding the whys involves a bit of science. What is happening on a molecular level when a mayonnaise breaks? Why does it then make sense to add a bit of warm water to fix it? You can go down a rabbit hole of information on any given topic when it comes to food. What I’ve come away with is to never stop seeking out the \"why.\"\u003c/p>\n\u003cp>\u003cstrong>IT’S NOT ALL SUNSHINE AND RAINBOWS\u003c/strong>\u003cbr>\nAs lovely and romantic as it sounds, a career in professional cooking has its hard realities. Pep talks from SF Cooking School deans \u003cstrong>Craig Stoll\u003c/strong> and \u003cstrong>Daniel Patterson\u003c/strong> were half pep, half tell-it-as-it-really-is reality checks. Life in the kitchen is serious physical work. Hours are long. Pay is…sobering. Running a restaurant is a business and being a chef is as much about managing costs as it is about creating delicious food. And, as much as we love our local, organic, responsibly grown goods here, when breaking down a case of artichokes is one of a gazillion things on your prep list for the day, you are not being paid to fondle the produce. Which is not to say there isn’t the utmost respect for the product, there is…just, fondle on your own time.\u003c/p>\n\u003cp>\u003cstrong>CALIFORNIA CUISINE\u003c/strong>\u003cbr>\nIt may not be all sunshine and rainbows, but we still have it pretty darn great here in San Francisco, and SF Cooking School will be the first ones to celebrate that. One of the big draws to the school for me was the focus on making use of the Bay Area as a learning ground. We hit the \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish Market\u003c/a> on a 5 a.m. field trip and learned about sustainable fishing. We went foraging with local foraging legend, \u003ca href=\"http://honest-food.net/\">Hank Shaw\u003c/a>. We pickled and fermented everything we could get our hands on with \u003cstrong>Courtney Burns\u003c/strong> from \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>.\u003c/p>\n\u003cp>SF Cooking School gave us a strong foundation of classic French techniques. We learned the mother sauces. We consumed more butter and cream in four months than we probably had cumulatively in life to date. We suffered through turning vegetables that were not meant to be perfect little six-sided footballs into perfect little six-sided footballs. But, we also embraced modern California cuisine. We cooked with the season. We feasted on local fruits and vegetables, knew the name of the farmer our hog came from, and made our own sourdough bread (Lil Spence, our starter, was a fantastic class pet).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-41.jpg\">\u003cimg class=\"alignnone size-full wp-image-62361\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-41.jpg\" alt=\"SF Cooking School Restaurant Week\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Our time in the classroom culminated with Restaurant Week, when we transformed the school into a restaurant and served friends and family a menu we developed and prepared. Here’s a peek at what we made:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-55.jpg\">\u003cimg class=\"alignnone size-full wp-image-62362\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-55.jpg\" alt=\"SF Cooking School Restaurant Week\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-9.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62380\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-9-190x190.jpg\" alt=\"Homemade Tartine-Style Bread\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-46.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62367\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-46-190x190.jpg\" alt=\"House-made Charcuterie: salami, rabbit terrine, chicken liver mousse, vegetable escabeche\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62368\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-49-190x190.jpg\" alt=\"Zucchini Carpaccio, preserved lemon, kalamata olives\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-52.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62369\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-52-190x190.jpg\" alt=\"Ricotta Gnocchi, fava beans, fava leaves, parmesan cheese\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-90.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-90-190x190.jpg\" alt=\"Duck Breast, apple gastrique, watercress salad\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-67.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62371\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-67-190x190.jpg\" alt=\"Sheri Codiana, on the line\" width=\"190\" height=\"190\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-87.jpg\">\u003cimg class=\"alignnone size-full wp-image-62374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-87.jpg\" alt=\"Seared Sea Scallops, curry beurre blanc, potatoes, radishes, english peas\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-81.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-81-190x190.jpg\" alt=\"Nettle Raviolo, egg yolk, mushroom butter, green garlic, fresh mushrooms\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-75.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62372\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-75-190x190.jpg\" alt=\"Lisa Rossi, prepping caramelized bananas\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-92.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-92-190x190.jpg\" alt=\"Hazelnut Financière, caramelized bananas, chocolate sauce\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-97.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-97-190x190.jpg\" alt=\"Candied Fennel Tart, star anise ice cream\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-100.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-100-190x190.jpg\" alt=\"Soufflè Milanese, matcha-poppy seed tuile\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-1051.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-62552\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-1051-190x190.jpg\" alt=\"Dessert Spread, SF Cooking School Restaurant Week\" width=\"190\" height=\"190\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-120.jpg\">\u003cimg class=\"alignnone size-full wp-image-62379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/2013-04-25-SFCS-restaurant-week-120.jpg\" alt=\"San Francisco Cooking School, inaugural class\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Over the next two months, I’ll be continuing my education at \u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a> where I’m externing! I have no doubt that I will learn a ton from Chef \u003cstrong>Anthony Strong\u003c/strong> and his talented team. I have a feeling I will get pretty good at prepping \u003ca href=\"http://blogs.sfweekly.com/foodie/2012/04/number_27_the_jewish-style_art.php\">artichokes\u003c/a> by the end of my externship. Rest assured, they will remain unmolested on the job.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>For your viewing pleasure, here are a few snapshots from a day in my life at San Francisco Cooking School:\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62359/7-essential-cooking-lessons-i-learned-at-san-francisco-cooking-school","authors":["5037"],"categories":["bayareabites_752","bayareabites_64","bayareabites_10851","bayareabites_90"],"tags":["bayareabites_2959","bayareabites_1596","bayareabites_4000","bayareabites_10803"],"featImg":"bayareabites_62484","label":"bayareabites"},"bayareabites_49794":{"type":"posts","id":"bayareabites_49794","meta":{"index":"posts_1591205157","site":"bayareabites","id":"49794","score":null,"sort":[1350309647000]},"guestAuthors":[],"slug":"san-francisco-cooking-school-a-preview","title":"San Francisco Cooking School: A Preview","publishDate":1350309647,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.sfcooking.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/logo200.jpg\" alt=\"San Francisco Cooking School logo\" title=\"San Francisco Cooking School logo\" width=\"200\" height=\"200\" class=\"alignleft size-full wp-image-49963\">\u003c/a>Ready to make a career change? Always wondered if you had the chops to make it in a restaurant kitchen? Want to whip your skills into shape before you launch that catering/food truck/recipe development business? While the Bay Area has never lacked for cooking schools, cooking classes, or chef demonstrations, the brand-new \u003ca href=\"http://www.sfcooking.com/\"> San Francisco Cooking School\u003c/a> is opening this fall at Turk and Van Ness. \u003c/p>\n\u003cp>Starting in January, the school will be offering two programs for would-be professional chefs: a six-month full-time program and an 11-month part-time program with classes on nights and weekends. There'll also be a variety of cookbook signings, chef demos, and \u003ca href=\"http://blog.sfcooking.com/\">day-long workshops\u003c/a> on a wide range of topics, from \u003ca href=\"http://blog.sfcooking.com/2012/08/03/macaroon-workshop/\">macaroons three ways\u003c/a> with Tartine pastry chef Laurie Ellen Pelicano and regional Italian cooking to a \u003ca href=\"http://blog.sfcooking.com/2012/07/17/samins-take-on-turkey-day-1110/\">California Thanksgiving\u003c/a> menu with Pop-Up General Store founder \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat.\u003c/a> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/jodi-liano800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/jodi-liano560.jpg\" alt=\"Jodi Liano\" title=\"Jodi Liano\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49951\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Jodi Liano.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Founder Jodi Liano first trained, then taught, at \u003ca href=\"http://www.tantemarie.com/\">Tante Marie's Cooking School\u003c/a>. In starting her own school, she hopes to break out of the typical French-influenced, recipe-driven mold, inspire her students to cook professionally, and get them tasting, creating, and learning the chemistry behind what works in the kitchen (and how to fix what doesn't). With an advisory board of top Bay Area chefs, and deans including chefs \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> and pastry chef \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/03/02/pastry-chef-profile-bill-corbett-of-absinthe/\">Bill Corbett\u003c/a> she's gotten an earful about the lack of real-world skills in new hires fresh out of culinary school. Sure, these kids might know Escoffier's master sauces, but could they fix a curdled Bearnaise or know how to correct for salt, acid, fat, and sweetness on the fly, without losing their rhythm or dropping into the weeds? What chefs were asking for were employees with culinary intuition, made up of equal parts technical and chemical know-how, a well-developed palate, sensory enthusiasm, and muscle memory--something that could, in fact, be taught, using ratio-based, method-driven systems, not bulky textbooks of recipes to memorize. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/catherine-pantsios800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/catherine-pantsios560.jpg\" alt=\"Catherine Pantsios\" title=\"Catherine Pantsios\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49940\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Catherine Pantsios.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, this would be a school that would start with hands-on hows and whys, with the freedom to mess up and be creative. Liano still talks about an \u003cem>a-ha!\u003c/em> moment over a skillet full of onions that wouldn't caramelize. Her pan got a quick glance from teacher and longtime restaurant chef/owner Catherine Pantsios, who then asked if she'd salted the onions before starting. She had, and there was the problem, since the salt was drawing out liquid, making the onions steam rather than brown. She remembers this moment of basic cooking chemistry even now, in a way that a written instruction might never have stuck. And Pantsios is now the lead instructor for the professional school.\"You have to make mistakes,\" emphasizes Pantsios. \"It's so important!\" (As well as learning what to do with less-than-perfect efforts: hello, soup stock!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cookingschool-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cookingschool-560.jpg\" alt=\"San Francisco Cooking School main demo area under construction\" title=\"San Francisco Cooking School main demo area under construction\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49942\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>San Francisco Cooking School main area under construction.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Finding a space big enough to equip two full teaching-kitchen spaces (one for the professional school, the other for chef demos, public classes, and events) was a challenge that dragged on for almost a year, until Liano discovered the corner site on Van Ness and Turk. Once part of the original Auto Row on Van Ness, the 100-year-old building had loft-high ceilings and huge windows, with plenty of room for both a demo kitchen up front and a more compact, restaurant-sized kitchen in the back, along with a dishwashing room, storage areas, changing rooms, offices, even a mezzanine that could evolve into a student lounge, meeting rooms and classrooms. Once an auto showroom, it had been a carburator shop, then Speedo 690, a short-lived Jeremiah Tower restaurant. Most recently, it had been a outpost of the Naan and Curry chain, until a fire closed it down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/stoves800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/stoves560.jpg\" alt=\"Stoves in main area workspace. Photo: Wendy Goodfriend\" title=\"Stoves in main area workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49956\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stoves in main area workspace.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Liano sees her student demographic as career-changers, people who've been successful in other fields but always felt the lure of the kitchen, and who've made a thoughtful decision to develop the skills and speed required to make it in a professional setting. (And, it goes without saying, have given a long, hard consideration to paying $24,500 for training in a field that pays not much more than minimum wage to start.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/workspace800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/workspace5600.jpg\" alt=\"Workspace for students. Photo: Wendy Goodfriend\" title=\"Workspace for students. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49960\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Professional kitchen workspace.\u003c/strong> Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-kitchen800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-kitchen560.jpg\" alt=\"Professional Kitchen workspace. Photo: Wendy Goodfriend\" title=\"Professional Kitchen workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49980\">\u003c/a>\u003c/p>\n\u003cp>Thus, the professional kitchen is set up like a real (albeit big) restaurant kitchen: a row of ranges, shared prep tables, an adjacent dish room. Expecting an individual \"work station\" of stovetop, oven, and prep area? Not here! Instead, Liano and Pantsios see students learn how to work together, moving gracefully (and fast) around their co-workers, yanking trays of biscuits out of a blasting-hot oven when the range top above is in full filet-searing swing. \"We want to get students used to the pace, rigors, and values of a restaurant kitchen,\" said Pantsios, \"to learn to pay attention to detail, to have that sense of urgency.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-workspace8001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-workspace5601.jpg\" alt=\"Professional kitchen workspace. Photo: Wendy Goodfriend\" title=\"Professional kitchen workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49998\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another crucial part of the school's education program will be San Francisco itself. \"We're small and flexible, and very hooked in to the food world here. Shouldn't all this community be part of your education?\" Thus, Liano envisions hands-on harvesting at local farms, foraging excursions, and talks about sustainable fisheries with the buyers at Monterey Fish. The last two months of each professional program will be an externship at a local restaurant, where students will learn how to put their skills to use in the real pressure-cooker of daily service. Each student will be supervised by a chef/mentor, offering more feedback than the typical \u003cem>stage,\u003c/em> or unpaid apprenticeship, undertaken by many beginning cooks. \"You can't learn to be a chef in culinary school. We're training people to be entry-level cooks,\" said Liano, but cooks with smarts, creativity, and a lively knowledge of how things work in the kitchen and beyond. \u003c/p>\n\n","blocks":[],"excerpt":"Ready to make a career change? Always wondered if you had the chops to make it in a restaurant kitchen? Want to whip your skills into shape before you launch that catering/food truck/recipe development business? While the Bay Area has never lacked for cooking schools, cooking classes, or chef demonstrations, the brand-new San Francisco Cooking School is opening this fall at Turk and Van Ness. ","status":"publish","parent":0,"modified":1351619582,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1020},"headData":{"title":"San Francisco Cooking School: A Preview | KQED","description":"Ready to make a career change? Always wondered if you had the chops to make it in a restaurant kitchen? Want to whip your skills into shape before you launch that catering/food truck/recipe development business? While the Bay Area has never lacked for cooking schools, cooking classes, or chef demonstrations, the brand-new San Francisco Cooking School is opening this fall at Turk and Van Ness. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"49794 http://blogs.kqed.org/bayareabites/?p=49794","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/15/san-francisco-cooking-school-a-preview/","disqusTitle":"San Francisco Cooking School: A Preview","path":"/bayareabites/49794/san-francisco-cooking-school-a-preview","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sfcooking.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/logo200.jpg\" alt=\"San Francisco Cooking School logo\" title=\"San Francisco Cooking School logo\" width=\"200\" height=\"200\" class=\"alignleft size-full wp-image-49963\">\u003c/a>Ready to make a career change? Always wondered if you had the chops to make it in a restaurant kitchen? Want to whip your skills into shape before you launch that catering/food truck/recipe development business? While the Bay Area has never lacked for cooking schools, cooking classes, or chef demonstrations, the brand-new \u003ca href=\"http://www.sfcooking.com/\"> San Francisco Cooking School\u003c/a> is opening this fall at Turk and Van Ness. \u003c/p>\n\u003cp>Starting in January, the school will be offering two programs for would-be professional chefs: a six-month full-time program and an 11-month part-time program with classes on nights and weekends. There'll also be a variety of cookbook signings, chef demos, and \u003ca href=\"http://blog.sfcooking.com/\">day-long workshops\u003c/a> on a wide range of topics, from \u003ca href=\"http://blog.sfcooking.com/2012/08/03/macaroon-workshop/\">macaroons three ways\u003c/a> with Tartine pastry chef Laurie Ellen Pelicano and regional Italian cooking to a \u003ca href=\"http://blog.sfcooking.com/2012/07/17/samins-take-on-turkey-day-1110/\">California Thanksgiving\u003c/a> menu with Pop-Up General Store founder \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat.\u003c/a> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/jodi-liano800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/jodi-liano560.jpg\" alt=\"Jodi Liano\" title=\"Jodi Liano\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49951\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Jodi Liano.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Founder Jodi Liano first trained, then taught, at \u003ca href=\"http://www.tantemarie.com/\">Tante Marie's Cooking School\u003c/a>. In starting her own school, she hopes to break out of the typical French-influenced, recipe-driven mold, inspire her students to cook professionally, and get them tasting, creating, and learning the chemistry behind what works in the kitchen (and how to fix what doesn't). With an advisory board of top Bay Area chefs, and deans including chefs \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> and pastry chef \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/03/02/pastry-chef-profile-bill-corbett-of-absinthe/\">Bill Corbett\u003c/a> she's gotten an earful about the lack of real-world skills in new hires fresh out of culinary school. Sure, these kids might know Escoffier's master sauces, but could they fix a curdled Bearnaise or know how to correct for salt, acid, fat, and sweetness on the fly, without losing their rhythm or dropping into the weeds? What chefs were asking for were employees with culinary intuition, made up of equal parts technical and chemical know-how, a well-developed palate, sensory enthusiasm, and muscle memory--something that could, in fact, be taught, using ratio-based, method-driven systems, not bulky textbooks of recipes to memorize. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/catherine-pantsios800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/catherine-pantsios560.jpg\" alt=\"Catherine Pantsios\" title=\"Catherine Pantsios\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49940\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Catherine Pantsios.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, this would be a school that would start with hands-on hows and whys, with the freedom to mess up and be creative. Liano still talks about an \u003cem>a-ha!\u003c/em> moment over a skillet full of onions that wouldn't caramelize. Her pan got a quick glance from teacher and longtime restaurant chef/owner Catherine Pantsios, who then asked if she'd salted the onions before starting. She had, and there was the problem, since the salt was drawing out liquid, making the onions steam rather than brown. She remembers this moment of basic cooking chemistry even now, in a way that a written instruction might never have stuck. And Pantsios is now the lead instructor for the professional school.\"You have to make mistakes,\" emphasizes Pantsios. \"It's so important!\" (As well as learning what to do with less-than-perfect efforts: hello, soup stock!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cookingschool-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cookingschool-560.jpg\" alt=\"San Francisco Cooking School main demo area under construction\" title=\"San Francisco Cooking School main demo area under construction\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49942\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>San Francisco Cooking School main area under construction.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Finding a space big enough to equip two full teaching-kitchen spaces (one for the professional school, the other for chef demos, public classes, and events) was a challenge that dragged on for almost a year, until Liano discovered the corner site on Van Ness and Turk. Once part of the original Auto Row on Van Ness, the 100-year-old building had loft-high ceilings and huge windows, with plenty of room for both a demo kitchen up front and a more compact, restaurant-sized kitchen in the back, along with a dishwashing room, storage areas, changing rooms, offices, even a mezzanine that could evolve into a student lounge, meeting rooms and classrooms. Once an auto showroom, it had been a carburator shop, then Speedo 690, a short-lived Jeremiah Tower restaurant. Most recently, it had been a outpost of the Naan and Curry chain, until a fire closed it down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/stoves800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/stoves560.jpg\" alt=\"Stoves in main area workspace. Photo: Wendy Goodfriend\" title=\"Stoves in main area workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49956\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stoves in main area workspace.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Liano sees her student demographic as career-changers, people who've been successful in other fields but always felt the lure of the kitchen, and who've made a thoughtful decision to develop the skills and speed required to make it in a professional setting. (And, it goes without saying, have given a long, hard consideration to paying $24,500 for training in a field that pays not much more than minimum wage to start.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/workspace800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/workspace5600.jpg\" alt=\"Workspace for students. Photo: Wendy Goodfriend\" title=\"Workspace for students. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49960\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Professional kitchen workspace.\u003c/strong> Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-kitchen800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-kitchen560.jpg\" alt=\"Professional Kitchen workspace. Photo: Wendy Goodfriend\" title=\"Professional Kitchen workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49980\">\u003c/a>\u003c/p>\n\u003cp>Thus, the professional kitchen is set up like a real (albeit big) restaurant kitchen: a row of ranges, shared prep tables, an adjacent dish room. Expecting an individual \"work station\" of stovetop, oven, and prep area? Not here! Instead, Liano and Pantsios see students learn how to work together, moving gracefully (and fast) around their co-workers, yanking trays of biscuits out of a blasting-hot oven when the range top above is in full filet-searing swing. \"We want to get students used to the pace, rigors, and values of a restaurant kitchen,\" said Pantsios, \"to learn to pay attention to detail, to have that sense of urgency.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-workspace8001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/prof-workspace5601.jpg\" alt=\"Professional kitchen workspace. Photo: Wendy Goodfriend\" title=\"Professional kitchen workspace. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49998\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another crucial part of the school's education program will be San Francisco itself. \"We're small and flexible, and very hooked in to the food world here. Shouldn't all this community be part of your education?\" Thus, Liano envisions hands-on harvesting at local farms, foraging excursions, and talks about sustainable fisheries with the buyers at Monterey Fish. The last two months of each professional program will be an externship at a local restaurant, where students will learn how to put their skills to use in the real pressure-cooker of daily service. Each student will be supervised by a chef/mentor, offering more feedback than the typical \u003cem>stage,\u003c/em> or unpaid apprenticeship, undertaken by many beginning cooks. \"You can't learn to be a chef in culinary school. We're training people to be entry-level cooks,\" said Liano, but cooks with smarts, creativity, and a lively knowledge of how things work in the kitchen and beyond. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/49794/san-francisco-cooking-school-a-preview","authors":["5038"],"categories":["bayareabites_109","bayareabites_64","bayareabites_90"],"tags":["bayareabites_3435","bayareabites_10804","bayareabites_10803"],"featImg":"bayareabites_49963","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/FreshAir_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/liveFromHere.png","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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