CANCELLED LE Ceviche and Crudo: Sun, Aug 27; 6-9pm; Chef Gaby (Shattuck Ave)
- Duration : 3 Hours (approx.)
- Product code : P11AG1
Ahi Tuna Tartare, French-Asian vinaigrette, Crimini Mushrooms, Bean Sprouts, Cilantro, Wonton
Scallop Crudo, Meyer Lemon, Thai Chili Pepper, Olive Oil, smoked Maldon salt, fresh Bread
Shrimp, Squid, Albacore, Avocado, Tortilla Chips
Salmon Crudo, Grapefruit Juice, Cucumber, Fresno Pepper, Olive Oil, Cilantro, Crackers
Shrimp, Squid, Coconut, Lime, Fish Sauce, spiced crispy Wonton
There is nothing more delicious than a dinner of fresh ceviche or crudo on a warm summer night. Chef Gaby will teach you how to choose, cut, and season seafood and meat to showcase flavors and textures in its uncooked glory.
Gaby grew up in the Auvergne region of France with his twin sisters. He was fed by his mother’s cooking who always bought products from the farmer’s market and meat from the butcher. At six years old, Gaby received his first cookbook for Christmas. This fostered his excitement for the culinary world and so his journey to becoming a chef began. He spent his weekends in the kitchen, cooking with his mom, making jams, preserves, savory dishes and cakes. On Sundays, he and his dad baked loaves of bread for the week - walnut bread, olive-parma ham bread, etc. At 12, he helped in a bakery learning the skills to make croissants and puff pastries. At 16, he went to culinary school, and graduated with honors 3 years later, going on to pursue a master in culinary arts in the form of an apprenticeship. He worked at La Tour d’Argent, a 3 Michelin star restaurant in Paris, and afterwards worked in one of the Alain Ducasse restaurants (2 Michelin stars). Gaby came to San Francisco five years ago to work as a sous chef at Bistro Clovis, where he became the executive chef a year later. He then transitioned to working in the kitchen of Supperclub, where he worked as the executive chef for two years.
Today he is a cooking class teacher, private chef, and catering chef for different occasions. As well as being an entertaining instructor, Chef Gaby's teaching style focuses on technique which translates into incredibly sexy food both on the palate as well as on the the plate. He believes that cooking can be a magical experience when you combine knowledge and passion with amazing ingredients.
What to wear/bring to class:
Please wear close-toed shoes to all classes. Feel free to bring a favorite apron, but know that we will supply all the tools you need at class.
Wine and other Alcoholic Beverages: We whole-heartedly invite class participants (who are 21 and older) to bring any beverages they would like to enjoy during their stay at Kitchen on Fire for personal consumption. We cannot sell or distribute alcohol and we uphold ABC
regulations. No minor can drink and we cannot have intoxicated students attending a class. Our friends at Vintage Berkeley wine shop
on Vine Street will extend a 10% discount on any bottles you purchase for your class at Kitchen on Fire - just bring in this letter.
Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we
can double check the ingredient list (email@example.com).
Kitchen on Fire