Sushi Workshop: Fri, Sept 1; 6:30-9:30pm; Chef Gaby (Shattuck Ave)
- Duration : 3 Hours (approx.)
- Product code : PDUNZT
- Japanese Miso Soup with Miso Shiro
- Nigiri: Maguro, Sake, Toro, Hotate, Ohyou, Namera, Unagi.
- Kapa Maki
- California Roll
- Dragon Roll
- Heaven Roll
Hello and welcome to a modern take on sushi. From nigiri and sashimi to hand rolls, Chef Gaby will be using the freshest fish available at the market. Fish egg roe, fresh handpicked crabmeat, salmon, halibut, and let’s not forget red and white tuna. You will have a tray with some of each item and you will be able to make and eat what pleases you. Chef Gaby will demonstrate how to roll and also decorate the rolls. Get ready to impress your friends and family with a dragon on a plate!
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 chefbegan. 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. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class.
Class format: Start your class with a snack and a lecture from the chefs about the theme’s tips & tricks. After this introduction, you will break up into teams of three or four people, and start cooking a recipe. Each team/station will make a different recipe, so the class as a whole prepares the menu in its entirety. You are encouraged to rotate from one station to another, but you won’t be able to make every dish. After you've finished cooking, sit down to a dinner party with your classmates and feast on the spread that you have just learned how to prepare. You are welcome to eat as much as you’d like in class, but unfortunately Kitchen on Fire’s zoning permit does not allow students to take food home
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. (firstname.lastname@example.org).
Kitchen on Fire