Cupcake Workshop: Sat; Sept 15; 12pm-3pm; Chef Gaby (Oakland)

Cupcake Workshop: Sat; Sept 15; 12pm-3pm; Chef Gaby (Oakland)
From USD $115.00
  • Duration: 3 Hours (approx.)
  • Product code: PNRJ9B

Menu: 

  • Tiramisu Cupcake, Coffee Marsala Syrup, Mascarpone Filling and Frosting
  • Lemon Meringue Cupcake, Meyer Lemon Basil Curd Filling
  • Red Velvet Cupcake, Chocolate Orange Liquor Ganache Filling, Chocolate Mint Leaf
  • Vanilla Cupcake, Strawberry Buttercream 

Are you wondering how to make the perfect cupcake? Moist, light with a bite, and in awesome flavor combinations. You will learn how to make different batters and fillings from buttercream to ganache. Sweet lovers and budding bakers alike with enjoy this hands-on class!

Children 8 and older are welcome to attend with a parent.


Chef Bio:

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.


Class format: Each class begins with a lecture from the chefs on the theme and recipes for the class. After this introduction, students break up into smaller groups and begin cooking a recipe. Students will primarily work on this recipe for the hands-on portion of the class, while checking in and learning key points of the other recipes along the way. Students start the class with a prepared snack, and eat throughout the class as different dishes are completed. The main courses are often timed to be eaten together. They are welcome to eat as much as they’d like in class, but unfortunately our zoning permit does not allow students to take food home.


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 (classes@kitchenonfire.com).

Happy cooking,

Kitchen on Fire