Cursos De Cocina Para Principiantes En San Francisco Cerca De Mi

Kate Radosevic: I’ve been using the Advanced Bread and Pastry text book for years in the production bakery setting, and finally had a chance to attend the Artisan 1 class earlier this month. Wow! The curriculum, instruction, staff, production team, equipment - all of it made for an excellent learning experience that somehow made me even more excited about bread and pastry than I already was. Big thanks to the whole team who shared so much with us! Can’t wait to come back for more.

Robert Sharp: The two day course “Viennoiserie” was most enlightening. I came away with the knowledge and confidence to create a variety of pastries far in excess of what I expected. The course instructor is a true professional baker who left no question unanswered. The instruction is well worth the tuition. You too can be a baker.

Gabriel Barrera: IT'S A CRAZY THING.... VERY DELICIOUS.. VERY GOOD SERVICE THE BEST COFFEE PASTRY IN ZARAGOZA

Justine Nghiem: Amazing experience for both pro and home bakers . I took 2 courses and plan to take more

Juliana Chea: I just took the Artisan 1 systematic approach to bread making class with Stephan Barbiero and it was AMAZING. I would consider myself a pretty experienced home baker with regard to cookies, cakes, scones and the like but had always been too intimidated by bread to try it at home. This five day course taught me so much. Stephan is an incredible instructor who broke down very complex information in an easy to digest way, continually checked for understanding of concepts and created a very hands on, open environment for students to do/touch/make mistakes and ultimately learn! The course is not for the faint of heart - it is both physically and mentally challenging but well worth it to tap in to Stephan’s knowledge. Wonderful experience that’s equipped me to be a more confident baker - if you are thinking about it, think no more!

Dee P: A wonderful place full of wonderful, caring, knowledgeable people! Can't wait to come back!

Freyka Arcentales (BiaMar Food): Highly recommend, if you want to learn bread and bread business, don't miss out!I read in a review that someone could not pick up the pace with the instruction, that is completely not true! The course is well designed and structure to perfection, they thought as many different type of breads and what is more important they thought us a different technique with each! So that later we can apply ourselves and be bakers! Bakery is a fast paced business, baking at home is also for a fast pace mom! This course is great for both.

Roshan shakya: Positive Professionalism

Marcus Costa: Perfect

Jean Keane: Excellent , I enjoyed and learned so much about baking.

Hen Pastry Chef: The best place in the world! I already take 3 courses in the SFBI and I probably go back for more !The programs are very interested and informative you learn a lot !! And make a lot of stuff!Don't think twice if to go or not Im sure you won't disappointed!The teachers are super nice have a lot of knowledge ! Very professional and super patient

Ángel Cas: Best school for artisanal baking in the country.

Squirrel Friend: Lazy Bear is another amazing dining experience in San Francisco. The menu offers a woodsy flair with foraged ingredients. Interesting and unexpected flavors such as pine are incorporated really well into the menu. The seafood is handled expertly. It is also a great place for lamb/mutton lover as two types of really delicious lamb chops are served for main protein. Desserts are exceptional especially the blueberry course. The draw back is that couple dishes are heavily salted for my taste, for example the butter course. Wine pairing is great. I really recommend the Yquem flight for the dessert. The Yquem sommelier is very knowledgeable and fun to chat to if you love Yquem. Service is top notch. As a solo dining guest, I really appreciate that the staff keep up with my pace and did not make me sit through 2-3 hours for dinner. Overall, this was quite an unforgettable dinner for me.

isabelle C: The food is here amazing start to finish. The desert is was so delightful. I loved all the food here and when I went, there were a lot of fish dish and all of them were great. It was rich in flavor but still not heavy. The staff makes you feel comfortable. The service is amazing because they are not stiff and yet make you feel very attended. The atmosphere is fun like dark cabin in the mountains like cozy and grand. I will for sure come back in the future.

Rachel Bonifacio: Staff are so friendly and quirky, it's fun and casual, not a snobbish restaurant at all. The food is unforgettable — great presentation, interesting stories about the ingredients, taste chemistry was really good! I got the non alcoholic pairing and that was amazing.It's one of the best Michelin star restaurants I've ever been to.

Jeff Sharp: OMG. This was my best dining experience ever. Not only because of the amazing menu. The service was absolutely amazing, and the staff was so friendly and happy to share information about each dish and glass. This was an extremely special night for us and we will be looking forward to visiting on other special occasions in the future!!!

JC Marin: but more the substance and ethos of his craft and use of textures and intricate flavors. The entire staff were a delight to us during our time, which simply added to the overall experience.