Husband and wife team Jen and Charles are experienced food business operators with successful Champagne bar and restaurant concepts in San Francisco That they’ve brought to New York City. The Riddler opened to much acclaim in the West Village in the fall, and Souvla is opening in April. They’ll share their unique perspectives on strategic branding, organic marketing and restaurant management with aspiring chefs, operators and entrepreneurs. Jen Pelka is the founder and CEO of The Riddler, a popular, all-women-funded champagne bar in San Francisco and New York. The Riddler's first location in San Francisco was named Wine Bar of the Year by Eater and Best Concept by StarChefs, and the second location opened in the West Village in October 2019 at the top of Grub Street’s Power Rankings. It was named one of Eater’s 2019 Most Beautiful New Restaurants. With over 15 years of experience in restaurant and food marketing, Jen is an ace at community building and an experienced, profit-focused operator. Charles Bililies is the founder and CEO of Souvla. The Greek-American comes from a family tradition of restaurateurs and is deeply passionate about the hospitality experience. Bon Appetit Magazine dubbed Charles “the Mark Zuckerberg of fast fine restaurants,” and Souvla is among the San Francisco Chronicle‘s Top 100 restaurants, a recipient of the StarChefs award for Best Concept and has been featured in such media outlets as Today Show, The New York Times, The Wall Street Journal, Forbes and Bloomberg.
One Hour 30 Minutes Lesson
Level 1
$40
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Make rich, gorgeous candies and chocolate to satisfy the child in all of us! On Day 1, we'll cover sugar cooking and caramel cooking, chocolate tempering, gelatin and storage. On Day 2, we'll make a menu that includes: handcrafted gummy bears and sour bears; peanut butter and milk chocolate truffles; lollipops; chocolate fudge; buttercrunch; and sea-salt caramels.
Sharpen your shellfish butchery skills in Knife Skills 4! This hands-on class teaches you the techniques required to prepare a seafood feast. Learn to handle and break down lobster (and make a refreshing lobster salad), and master the art of shucking oysters and clams (and enjoy oysters with mignonette and a modern Clams Casino). You’ll also make succulent Shrimp Scampi and perfectly crisp Fried Calamari. Elevate your culinary confidence and impress friends with your newfound shellfish prowess!
Embark on a culinary journey around the world as we explore the vibrant and delectable world of bowl cuisine in this Asian Bowls class! You will learn to prepare four mouthwatering bowl recipes that draw inspiration from the flavors of Asia and the Pacific Islands. In this class you will make sesame noodle and tea smoked chicken bowl, Japanese teriyaki salmon bowl, and a classic Hawaiian poke bowl.
The South is quite possibly the most delicious region in the country. It's hard not to love its fried...well, its fried everything, plus its braised vegetables and its mile-high pies and cakes. In the land of biscuits and sweet tea, life centers around mealtimes. Come learn a few of those Southern favorites, including: pimento cheese; Southern fried chicken; slow-roasted barbecue ribs; biscuits with honey butter; and braised collard greens. You will sip on sweet tea to complete your feast.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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