Cooking Demos and Chef Bio’s

Cooking Videos

Art Chef Jimmy Zhang

Fruit and Vegetable Carving

Chef Andrew Chaney

Shortbread Cookies with Homemade Peach Jam

Chef James Reid

Chocolate Tart

Chef Clyde Serda

Cooking with Cactus

Chef Clyde Serda

Easy Mexican Rice

Art Chef Jimmy Zhang

More Fruit and Veggie Carving

Chef Chris Skrocke

Chicken and Waffles

Chef Mo of YUM Chefs

Miso Soba Noodles

Chef Nicole Easterday

FARMcurious: How to make Chévre

Chef Sarah Silva

Cooking with Corn

Chef Clyde Serda

Pulled Pork Po’boy with Homemade Pickles

Jimmy Zhang

Fruit and Veggie Carving 2

Chef GinaMarie Steuben

Cake decorate

Chef Mike Harris

ChurWaffles

Chef Sarah Silva

Ice Cream

Chef Sandy Burns

Decorating

Cathy Zappone of Shabby Sugar

Cookie Decorating with Royal Icing

Chef Clyde Serda

Tamale Pie With Chicken

Download the recipe here

Jenn DeJanes of Jenn’s Cupcakes

Decorating

Justin Dutcher and Chef David of Cattlemens Steakhouse

Cooking Steak

Burgess Brothers’ Burgers

Dates/Times:
Saturday June 29th at 3:30 and 6:00, Sunday June 30th at 1:00

Burgess Brothers’ Burgers (BBB) was founded by twin brothers Jonathan (Fire) and Matthew Burgess (Law), in 2012; after a friendly burger competition in 2010. Both brothers were born and raised in Sacramento California and are still active in their public service professions. This dynamic duo has been featured on ​ Pickler & Ben, Home Shopping Network​ ​(HSN)​,​ Food Network Guys Grocery Games (Twin It to Win It)​, CBS, ABC, NBC, FOX, KCRA and a host of other television stations. The Brothers continue to give back by donating their time on culinary advisory boards for schools and colleges, in addition to public speaking engagements for young entrepreneurs. The brothers also have a passion and mentor youth and adults that have the desire, work ethic and passions for careers in public service.

Burgess Brothers Burgers

Chef Clyde Serda

Dates/Times:
Sunday, June 16th at 1:00 at 3:30, Sunday, June 23rd at 3:30, Friday, July 5th at 3:30

Chef, Culinary Instructor, Author, Cook Book Critic, Food Product Developer, Food Judge for California State Fair, and Alameda, Marin and Contra Costa County Fairs. Artist who paint in acrylics and is a Antonin Carême Medal Holder, Currently Chef Instructor at Treasure Island Job Corps. Former Food Safety Chef for the San Francisco 49ers Levi Stadium and Candlestick, and Castro Valley Unified School District. He has instructed over 5,200 culinary students.

Chef Clyde Serda

Chef James Reid

Dates/Times:
Saturday, June 15th at 1:00

Demo:
Truffle Making

Chef James Reid is a graduate from Hastings College in England, where he studied hotel and restaurant management. He has worked in fine restaurants throughout England, France and Germany, including work as a pastry chef at a Michelin two-starred restaurant. For nearly 20 years, James operated his own catering company, James Reid & Company, which was voted one of the top 10 Bay Area caterers by the San Francisco Chronicle in 1999. In 2001, he began creating and developing an exceptional line of decadent and hand-crafted truffle bars, which led him to open Sterling Truffle Bar in San Francisco three years later. In 2010, Sterling was recognized with a master award by International Chocolate Salon. Currently, James caters private parties and serves as a culinary instructor for the Job Corp at Treasure Island in San Francisco.

Chef James Reid

Jennifer DeJanes, Jenn’s Cupcakes

Dates/Times:
Saturday, July 6th and Sunday, July 7th at 1:00, 3:30, and 6:00

Demo:
Cupcake decorating

In February 2014 Jenn’s baking hobby became a reality when Jenn’s Cupcakes and Parties became a licensed Cottage Food Operation in Alameda County. Jenn had never spent a day in culinary school, this skill that she was born with just had to be shared. So it began… Just 3 years later Jenn’s Cupcakes now has a staff with a passion for creating, they work hard to make clients visions come to life! The business has expanded from just 10 cupcake recipes to a full-blown custom bakery with a flare on complete party planning including rentals and custom design. In 2016 their permit expanded to sell baked goods at local restaurants.

Jenn and her staff absolutely love all the fun custom orders that come pouring in every month. The hundreds of cupcakes and dozens of cakes that go out, run the gambit from corporate events and weddings to fully customized theme parties. They pride themselves in creating the perfect dessert for any occasion. Everything that comes out of the kitchen needs to be both beautiful and delicious!

Jenn’s Cupcakes is devoted to being active in their community through fundraisers for schools and non-profit organizations. You will see their goodies at many community events as well. When it’s time for your children to book their next birthday party, call Jenn’s. Hands on teaching is their specialty. They invite you to share the fun and learn how to be creative while enjoying delicious treats. As they say it’s truly fun to be in the edible art business. Jenn is incredibly grateful for all the local support she has received and a huge thank you goes out to all the clients who believed in her and have made this hobby a huge success. 100,000 cupcakes and counting!

To book your next custom event or cake visit our website
www.jennscupcakesandparties.com.

Jenn's Cupcakes

Art Chef Jimmy Zhang

Dates/Times:
Saturday, June 15th at 3:30, Saturday, June 22nd at 1:00, Saturday, June 29th at 1:00

Demo:
The intricate art of fruit and vegetable carving

The art of fruit and vegetable carving has its roots in the age of the Chinese Tang Dynasty (AD 618-906) and Sung Dynasty (AD 960-1279). This exquisite craft has been slowly developed and refined over the years in China.

These beautiful garnishes and fruit carvings were not only created for the Kaiser’s feudal banquet but they were also popular among average people, who enjoyed beautiful artistic food presentations.

Located in the Bay Area since 1998, Art Chef Inc., has been actively promoting the intricate Chinese art of fruit and vegetable carving to the general public as well as to many professionals in the food service industry around the United States through its fruit and vegetable carving training programs, exquisite carving centerpieces for special events, and carving demonstrations, conducted by its founder, Chef Jimmy Zhang.

Over the years, Art Chef Inc. has graduated many chef students, whose culinary carving skills have won them numerous titles.

Chef Jimmy’s artistic talents and his reputation as a dedicated carving art teacher have drawn many people from faraway states and lands to the Bay Area to study the carving art under him.

http://www.artchef.com/

Art Chef

Chef Sarah Silva, Pans on Fire

Dates/Times:
Friday, June 21st at 6:00 and Friday, June 28th at 6:00

GinaMarie, Sweet Freedom Bake Shop

Dates/Times:
Friday, June 28th at 3:30, Sunday, June 30th at 2:30

Demo:
How to make homemade cake look professionally decorated

Sweets so delicious, you won’t miss what’s missing!!
Our passion for allergy friendly treats was born when our four children were diagnosed with multiple food allergies and intolerances. It used to be that many birthday parties were spent in tears as each of them had to miss out on common treats, but now they have sweet bliss. We are so happy to now pass on the delicious discoveries of our Gluten Free and Allergy Friendly treats.
We hope you’ll find your Sweet Freedom here!

https://sweetfreedombakeshop.com/

Cake

Nicole Easterday, FARMcurious

Dates/Times:
Friday, June 28th at 3:30, Sunday, June 30th at 2:30

Demo:
Learn to make one of the easiest cheeses around (fresh goat cheese) and then we’ll show you how to turn it into endless combinations of appetizers and desserts.

Nicole Easterday is the founder of FARMcurious in Oakland, California. Nicole teaches urban homesteading classes with a focus on cheesemaking, fermenting and simple charcuterie for individuals and team-building activities. She revels in the science of these activities and loves to share it with others. She received her artisan cheesemaking certificate from the College of Marin in 2011, placed in Cheesemonger Invitational in 2019 and is preparing to pass the American Cheese Society Certified Cheese Professional exam this July.

About FARMcurious:
FARMcurious is an organization created to educate, inspire and equip urban dwellers with an interest in producing their own food, preserving the harvest, reducing their environmental impact and eating seasonally and sustainably. We specialize in entertaining science-based hands-on cheesemaking classes.

Learn to make your own mozzarella, burrata, chèvre, feta, ricotta, crème fraîche and more! We also teach fermentation and other food-focused DIY home skills. Come check out a class in our space or invite us to your home or office to treat your group to the most memorable
team-building in the Bay Area.

https://www.farmcurious.com/

Famr Curious

Chef Mo, YUM Chefs

Dates/Times:
Sunday, June 23rd at 1:00

Demo:
Miso soba noodles with Asparagus

Chef Mo began her career in the culinary arts after graduating from Le Cordon Bleu in 2008. She spent many years working in a number of bakeries and restaurants throughout the Chicagoland area and decided it was time to discover a way to combine her two passions, cooking and children, into one promising career. She moved to New York and assisted in the opening of Molly’s Cupcakes and decided to start moving toward her newly established goal to teach children the joy of cooking. “I want to show kids where their food comes from and how to prepare it in different and interesting ways. I want to help them develop a healthy relationship with food by teaching them how yummy and fun it is to prepare their own meals with fresh ingredients.”

After many years teaching children in New York, Chef Mo decided to make the move to the West Coast which brought her to the Y.U.M. Chefs kitchen. “I’m so excited to be apart of Y.U.M Chefs and very eager to share all my knowledge with my students and their parents”.
Young Urban Modern Chefs offers cooking programs for children and adults alike. Located in the Mission District of San Francisco, YUM Chefs is a project of open mind a non-profit dedicated to the development of children. YUM Chefs’ mission is to empower children in the Bay Area as they build positive, meaningful relationships with food and food culture through hands-on, from scratch cooking experiences. We offer weekend and afterschool enrichment cooking classes, birthday parties, and school closure camps throughout the year.

http://yumchefssf.org/

Chef Mo

Chef Chris Skrocke

Dates/Times:
Friday, June 21st at 1:00 and 3:30

Demo:
Chocolate Croissants (1:00) Chicken & Waffles (3:30)

Chef Christopher Skrocke, formerly of the Pacific-Union Club and Fairmont Hotel San Francisco, now teaches High School Students in Newark, California. He is joined by his Godchildren Zoe Cai James and Vincent James. Together the three of them are working on a cookbook: “Kinder In Place, Family Cooking”

Chef Chris Skroke

Experience Burma Restaurant and Bar

Dates/Times:
Saturday, June 23rd at 6:00

Experience Burma opened as a way of connecting people through the food we eat. We’re proud to serve cuisine that’s authentic to our Burmese heritage. Those who haven’t experienced our cuisine before will be delighted by its influences of Indian, Chinese, and Thai food. Sounds great, right? We encourage family-style sharing, so order a few plates for the table and try a little of everything. Our restaurant is rich with history and tradition, and we can’t wait to make you a part of it.

https://theexperienceburma.com/

Experience Burma

Cathy Zappone, Shabby Sugar

Dates/Times:
Friday, July 5th at 6:00

Demo:
Royal Icing Cookie Decorating & selling cookies starting at 4:00

 

Shabby Sugar is continuing the family tradition pioneering new forms of food decadence. There have been great bakers in our family going back more than a century. The early 1900s in Wooster, Ohio, saw two of my great aunts running a bakery, fattening up the locals. In a mix of Hungarian and Italian traditions, my grandmother and momma schooled me in the kitchen arts, just as they were, particularly on desserts. In the 80s, my sister, mother and I opened a tea room in South Carolina, “Cream Puff Swan.” Life got in the way for a decade or two, but those delectable have now been brought west, to you.

http://www.shabbysugar.com/

Shabby Sugar

Cattlemens Steakhouse

Dates/Times:
Friday, July 7th at 1:00

http://www.cattlemens.com/restaurants/livermore/

Cattlemans

Chef Andrew Chaney, Susie’s Cakes

Dates/Times:
Saturday, June 15th at 6:00

http://susiecakes.com/

Susie Cakes