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Cooking Demos

2023 Fair Cooking Demonstrations

FREE with Fair Admission

Come watch the Fair Cooking Demonstrations on Saturdays and Sundays in Building C on the Kitchen Stage. Demonstrators, from local restaurants, bakeries, food trucks, etc., will do 30 minute demos featuring a variety of dishes and cooking techniques.

Cooking Schedule

Coming this Spring

Saturday, June 18

Demo: Drizzle Cakes 

Bio: Chef Skrocke, formerly of the Pacific-Union Club and the SF Fairmont currently teaches High School Culinary Arts in Newark, CA. His Godchildren Zoe and Vincent are former 1st Place winners here at the Fair and are currently students at Washington High School in Fremont. They are currently working on a cookbook focusing for kids and adults cooking together.

Demo: Make Ahead Meals

Websites: Desserts First Baking and Catering

Instagram – @desserts1st

Bio: Chef Amanda Rose started Desserts First in 2012 when she realized her lifelong dream of
opening her own baking and catering company. Amanda is a trained chef as well as a culinary
arts teacher. Amanda’s dream of becoming a chef started at a young age when her grandfather taught her how to make peanut butter fudge at the age of 5. Her love of sharing food and cooking tips has lead her to her career. One of her passions is teaching others to plan and
prepare meals ahead to make life easier for busy people. 

Demo: Spanish Tapas – Gambas al ajillo (Garlic Shrimp) and Chorizo & Manchego Tostada

Websites: Pans on Fire

Instagram – @pansonfire

Bio: Pans on Fire has served Pleasanton, CA since 2006, providing a local source for gourmet
cookware and cooking classes. Our focus is on teaching tips and cooking techniques to make authentic, delicious meals from scratch using fresh ingredients. At Pans on Fire we provide cooking experiences for individuals, kids, families and corporate teams.

Demo: Make Ahead Meals

Sunday, June 19

Demo: Healthy & Yummy Recipes

Websites: 660 Food/Bay Area

Bio: Miggi Demeyer, Graduating with highest honor in Culinary Arts from California Culinary Academy (Le Cordon Bleu Program) in 2008 and receiving her Court of Master Sommelier certificate in 2013, she is an active lecturer, teacher, and writes for several Chinese-language culinary magazines on food and wine. Her first book, “Entertaining Around the World with Miggi”, introduces a wide range of cuisines, basic wine knowledge, western cooking techniques, and tips for successful entertaining to a Chinese audience.

Websites: ZNH Cakes

Bio: My name is Farzana Hadi, I run Z&H Cakes located Pittsburg, CA. I became fascinated with custom cake designs after watching cake shows on television. I started playing with designing cakes for my niece and nephews’ birthdays. Little did I know that my little hobby would transform into Z&H Cakes. In the past 5 years I have made hundreds of cakes for birthdays to weddings and few memorials. Each cake and client brings me a joy that is unexplainable.

Demo: Drizzle Cakes 

Bio: Chef Skrocke, formerly of the Pacific-Union Club and the SF Fairmont currently teaches High School Culinary Arts in Newark, CA. His Godchildren Zoe and Vincent are former 1st Place winners here at the Fair and are currently students at Washington High School in Fremont. They are currently working on a cookbook focusing for kids and adults cooking together.

Demo: Chicken & No-knead Breads

Saturday, June 25

Websites: J Boss Bakery

Instagram – @jbossbakery

Demo: Make Ahead Meals

Websites: Desserts First Baking and Catering

Instagram – @desserts1st

Bio: Chef Amanda Rose started Desserts First in 2012 when she realized her lifelong dream of
opening her own baking and catering company. Amanda is a trained chef as well as a culinary
arts teacher. Amanda’s dream of becoming a chef started at a young age when her grandfather taught her how to make peanut butter fudge at the age of 5. Her love of sharing food and cooking tips has lead her to her career. One of her passions is teaching others to plan and
prepare meals ahead to make life easier for busy people. 

Websites: J Boss Bakery

Instagram – @jbossbakery

Jessica grew up with a love of baking and has always found joy in sharing her baked goods with family and friends. After finding herself unemployed in 2020, she spent her time binging every baking show possible and found herself in the kitchen every chance she got. This started the journey of making this passion into a career. J-Boss Bakery started out completely vegan because her husband is allergic to dairy and quickly shifted to being completely gluten-free after realizing how many people would be helped. Jessica’s goal is to create indulgent, delicious, and allergy-friendly desserts that everyone can enjoy!

Demo: Make Ahead Meals

Websites: Desserts First Baking and Catering

Instagram – @desserts1st

Bio: Chef Amanda Rose started Desserts First in 2012 when she realized her lifelong dream of
opening her own baking and catering company. Amanda is a trained chef as well as a culinary
arts teacher. Amanda’s dream of becoming a chef started at a young age when her grandfather taught her how to make peanut butter fudge at the age of 5. Her love of sharing food and cooking tips has lead her to her career. One of her passions is teaching others to plan and
prepare meals ahead to make life easier for busy people. 

Sunday, June 26

Websites: J Boss Bakery

Instagram – @jbossbakery

Demo: Pork & Shrimp Spring Rolls

Websites: Slanted Door Group/San Ramon

Instagram –  @slanteddoor_sanramon

Bio: Dong Choi Chef De Cuisine Choi was born in Seoul, Korea and moved to Atlanta, Georgia as a
young child. He alternated between eating traditional Korean and southern comfort foods. Choi
found a love for cooking in college and began building a career working with award-winning
chefs like Joel Antunes in Atlanta, as Executive Chef for David Myers in LA, Las Vegas, Asia,
and with the Michael Mina Group and Daniel Patterson Group. Dong is humbled to now be in
the Bay Area with The Slanted Door Group where he continually redefines what it means to
cook modern Vietnamese and Asian cuisine in the US. Tim Wong Chef De Cuisine Born and
raised in Hayward, California, Wong has been close to home most of his life. His first job was at
Claremont Resort and Spa in Berkeley, CA and he later became the corporate sous chef at Intel
Headquarters. Wong was a part of the reopening team of Slanted Door San Ramon as an
Executive Sous Chef. With his focus on quality and teamwork, he quickly became Chef de
Cuisine. Wong lives in San Lorenzo, CA. When he is not working, he likes hanging out with his
family, cooking with his two boys, and traveling.

Demo: Seafood Paella with prawns and scallops

Bio: 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.

Demo: Healthy & Yummy Recipes

Websites: 660 Food/Bay Area

Bio: Miggi Demeyer, Graduating with highest honor in Culinary Arts from California Culinary Academy (Le Cordon Bleu Program) in 2008 and receiving her Court of Master Sommelier certificate in 2013, she is an active lecturer, teacher, and writes for several Chinese-language culinary magazines on food and wine. Her first book, “Entertaining Around the World with Miggi”, introduces a wide range of cuisines, basic wine knowledge, western cooking techniques, and tips for successful entertaining to a Chinese audience.