When foodies dream, they dream of the San Francisco Bay. With fresh produce year round, amazing proximity to the wine country, and a local culture that weds California ruggedness with a melting pot of cultural breadth, it's no wonder that San Francisco is home to some outstanding restaurants--not to mention culinary arts schools.
A few of the legends who call San Francisco home, include: Alice Waters of Chez Panisse, mother of the slow-food movement; Annie Sommerville of Greens, vegetarian chef extraordinaire and one of the forces behind vegetarian food's presence on menus around the country; and Thomas Keller of French Laundry, the darling of American French cuisine. Join them in San Francisco to find out just why this city is so appealing to chefs.
San Francisco culinary schools offer more than just the opportunity to partake in great food and culture while learning the trade. They offer you the opportunity to work alongside your culinary idols like say, James Beard "Rising Star Chef of the Year" nominee Nate Appleman of A16 and SPQR, or master pastry chefs and owners of Tartine Bakery, Elisabeth Prueitt and Chad Robertson through internships. There's truly no better way to learn how to become a chef than by watching a master at work.
Imagine your perfect day in cooking school, enjoying the look, feel, scent, and--above all--taste of fresh ingredients; spending hours perfecting your culinary craft; and topping all of it off with the chance to cultivate your own personal tastes at restaurants ranging from Ame, where French meets Japanese, to Hog Island Oyster Company, where you meet the sea. Chef school has never tasted better.