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Alumni:
Where are they now?
Alumni:
Where are they now?
SF Cooking School Kitchen
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AMANDA: Amanda is working in the Williams-Sonoma Test Kitchen creating recipes for their catalog and website. She also stays busy teaching cooking classes, testing recipes for upcoming cookbooks & creating food and travel content for her blog: A Life Well Lived

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NICOLAS: Nic can be found on the line cooking at the award-winning State Bird Provisions, volunteering and advocating for the US Healthful Food Council SF, and doing product development for Bitty Foods.
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STEPHANIE: Stephanie is a freelance food photographer, writer, and recipe developer. Her food blog is Lick My Spoon. You can also often find her upstairs at San Francisco Cooking School working on the school blog.
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LAUREN: Lauren is working on the team that is opening Seed + Salt, a plant-based café coming to San Francisco in October. She is also recipe testing, has worked on two cookbooks, Tacolicious & Bar Tartine, and has published recipes on Refinery 29 and in Wired Magazine. Check out her blog: wegolden.com.

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MANDY:  Since completing the Culinary Arts program, Mandy has gained experience in a variety of facets of the food industry. She is helping run operations part-time for a natural foods business. She is a freelance recipe tester & developer, contributing regularly to GFF Magazine. Additionally, she is learning more about the pastry world as a part-time pastry cook at Tout Sweet Patisserie. 
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NICOLE: Nicole works in food styling and as a culinary instructor, both at San Francisco Cooking School and through her business, Kindred Table, where she hosts private culinary events. You can also find her on the the line for Sunday brunch at the gorgeous Boulette's Larder.
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FERNANDA: Fernanda works at Nopa, where she also did her externship, both in prep and cooking on the line. When she's not at Nopa, you can find her in the CHOW.com test kitchen testing recipes, prepping and styling food.
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LINDSAY Lindsay is running a private chef and catering company called Delicious Domestic Meals. She has also been chosen as one of the first ten hosts to help launch the new "home restaurant" movement in San Francisco with a company called EatWith.com.
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SEAN: Sean is currently working at Delfina and has learned how to cook a perfectly crisp, moist quail. among countless other things. Sean can also now do Chef Catherine's mirepoix test in under three minutes!
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COREEN: Coreen is working as a freelance chef doing personal dining, private dinners, and catering.  You can also find her working in the underground pop-up scene with Sub Culture Dining. Coreen is a featured cook/host at a company called Eatwith.com.
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BRANDON: Brandon is cooking at Twitter, after having completed a successful externship at Atelier Crenn.
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MARIA: Maria is working as a line cook at Locanda restaurant, where she also completed a successful externship.  
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HARRIET: Harriet loved the SFCS Culinary Program Externship at A16 Rockridge so much she just kept going back. She is currently filling in as the head Pastry Chef while the executive pastry chef is traveling, in addition to teaching cooking.
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DARA: Dara is wearing many hats. Her business, Dara’s Kitchen, provides in-home catering services and retail “to go dishes” to local stores. Dara is also special events chef at Toby Lane Winery. Dara also cooks with several  other Bay Area catering companies.
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MAUREEN: Maureen is working on menu collaboration, pastry development, teaching, garde manger, and recipe development for a cocktail book she is writing. Most days you can find Maureen at her restaurant, Little Savannah, in Birmingham, Alabama. 
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NICOLE: After completing her externship at Quince and Cotogna Restaurants, Nicole returned home to Newport Beach California and accepted a pastry position with Pizzeria Mozza. Nicole has since joined Studio Restaurant at Montage Laguna Beach and spends her free time with her husband tending to their extensive vegetable garden and volunteering at The Ecology Center.
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EMILY: Emily is working in the Williams-Sonoma Test Kitchen developing products and recipes. Prior to that, she worked in the kitchens at Frances and Marla, and spent time at the CHOW.com test kitchen assisting with food styling. 
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NATALIE: Natalie completed her externship at Delfina and is now working full-time at nopa.
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KRISTA: Krista is working full time as the Pastry Assistant at Marla Bakery in the Outer Richmond. When she's not there she's likely baking and recipe developing at home.
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LINDSAY: Lindsay is working full-time in pastry at Mourad where she also completed her externship. 
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D.J.: D.J. is working at Jane on Larkin, after externing and working at Tartine Bakery. At Jane, he spends the majority of time on pastry production, but also works with the bread and croissant team. In his spare time, he continues to bake and develop desset recipes, chronicling his never-ending food adventures on his blog: cookiecaptain.com.
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Chia:  Chia is currently working at Mourad SF where she also did her externship. Although she graduated the pastry program from SFCS, she can now be seen working the Garde Manger station as well as the pastry line during service.

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Katharine: After a successful (and delicious!) externship at Delfina Restaurant, Katharine started working at Hampton Creek, which has built a movement around the idea of making good food accessible to everyone; they were recently named the fastest growing food company on earth (Inc. Magazine)!

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TXELL: Txell has been the Pastry Assistant at The Progress and now she is working full time at State Bird Provisions. When she's not making tasty desserts at work, she's likely researching recipes and testing new ideas at home.