College Prep Cooking ~ Chef Frances (7/24/17)


Sending your son or daughter off to college in the Fall? Wanting them to eat more than cereal and instant ramen noodles?
In this class we will teach students how to cook simple, inexpensive dishes that are both nutritious and packed full of flavor. The dishes will be easy enough to make in one pot on the stove/hot plate, a crock pot or on a sheet pan in the oven. The students will learn how to cook vegetables, different kinds of meat and make simple salad dressings.

*Another College Prep Cooking on June 26th, 6-9pm.

Sample Menu 1:

Chang Mai Chicken Noodles with Bok Choy and Beansprouts

Carrot Pancakes with Korean Hot Sauce

Kale Caesar

Sausage and Sweet Potato Hash with Poached Eggs

Mac ’n Cheese

Sample Menu 2:

Spaghetti and Meatballs

Chicken Parmesan

Carrot Salad with Oranges and Dates

Baked Sweet Potatoes with Black Beans and Feta


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Product Description

Hands-on cooking class, 10am-1pm, 14 person max, $140 per guest ~ includes lunch, a set of recipes & a logo apron to take home.

Frances Wilson can’t remember a time when her life did not revolve around food! She started cooking as child with her mother in her native Ireland. She trained both as a Home Economics teacher and as a chef. Her career has included stints teaching high school in Dublin, being the chef of the critically acclaimed Lalime’s restaurant in Berkeley and four years as Culinary Director at Château Routas in Provence, France, where she was responsible for catering to guests staying at the chateau and teaching cooking classes. Most recently Frances taught the Professional Culinary program at Tante Marie’s Cooking School. She is passionate about building connections between farmers and cooks.

Frances 4.16

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