Hands-on cooking class 10-2pm, $160 per student – Includes lunch, a logo apron and a set of recipes, 14 student max
Cancellations made less than 10 days from the scheduled class will not be refunded. Payments for classes cancelled 10 days or more before the scheduled class may be applied to a future class or may be refunded.
*If a class does not reach minimum numbers or for some unforeseen reason must be cancelled, you will notified and receive a full refund or you may select a future class to attend.*
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.
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