Description
$140 Includes lunch, SCS logo apron & recipes, 14 person 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.*
Chef Mathew has been working in the culinary industry for over 20 years. His passion for the culinary arts began at the age of 5 when he would tail his grandmother around the kitchen during holiday meal preparations. He was inspired by her seamless ability to flow in the kitchen as she artfully prepared each dish with grace and elegance. This tradition of culinary skill was passed on to Mathew as he rose through the ranks in the restaurant industry. At the age of 14 he started as a dishwasher at a diner in Grass Valley; from there he occupied every kitchen position from line cook to head chef. He has experience creating masterful dishes at French, Greek, and Italian restaurants; however, the pride of his culinary career is his expertise in Japanese cuisine. He worked as the Executive Sous Chef at Kaido in Grass Valley for 7 years and he is currently employed as the Junior Sous Chef at Miminashi in Napa. The minimalism and art of Japanese culture transcends into Chef Mathew’s dishes; he has a passion for combining his own Japanese heritage with other cultures thus creating food that is vibrant, balanced, and unique. Despite his breadth of knowledge in Japanese cuisine, Chef Mathew is never done learning. It is his hope that through teaching the art of Japanese cuisine he will gain new insight that will further his mastery as a chef.
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