About The Field Kitchen
The Field Kitchen is a vagabond cooking school, finding different locations around the East Bay to teach classes for home cooks. Sometimes we take our mobile kitchen and students out to a local farm and hold our classes there.
We believe cooking meals for yourself and your family should be an enjoyable experience. We will teach you good knife skills and techniques that will speed up your cooking. We will develop your palate and your seasoning skills so that your food tastes really good. In our classes, we hope to give you confidence to try new things and to start to use recipes more as guides, enabling you to improvise according to what’s available and at its best at the store or market.
Our classes are fun and engaging. We welcome students of all levels and abilities. You will get to cook in a calm and supportive environment and to sit down to the table at the end of the class and share all the dishes we make in class. All our recipes are designed to be delicious and stress free.
Jen, Sasha and Frances met while teaching at Tante Marie’s Cooking School in San Francisco. We are enthusiastic and experienced teachers who love to share our passion for good food. We love shopping at Farmer’s markets and connecting with local farmers. We try to cook with the best quality ingredients that are in season.
Jen taught recreational classes and led private culinary events at Tante Marie's Cooking School for 15 years, in addition to working as a private chef and caterer. She is also certified as a Master Taster with Chef’s Best, where she does sensory evaluation of consumer food and beverage products.
Frances is a seasoned food professional who taught the professional culinary program at the renowned Tante Marie's Cooking School in San Francisco for more than ten years and now teaches at the Silverado Cooking School in Napa. She also cooked and taught cooking classes at Chateau Routas in Provence. Locals will most likely remember her as the chef for many years at Lalimes restaurant in Berkeley.
Sasha attended the Professional Pastry program at Tante Marie’s Cooking School. After years of working at Bay Area restaurants and bakeries such as Bay Wolf, Garibaldi’s, Café Rouge and Sweet Adeline Bakeshop, she returned to her alma mater to teach the Professional Pastry Course and occasional recreational classes.