Cooking Class - Cooking With Inedibles

Learn how to reduce waste and energize your culinary creativity with Chef Anja.

Many cooks don’t think twice before tossing ‘extras’ like cheese rinds, stems, and leaves. In this class, Chef Anja will open your mind to the many uses for ingredients that are often relegated to the waste bin.

This class will teach you to use all parts of ingredients--beets root to stem, a whole hunk of parmesan--beginning with a soup course centered around extras.The main course utilizes the heart of the central ingredients in a lovely bright red beet cream sauce pasta. Dessert makes use of day-old bread in a luscious bread pudding and features a classic and simple homemade caramel sauce.

  • Minimum Guests 4
  • Maximum Guests 10
  • Meal Courses 3
  • Event Duration 3 hours
  • Labels Beginner, Couples, Fun
COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask (Upon Request)
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Reviews guests left for other experiences with Chef Anja

Sharon

Sharon

23 Aug 2019

Chef Anja flawlessly executed a pasta making team building class for 27 people (from Japan, Europe, China, Canada and the US!) and it truly was the perfect alternative to a regular sit down team dinner. The event ran seamlessly, the arrangements ahead of time couldn't have been easier (even with our ever changing headcount) and she was able to accommodate all food allergies. Highly, highly recommend Chef Anja!

Shannon

Shannon

28 Jan 2019

Everything was awesome! Thank you again! :)

Nikki

Nikki

06 Dec 2018

We did a team building event with Chef Anja and it was awesome! I think everyone was a little hesitant at first if we were actually going to have anything edible at the end of the night, but as soon as the timer started the entire team was so energized and everyone made amazing meals! It was such a fun experiences - I would definitely recommend this for a team event or just with a group of friends! Thanks, Anja!

Meet your chef

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Chef Anja has been cooking since she was just thirteen years old, fueling a passion which blossomed into a career that took her from her hometown of Tahoe City to learning to be a professional chef in France. While there, she went to cooking school in Montpellier and apprenticed at Michelin Star restaurants in Lyon. Since then, she has launched a successful personal catering business, cooking dynamic dishes from a French-Californian perspective with a healthy, flavorful emphasis in mind.

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Cancellation Policy

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.

Chef Anja will travel to guests within the Bay Area for this experience.

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