BERKELEY COOKING CLASS FIELD GUIDE
Build a Salad: Chef Eden’s Hands‑On Workshop for Complete Meals in a Bowl — Berkeley
A fun, hands-on, 3-hour class at Berkeley Kitchen where Chef Eden teaches how to compose proteins, fats and carbs into balanced, colorful salads you eat at the end of class.
Build a Salad: Chef Eden’s Hands‑On Workshop for Complete Meals in a Bowl — Berkeley.
In a bright teaching kitchen in Berkeley, Chef Eden leads a focused, hands-on workshop that reorients the humble salad into a complete, satisfying meal. Over three hours you’ll learn the essential building blocks—proteins, healthy fats and carbohydrates—and practice combining texture and color so a salad becomes more than a side dish but a full, nourishing plate.
Highlights
Outing Highlights
Lecture, Team Stations, and Tasting
Each class begins with a short lecture from Chef Eden, then breaks into small teams to prepare the day’s menu; you’ll taste and enjoy the salads you make at the end of class.
Build Balanced Meals — Not Just Sides
Chef Eden demonstrates how to combine proteins, fats and carbs and how to layer flavor, texture and color so each bowl functions as a complete, nourishing meal.
A Rotating, Seasonal Menu of Salads
Classes center on a short menu—examples include Curried Rice Salad, Festive Seasonal Salad, Lentil Salad and Southwestern Shrimp Salad—giving you recipes you can recreate at home.
What the day feels like
What the Class Feels Like
The session moves at the pace of a professional kitchen classroom: a chef’s lecture to introduce techniques and recipes, a quick snack to settle in, then hands-on station work in small groups. You’ll prepare multiple salads from the class menu and finish with a shared tasting — everything is produced and eaten on site.
Suitability
Who it's for
Who this class works for — and who should take extra care.
Practical planner
Details to review before reserving
Classes run three hours.
Close‑toed shoes are mandatory; shoulder‑length hair or longer must be tied back. You may bring a favorite apron or your own knife, though aprons and all tools are supplied.
Meet at Berkeley Kitchen for the class; plan to arrive a few minutes early to check in and settle at your station.
A snack is served at the start of class and you eat what you prepare at the end; zoning rules prevent taking food home. Participants 21+ may bring beer or wine for personal consumption but staff cannot open or serve beverages.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
Can I bring my own knife or apron?
Yes — you’re welcome to bring a favorite apron or a personal knife to practice with, though aprons and tools are supplied in class.
Are there shoe or hair requirements?
Yes — close‑toed shoes are mandatory and shoulder‑length hair or longer must be tied back for kitchen safety.
Can I take home the food we prepare?
No — the facility’s zoning permit does not allow students to take prepared food home.
What if I have food allergies?
Indicate any allergies on your class registration and contact [email protected] if you need the ingredient list double‑checked.
May I bring wine or beer to the class?
Yes — participants 21 and older may bring wine or beer for personal consumption, but Kitchen on Fire employees cannot open or serve beverages and cannot sell or distribute alcohol.