BERKELEY COOKING CLASS FIELD GUIDE
Father’s Day Brunch with Chef Ansarys — A hands-on Berkeley class to sharpen your brunch craft
A focused, three-hour cooking class at Berkeley Kitchen where Chef Ansarys teaches fry, bake and flavor techniques to elevate classic brunch dishes.
Father’s Day Brunch with Chef Ansarys — A hands-on Berkeley class to sharpen your brunch craft.
On a sunlit Sunday in Berkeley, step into the professional workroom of Berkeley Kitchen for a small-group brunch class led by Chef Ansarys. Over three hours you’ll move from demonstration to heat—learning frying, emulsifying, baking and flavor layering as you prepare a menu of fried chicken and waffles, cobb salad and cornbread muffins, tasting what you cook and leaving with new skills for more relaxed meals at home.
Highlights
Outing Highlights
Bold, comforting brunch classics
The class centers on a compact, high-impact menu—Buttermilk Fried Chicken and Waffles with homemade pancake syrup, Cobb Salad with blue cheese dressing, and Cornbread Muffins with caramelized peach butter—designed to teach techniques that translate to home cooking.
Technique over tricks
Expect a short chef-led lecture followed by hands-on stations where participants practice frying, baking and emulsifying—skills the class emphasizes so you can reproduce memorable brunches at home.
Cook, taste, and learn in community
The format mixes demonstration, teamwork and shared tasting: you’ll begin with a snack, break into small teams to execute each dish and finish by eating the plates you’ve prepared together.
What the day feels like
What the class feels like
The experience is structured and social: a concise lecture from the chef opens the session, then the group fragments into smaller teams at workstations to prep, cook and plate. A snack starts the class, and at the end you sit down to eat what you made—there is ample tasting during the session, though food cannot be taken home due to zoning rules.
Suitability
Who it's for
Who this class suits—and who should take precautions.
Practical planner
Details to review before reserving
The class runs three hours and follows a set sequence of lecture, team cooking and group tasting.
Close-toed shoes are required; long hair must be tied back. You may bring a favorite apron or a personal knife, but the kitchen supplies aprons and all necessary tools.
Participants aged 21+ may bring wine or beer for personal consumption, but staff cannot open or serve it and no minors may consume alcohol. Intoxicated students are not permitted.
Review the class menu ahead of time and indicate any allergies on your registration; contact the operator to double-check ingredient lists if you have concerns.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
Where is the class held?
At Berkeley Kitchen, 1509 Shattuck Ave., Berkeley, CA.
How long is the class?
The session runs three hours.
Can I bring my own apron or knife?
Yes—you are welcome to bring a favorite apron or a personal knife, although the kitchen provides aprons and all tools needed for class use.
Can I take the food I make home?
No. While you may eat as much as you’d like in class, the zoning permit does not allow students to take food home.
What if I have a food allergy?
Check the menu and indicate any allergies on your registration; contact the operator to review ingredient lists if you have concerns ([email protected]).
Can I bring wine or beer?
Participants 21 and older may bring wine or beer for personal consumption; staff cannot open or serve those beverages and the class cannot sell or distribute alcohol.
Are there footwear or hair rules?
Yes—closed-toe shoes are mandatory and shoulder-length hair or longer must be worn back and away from the face.