Chef Joe's Culinary Salon

The Best Little Cooking Classes In San Francisco!
16 -B Sanchez Street, 94114

Celebrating 16 Amazing Years!

Awarded Best Cooking School in San Francisco!

🖐All Classes Are Hands-On🖐


June 2024:
-Click on class title link for a full description, registration and pictures-


Knife Skills Class/ Tuesday, June 4th/ 6pm to 9pm/ Essentials (95.) per person/ sold out
An essential for home cooks, chefs, novices, and culinary wizards alike. Learn to hone, sharpen, position, slice, dice, chiffonade, mince, and julienne just like a pro! Plus, a whole chicken breakdown demonstration at the end of class. Also included delicious noshes such as veggie/ meat/ cheese flatbreads and our class made bruschetta.

Le Bistro Française/ Friday, June 7th/ 5pm to 8pm (135.) per person/ private group class/ sold out

Coeur de Laitue et Salade de Pamplemousse, Porc en Croûte w/ sauce Robert, La Patate Douce dans des Vestes and Far Breton aux Pruneaux.


New Orleans Brunch Class/ Saturday, June 8th/ 11am to 2pm/ *special* (115.) per person/ sold out

A tantalizingly delicious homage to New Orleans’ famous Commander’s Palace, Brennan’s, Café Du Monde, and Antoine’s Restaurant where a bountiful brunch and friends take center stage! Spicy Grilled Cajun Shrimp w/ Creamy Cheddar Grits, Eggs Sardou (Poached Eggs over Creamed Spinach, Artichoke Bottoms, Hollandaise Sauce, and Crumbled Bacon Bits), French Press Coffee (both Regular and Decaf), and Grapefruit Brûlée.


Spanish Tapas Party! Tuesday, June 11th/ 5pm to 8pm (125.) per person/ private group class/ sold out

Fun, festive and delicious! Calamares Fritos, Pinchitos Morunos, Empanadas de Espinaca and Patatas Bravas


The Curry Kart/ Gluten Free! Wednesday, June 12th/ 6pm to 9pm/ Customer Favorite! (125.) per person/ sold out
What a palate pleasing adventure we will have creating these exotic and enticingly delicious curry dishes, featuring: Curried Lentil Dal, Chicken Coconut Curry, and luscious Lamb Curry.
Including a bevy of tantalizing accompaniments: Steamed basmati rice, crisp papadums, chutney, yogurt sauce, crushed peanuts, raisins, shaved toasted coconut and cilantro leaves.

Saturday Morning Bake Shop/ Saturday, June 15th /11am to 2pm/ *special* 115.00 per person/ sold out
Learn to make this amazing array of tantalizingly delicious morning bake shop goodies. Flaky Scones w/ Orange Zest and Currants, New York-Streusel Crumb Cake, Gougères w/ Gruyère and diced Ham, Lemon Curd-Berry Puff Pastry Tarts and *Bonus Recipe* Palmiers aka French Hearts or Elephant Ears. Perfect as stand-alone morning bake goods or awesome embellishments to a sumptuous breakfast or brunch buffet!

Gourmet Fish Cookery Class/ Thursday, June 20th / 6pm to 9pm/ Chef's Pick! (135.) per person/ N/A New Date Added Wednesday, August 28th @ 6pm

An uncomplicated approach to the methods of Fish Cookery, implementing a variety of cooking techniques (baking, steaming, pan-fry roasting and poaching) all with delicious sauces, accompaniments, and the most amazing results! Wild Cod Baked in Parchment w/ julienne vegetables and herbed compound butter, Perfectly Poached Salmon w/ Sauce Ravigote (capers-lemon-sun dried tomato-herb dressing), Pan Fried Red Snapper w/ garlic-smoked paprika-red bell pepper sauce, served w/ fingerling potatoes and charred broccolini with chili flakes.

Knife Skills Class/ Tuesday, June 25th/ 5pm to 8pm/ Essentials (95.) per person/ private group class/ sold out
An essential for home cooks, chefs, novices, and culinary wizards alike. Learn to hone, sharpen, position, slice, dice, chiffonade, mince, and julienne just like a pro! Plus, a whole chicken breakdown demonstration at the end of class. Also included delicious noshes such as veggie/ meat/ cheese flatbreads and our class made bruschetta. 

July 2024:
-Click on class title link for a full description, registration and pictures-

A Touch of India/ Vegetarian Cooking/ Thursday, July 2nd / 5pm to 8pm/ (125.) per person/ Vegetarian/ private group class/ sold out
Fresh, exotic, healthy, and flavorful, Vegetarian Indian Cooking at its finest! Roti-Phulkas (Griddled, Indian style Flatbreads), Gobhi Sarson (Cauliflower w/ Mustard Greens, Chilies, Ginger, and Spices) Kachumber Salad (North Indian Cucumber Salad) Dal Saag (Simmered Lentils w/ Spinach and Spices) and Mint Raita (Yogurt-Mint Sauce)

The Paella Festival! Thursday, July 11th/ 6pm to 9pm (125.) per person/ Gluten Free/ sold out

Festive, Delicious and Fun to make! Learn the art and finesse in creating these amazing Spanish Paella dishes! Paella Marinara (w/ saffron, calamari, shrimp, and mussels), Paella con Pollo y Linguiça (chicken, saffron, peppers and linguiça sausage) and Paella Vegetariana (vegetarian w/ artichokes, fava beans, zucchini, olives). All made with authentic Bomba Rice or Arroz de Valencia. Naturally gluten free!


Knife Skills Class/ Tuesday, July 16th/ 6pm to 9pm/ Essentials (95.) per person/ 2 openings available
An essential for home cooks, chefs, novices, and culinary wizards alike. Learn to hone, sharpen, position, slice, dice, chiffonade, mince, and julienne just like a pro! Plus, a whole chicken breakdown demonstration at the end of class. Also included delicious noshes such as veggie/ meat/ cheese flatbreads and our class made bruschetta.


Splendors of India/ Vegetarian Cooking/ Thursday, July 18th / 6pm to 9pm/ (125.) per person/ Vegetarian/ 4 openings available
Fresh, exotic, healthy, and flavorful, Vegetarian Indian Cooking at its finest! Roti-Phulkas (Griddled, Indian style Flatbreads), Gobhi Sarson (Cauliflower w/ Mustard Greens, Chilies, Ginger, and Spices) Kachumber Salad (North Indian Cucumber Salad) Dal Saag (Simmered Lentils w/ Spinach and Spices) and Mint Raita (Yogurt-Mint Sauce)

Gourmet Fish Cookery Class/ Saturday, July 25th / 4pm to 7pm/ Chef's Pick! (135.) per person/ private group class/ sold out

An uncomplicated approach to the methods of Fish Cookery, implementing a variety of cooking techniques (baking, steaming, pan-fry roasting and poaching) all with delicious sauces, accompaniments, and the most amazing results! Wild Cod Baked in Parchment w/ julienne vegetables and herbed compound butter, Perfectly Poached Salmon w/ Sauce Ravigote (capers-lemon-sun dried tomato-herb dressing), Pan Fried Red Snapper w/ garlic-smoked paprika-red bell pepper sauce, served w/ fingerling potatoes and charred broccolini with chili flakes.

Handmade Pasta Making Workshop/ Tuesday, July 23rd/ 6pm to 9pm / Popular Pick! (115.) per person/ sold out NEW DATE ADDED! Saturday, August 24th @ 11am!
Learn to make fresh, scratch made egg pasta dough, rolled out into sheets, and fashioned into stuffed, handcrafted ravioli as well as mountains of fresh cut fettuccine, all with a combination of savory sauces: Fettuccine with Basil-Arugula-Spinach-Almond Pesto (Fresh cut, homemade egg fettuccine with basil-arugula-spinach-garlic-almond pesto)
Ravioli al Formaggio con Sugo di Pomodoro (Cheese Ravioli with Tomato-Basil- Sauce)
Fresh, handmade Ravioli stuffed with ricotta, parmesan, asiago and mozzarella cheeses finished with a tomato-basil-oregano sauce.

The Fisherman’s Wharf/ Friday, July 26th/ 4pm to 7pm/ (135.) per person/ private group class/ sold out

Enjoy a cozy evening creating these mouthwateringly delicious San Francisco favorites! Classic Caesar Salad, Fresh Seafood Cioppino, Char-Grilled Broccolini and Chocolate Molten Lava Cake. 


August 2024:
-Click on class title link for a full description, registration and pictures-


Chicken Cookery Class/ La Cuisine du Poulet Thursday, August 15th/ 6pm to 9pm/ Customer Favorite/ Chef Pick! (125.) per person/ open
A stress-free approach to the essential methods and techniques of chicken cookery (braising, roasting and sautéing). In this class, you will learn to create these amazing chicken cookery dishes with an air of confidence and the most delicious, palate pleasing results! Coq au Vin (Chicken fricassee braised in a luscious red wine sauce of mushrooms, pearl onions and bacon lardons), Poulet Rôti (The perfect, whole roasted chicken w/ fresh herbs, lemons, and aromatics), Sauté de Poulet au Citron et aux Câpres (Sautéed boneless, skinless chicken breast paillards w/ lemon, caper, parsley, and butter sauce) Accompanied with tomato Provençal, roasted creamer rosemary potatoes and sauteed green beans or arugula salad.                                                                                                          
Knife Skills Class/ Tuesday, August 20th/ 6pm to 9pm/ Essentials (95.) per person/ open
An essential for home cooks, chefs, novices, and culinary wizards alike. Learn to hone, sharpen, position, slice, dice, chiffonade, mince, and julienne just like a pro! Plus, a whole chicken breakdown demonstration at the end of class. Also included delicious noshes such as veggie/ meat/ cheese flatbreads and our class made bruschetta.

Handmade Pasta Making Workshop/ NEW DATE! Saturday, August 24th/ 11am to 2pm / Popular Pick! (115.) per person/ open
Learn to make fresh, scratch made egg pasta dough, rolled out into sheets, and fashioned into stuffed, handcrafted ravioli as well as mountains of fresh cut fettuccine, all with a combination of savory sauces: Fettuccine with Basil-Arugula-Spinach-Almond Pesto (Fresh cut, homemade egg fettuccine with basil-arugula-spinach-garlic-almond pesto)
Ravioli al Formaggio con Sugo di Pomodoro (Cheese Ravioli with Tomato-Basil- Sauce)
Fresh, handmade Ravioli stuffed with ricotta, parmesan, asiago and mozzarella cheeses finished with a tomato-basil-oregano sauce.

Gourmet Fish Cookery Class/ Wednesday, August 28th / 6pm to 9pm/ Chef's Pick! (135.) per person/ open
An uncomplicated approach to the methods of Fish Cookery, implementing a variety of cooking techniques (baking, steaming, pan-fry roasting and poaching) all with delicious sauces, accompaniments, and the most amazing results! Wild Cod Baked in Parchment w/ julienne vegetables and herbed compound butter, Perfectly Poached Salmon w/ Sauce Ravigote (capers-lemon-sun dried tomato-herb dressing), Pan Fried Red Snapper w/ garlic-smoked paprika-red bell pepper sauce, served w/ fingerling potatoes and charred broccolini with chili flakes.