About the class

The class will begin with a lecture and demo from the chef about certain cuts and knife techniques. After the demo, each student will join a work station and have the opportunity to practice these skills. Students will have the opportunity to ask questions and receive support and feedback from the chef during the hands-on part of the class.

Hands-on:
Students will be provided with different types of vegetables to practice their grip and knife skills on various textures and sizes.
More specific techniques, such as dicing onions—and minimizing tears—will be explained.
Part of this technique can also be applied to fish or meat, which will be discussed.
The students will use the vegetables to prepare a soup.
We will discuss broths, stocks, and their preparation throughout the process.

What to wear / bring to class

• Close-toed shoes are mandatory. High heels, open-toed shoes, sandals, flip flops are NOT allowed in the kitchen.
• Shoulder-length hair or longer needs to be worn back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep.
• Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply aprons and all the tools you need for use during class.

A snack will be provided for this class by the chef.
At the end of the class, the chef will present 3 menus to choose from to spark interest for the next class!

About the instructor

Anthony Fontaine

Instructor / Chef

Born in the picturesque region of Normandy, near Mont St. Michel, Anthony grew up immersed in the natural beauty of the coast and countryside. His early years were a true “surf and turf” experience, instilling in him a deep appreciation for fresh, local ingredients.

Anthony’s culinary journey began at a young age with five years of rigorous training in France, where he honed his skills in hotels and restaurants across the country, as well as in Spain and Corsica. His international experience expanded to Florida and New York City before he ultimately settled in the San Francisco Bay Area where he continues his culinary adventures while cultivating meaningful community. 

Passionate about sharing his knowledge, Anthony discovered his love for teaching while volunteering at his children’s school, where he introduced programs on beekeeping and environmental stewardship.

For the past three years, Anthony has been an instructor at Kitchen on Fire, a renowned cooking school in Berkeley. His teaching philosophy is simple: “I empower students to feel confident in the kitchen, focusing on the idea that simplicity is the most essential ingredient in any recipe. Whether working with adults or teens, my goal is to make cooking fun and accessible for everyone.”