Section 7016 of CUL256.11
Wine and Food Pairing -- : Mar 25 - May 13 2020
Students must be age 18 or older.
Section 0525 of CUL253.6
Professional Cooking Basics -- : Aug 19 - Oct 15 2019
The above section will not meet on 9/3.
Section 1831 of CUL275.67
Mexican Cuisine: Yucatan -- : Oct 16 - Dec 11 2019
The above section will not meet on 11/27.
Award-winning chef Christine Piccin credits her dad with inspiring her to try just about anything, once, and her mom with teaching her how to make the perfect pie crust. The first thing she remembers learning how to cook was crêpes, which still show up regularly on the table at her house.
Christine cooked in white tabletop establishments for ten years (Hotel la Rose, Madrona Manor, Mixx). As a chef, Christine has paired food and wine for many Sonoma Country wineries, and has written for various food and travel magazines. A confessed fanatique of la cuisine française, Christine’s past articles for FRANCE magazine have allowed her to taste her way through Cognac and help make Comté cheese in the French countryside.
Christine holds a B.A. in French from Sonoma State University. She is a past president of the Sonoma County Culinary Guild, and a Harvest Fair Sweepstakes Award winner, a competition she now helps judge. Training student-chefs in the Culinary Arts program at SRJC since 2006, Christine also teaches Wine 70, and “Why We Love Paris,” a food and travel class.
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. --Doug Larson
Advice to young chefs; young people who love your art;
have courage, perseverance, always hope,
be sure of yourself, of your talent and your probity
and all will be well.