Section 4426 of CUL250.1
Culinary Arts Survey -- : Apr 05 - May 24 2023
Section 4549 of CUL250
Sanitation and Safety -- : Apr 05 - May 24 2023
Section 5251 of CUL251B
Culinary Fundamentals 2 -- : Apr 03 - May 23 2023
Section 5739 of CUL250
Sanitation and Safety -- : Jan 18 - Mar 08 2023
Section 7016 of CUL256.11
Wine and Food Pairing -- : Jan 19 - Mar 16 2023
No class on 2/16.
Section 1005 of CUL250
Sanitation and Safety -- : Aug 16 - Oct 04 2022
Section 1132 of CUL251B
Culinary Fundamentals 2 -- : Oct 17 - Dec 13 2022
No class on 11/21 & 11/22.
Section 3026 of CUL250.1
Culinary Arts Survey -- : Aug 17 - Oct 05 2022
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.