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Learn to roll maki, uramaki, and temaki with Chef Ansarys at Berkeley Kitchen. This three-hour hands-on class teaches rice technique, sauces, miso soup, and bento-ready skills—perfect for visitors who want practical culinary takeaways.
Learn to roll maki, uramaki, and temaki with Chef Ansarys at Berkeley Kitchen. This three-hour hands-on class teaches rice technique, sauces, miso soup, and bento-ready skills—perfect for visitors who want practical culinary takeaways.
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Operated by Kitchen on Fire · Berkeley, California
Berkeley Kitchen - 1509 Shattuck Ave. Berkeley, CA 94709 offers a hands-on Sushi Workshop with Chef Ansarys that compresses three hours of technique, flavor, and local food culture into a lively, practical class. Step into a bright teaching kitchen on an active block near the city's Gourmet Ghetto, where long stainless counters, bamboo rolling mats, and tubs of polished rice frame the day's work. The class opens with a short lecture from Chef Ansarys, followed by team-based stations where you learn to roll maki, uramaki, and temaki, season rice, and build sauces and condiments. The menu includes miso soup, green salad with sesame-miso dressing, and assorted sushi rolls—with vegan options—so everyone finishes with a composed plate. The hands-on format is ideal for first-timers and home cooks who want repeatable technique rather than culinary abstraction. What makes this workshop sing in Berkeley is its link to the region: Chef Ansarys draws on seasonal Bay Area produce and sustainable seafood options, reflecting the city's long trajectory of pioneering small-scale food movements since the opening of places like Chez Panisse in 1971. The room itself is practical, not theatrical - work-lighting, industrial sinks, and detailed demonstrations mean you leave capable and not just inspired. You'll also take away recipes for sauces and miso that translate to packed lunches or quick dinner bento boxes for weekend hikes in the nearby Berkeley Hills. Practical rules matter here: closed-toed shoes and tied-back hair are enforced for safety, and wine and beer are welcome for adults but cannot be opened or served by staff. Tools and aprons are supplied, though participants may bring a favorite knife to practice with. The class runs about three hours and is presented in English; dietary concerns are handled by registration in advance at [email protected]. This is a culinary primer that doubles as a social outing - teams compete gently, share tasting notes, and leave ready to recreate zesty sauces and clean rice at home. It's a smart pick for food-minded travelers who want to learn a useful kitchen craft while visiting Berkeley's vibrant food neighborhood or picking up snacks for a picnic at the Berkeley Rose Garden or a sunset at the Marina. Booking details are on the provider's page; expect compact groups, focused teaching, and take-home knowledge rather than a souvenir. For anyone who wants to turn market finds into elegant rolls and miso bowls, the Sushi Workshop with Chef Ansarys distills Bay Area ingredients and straightforward technique into three hours that pay dividends at the dinner table. Reserve early for weekend dates; small class sizes fill quickly, and the format rewards active participation. Bring questions, an appetite, and curiosity—this class turns simple components into reliable meals you'll cook again and again and friends.
easy.
3 hours.
Light; you should be comfortable standing for a few hours and moving between stations.
The workshop runs about three hours, including an introductory lecture and hands-on station time.
Yes. The class is designed for all skill levels and focuses on repeatable techniques.
Yes. The class offers vegan alternatives—indicate dietary needs when you register.
Participants 21+ may bring wine or beer for personal consumption, but staff cannot open or serve beverages.
No. Due to zoning permits, students may enjoy food in class but cannot take prepared dishes home.
Note allergies at booking and email [email protected] to confirm ingredient lists before class.
Berkeley's modern food culture was shaped by small-scale, local-focused restaurants since the early 1970s, including the influence of Chez Panisse.
The workshop emphasizes seasonal Bay Area produce and sustainable seafood choices; participants are encouraged to minimize waste and compost scraps when possible.
Kitchen on Fire is a hands-on cooking school and event producer that offers a broad calendar of culinary workshops, multi-week series, camps, and virtual classes. The school presents technique-driven, chef-led experiences ranging from single-session workshops to 12-week fundamentals courses. Classes focus on regional cuisines, baking, pastry, vegetarian and seasonal cooking — examples include Italian pasta and breads, Indian and Burmese dishes, Middle Eastern street food, Mexican and Latin specialties, and classic bistro techniques. Chef-led offerings feature named instructors and visiting chefs, with programs such as multi-week Basics of Cooking series, themed nights like A Night in Florence and A Night in Rome, specialized workshops including ricotta and doughnuts, and seasonal pie and baking classes. Kitchen on Fire also runs teen camps, school-break day camps, and virtual workshops to reach learners at different levels and schedules. Instruction emphasizes hands-on practice, practical skills like knife work and recipe fundamentals, and communal dining of the dishes created during class. Many classes run three hours or longer; multi-week series provide progressive skill development. In addition to in-person workshops, the organization publishes virtual classes and instructional series led by its roster of chefs. Kitchen on Fire’s program diversity — from single-session craft workshops to immersive multi-week courses and teen camps — reflects a commitment to accessible, skill-focused culinary education. The school’s transparent class descriptions, named instructors, and recurring series offer prospective students clear expectations and opportunities to build lasting cooking skills. Class sizes vary to prioritize engagement, hands-on practice, and personalized instructor feedback for students.
Book with Kitchen on Fire