Discover the art of Italian bread-making with Chef Maria in Berkeley, blending culinary skill-building with local flavor in this hands-on baking class. Perfect for food lovers and aspiring bakers!
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Kitchen on Fire
Discover the art of Italian bread-making with Chef Maria in Berkeley, blending culinary skill-building with local flavor in this hands-on baking class. Perfect for food lovers and aspiring bakers!
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.
Classes Listed
74
Workshops, series, camps and virtual sessions.
Featured Chefs
15+
Named and visiting instructors.
Class Lengths
1–12 weeks
From single workshops to 12-week series.
Teen Programs
9
Camps and school-break workshops.
Choose a workshop, multi-week series, or teen camp and book a chef-led session today.
Pre-book in advance
Reserve your spot early as classes fill quickly, especially on weekends.
Bring an apron
Protect your clothes while kneading and shaping dough during the class.
Arrive early
Getting there 15 minutes before start ensures a smooth beginning and time for setup.
Taste and share
Enjoy your baked breads at the end and consider sharing your new skills with friends afterward.
Comfortable clothing
Wear easy-to-move-in clothing suitable for kneading and shaping dough.
Flat shoes
Stand comfortably while working at the baking stations.
Notebook or recipe card
Take notes on techniques and recipes for future baking at home.
Reusable water bottle
Stay hydrated while focusing on hands-on baking.