Chef Tim Slifer

TIM

Tim Slifer was born in Rome, Italy. Starting his life in such a food centric city, he jokes that he acquired his love for cooking through osmosis. While studying at SF State University, he worked at a small cafe where he acquired fundamental cooking skills.
Taking a break from school, he moved to the Napa Valley and earned a job at Domaine Chandon’s restaurant under Phillipe Jeanty, setting the bar for the rest of his career. He has worked in many restaurants all over the bay area including; Oliveto’s, Zuni Cafe, Star’s Restaurant and Chez Panisse.


Chef Kevin Hogan

KEVIN

Kevin Hogan was born in Berkeley, but raised on the Ivory Coast, Nigeria, France, Switzerland and the wilds of Atlanta Georgia. He acquired his love of all things Iberian during his eight years as the wine buyer at The Spanish Table retail shop upon his return to Berkeley. Long immersion in the flavors of Spain and Portugal gave him a deep understanding of their culinary cultures.

These days Kevin is a Spanish and Portuguese wine consultant. He offers private wine tastings, cooking classes and wine sales consultations for restaurants and retailers through his own company called Salon del Vino. He holds a certificate in Spanish Wine Education from The Wine Academy of Spain, level III certification from The Academy of Wines of Portugal and an intermediate certificate from the Wine and Spirits Education Trust.


Chef Mat

MAT

Growing up in a family full of chefs and kosher caterers in New Jersey, Mat Wertlieb has felt at home in a kitchen since childhood. He first fell in love with the unique culinary scene of the Bay Area while working an externship at One Market Restaurant in 2000.
After graduating from the Culinary Institute of America, he spent a year and a half in Boston’s busiest restaurant, Grill 23, before the pull of Northern California’s food culture drew him back. He has worked for the past decade at some of the most successful restaurants in San Francisco and Berkeley, including Lark Creek Inn, Farallon, Lalimes, and Gather.
Trips to Italy and Israel furthered his exposure and passion for the various cuisines of the world. Chef Mat now works part time at Gather restaurant when he is not teaching classes with the Kitchen on Fire team.


Chef Gaby - Gaby Ferrandon

Chef Gaby

GABY
 

Gaby grew up in the Auvergne region of France with his twin sisters. He was fed by his mother’s cooking who always bought products from the farmer’s market and meat from the butcher. At six years old, Gaby received his first cookbook for Christmas. This fostered his excitement for the culinary world and so his journey to becoming a chef began. He spent his weekends in the kitchen, cooking with his mom, making jams, preserves, savory dishes and cakes. On Sundays, he and his dad baked loaves of bread for the week – walnut bread, olive-parma ham bread, etc.

At 12, he helped in a bakery learning the skills to make croissants and puff pastries. At 16, he went to culinary school, and graduated with honors 3 years later, going on to pursue a master in culinary arts in the form of an apprenticeship. He worked at La Tour d’Argent, a 3 Michelin star restaurant in Paris, and afterwards worked in one of the Alain Ducasse restaurants (2 Michelin stars).
Gaby came to San Francisco five years ago to work as a sous chef at Bistro Clovis, where he became the executive chef a year later. He then transitioned to working in the kitchen of Supperclub, where he worked as the executive chef for two years.
Today he is a cooking class teacher, private chef, and catering chef for different occasions. As well as being an entertaining instructor, Chef Gaby’s teaching style focuses on technique which translates into incredibly sexy food both on the palate as well as on the the plate. He believes that cooking can be a magical experience when you combine knowledge and passion with amazing ingredients.

News and Press for Kitchen on Fire

These are the recent News and Press for Kitchen on Fire. We have been around for more than 10 years and will keep offering great classes and private events.

Thank you to all our students and patrons!!

Voted 25 Best Cooking Classes in America

5 Best Cooking Classes in Bay Area

6 Fantastic Bay Area Cooking Classes

Lisa Miller, new Dietary Guidelines on Fox 2

Chef Olive and Chef Gaby Cooking a Turkey for Thanksgiving on Kron4

Eat like a Warrior. Some of the Basketball team cooking at Kitchen on Fire

Kids Cooking Classes

San Francisco Travel Guide - Berkeley's Best Attractions & Activities

Cooking at Cuesa, SF Ferry Building


KTVU Fox2 Segment at Kitchen on Fire

KTVU Fox2 Segment at Kitchen on Fire   Fats is not the enemy! New Dietary guideline on Fox 2. Interview with Lisa Miller, Certified Nutrition Consultant, and attending students, at Kitchen on Fire cooking school in Berkeley. The cooking class is in session.  

Scone Tip

quick-breads-9627-1024x480 To avoid a Burnt Bottom:
  • Bake in the center of the oven rack in a 375F preheated oven.
  • Line a large baking sheet with parchment or silicone mat.
  • Put the lined baking sheet into another to protect the bottom of the scones from the high heat.