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Learn the Italian ritual of aperitivo in a lively, hands-on class with Chef Kevin at Berkeley Kitchen. Make crostini, a seasonal frittata, polpettine di maiale and cantuccini while sharpening knife and timing skills.
Learn the Italian ritual of aperitivo in a lively, hands-on class with Chef Kevin at Berkeley Kitchen. Make crostini, a seasonal frittata, polpettine di maiale and cantuccini while sharpening knife and timing skills.
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Operated by Kitchen on Fire · Berkeley, CA
Berkeley’s Italian aperitivo arrives at a communal counter: Italian Aperitivo with Chef Kevin is a three-hour, hands-on cooking class held at Berkeley Kitchen — 1509 Shattuck Ave., Berkeley, CA 94709. The workshop recreates the relaxed pre-dinner ritual of aperitivo, guiding small teams through crostini, a seasonal frittata, crispy pork meatballs (polpettine di maiale) and cantuccini cookies. Chef Kevin opens the evening with a short lecture about the recipes and cultural context, then moves participants into focused prep stations where practical technique and speedy teamwork take over. The class format balances demonstration and applied practice: you’ll watch a concise demo, then join a crew to execute elements of the menu, snack as you work, and finally gather to eat what you made. Key features of the scene are stainless prep counters, shared cutting stations, and the central demonstration area where plating and timing are taught. This is an urban kitchen experience, not a natural or geological setting — the class takes place on Shattuck Avenue in Berkeley’s city fabric rather than in a landscape. What makes the session stand out is the curriculum’s mix of approachable Italian recipes and Kevin’s multicultural food history, which draws on time spent in France, Switzerland, Nigeria and Côte D’Ivoire and years teaching home-cooking techniques. Practical touches set this class apart: closed-toe shoes are mandatory, shoulder-length hair must be tied back, and instructors supply aprons and tools while welcoming personal knives or aprons. The menu is concrete and inviting — Crostini Misti with three spreads, a seasonal frittata with herb salad, polpettine di maiale, and crunchy cantuccini — so you leave with skills and a literal taste of the technique. Adults 21+ may bring their own wine or beer for personal consumption, though staff cannot open or serve beverages; local alcohol rules apply and no intoxicated students are allowed. This class is ideal for home cooks who want to sharpen knife work, learn efficient station cooking, or adopt the Italian ritual of slowing down before dinner. Its strengths are the hands-on format, a clear educational thread that ties technique to tradition, and Chef Kevin’s warm command of both recipe and history. If you’re staying in Berkeley, this is a practical, flavor-forward way to spend an evening on Shattuck Avenue that feeds skills as much as appetite. Classes run three hours and start promptly; plan to arrive early to settle in and claim a station. The format suits friends, date nights, and solo travelers who like to meet people while working side-by-side. Kevin’s years as a wine buyer for Berkeley’s The Spanish Table inform his pairing sensibility, so expect guidance on simple wine matches even though staff will not serve alcohol. For allergy questions, email [email protected]. directly.
The class runs for three hours and includes a short lecture, hands-on cooking in small teams, and a communal meal.
Yes—participants 21+ may bring wine or beer for personal consumption; staff cannot open or serve alcohol due to ABC regulations.
Yes, Kitchen on Fire provides aprons and all necessary tools, though you’re welcome to bring your own knife or apron.
No—zoning restrictions prevent students from taking prepared food home from class.
If you have food allergies, indicate them on registration and email [email protected] to confirm ingredients before attending.
Minors may attend classes but cannot consume alcohol; check with the organizer about age-specific rules or restrictions.
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.
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