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Learn Vietnamese classics hands-on with Chef Mat in a three-hour class at Berkeley Kitchen. Make shrimp toast, charred eggplant, shaking beef, garlic rice, and a coconut fruit cocktail, then eat what you cook.
Learn Vietnamese classics hands-on with Chef Mat in a three-hour class at Berkeley Kitchen. Make shrimp toast, charred eggplant, shaking beef, garlic rice, and a coconut fruit cocktail, then eat what you cook.
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Verified experiences and guided adventures in the surrounding area.
Operated by Kitchen on Fire · Berkeley, CA
At the heart of Berkeley's energetic food scene, Berkeley Kitchen - 1509 Shattuck Ave. Berkeley, CA 94709, hosts a hands-on Vietnamese cooking class led by Chef Mat (Mat Wertlieb). In a focused three-hour session, participants move from a short lecture to demonstration and then to team-based cooking stations where each student helps prepare Banh Mi Nuong Tom (Vietnamese shrimp toast), Ca Tim Nuong Mo Hanh (charred eggplant with scallion oil), Bo Luc Lac (shaking beef over watercress), Com Chien Toi (garlic rice with egg), and Che Thai (Vietnamese fruit cocktail). Expect a practical, professional teaching kitchen—stainless prep tables, shared burners, and clear sightlines to the demo area—where the emphasis is on technique, timing and flavor balance. Chef Mat pairs classical training with Bay Area ingredient sensibilities, teaching knife skills, char control, and how to balance savory, salty, sour and sweet in Vietnamese sauces and dressings. Classes begin with a brief talk about the day’s recipes and ingredients, then break into smaller teams to execute dishes. A starter snack is served, and the class ends with everyone sharing the dishes they prepared together. Practical details are straightforward: the class runs approximately 3 hours; close-toed shoes are mandatory and shoulder-length hair or longer must be secured. You’re welcome to bring a favorite apron or a personal knife to practice with, though all aprons and tools are supplied. Because of local zoning rules, students cannot take food home, and Kitchen on Fire staff cannot open or serve alcohol — participants 21 and older may bring their own wine or beer for personal consumption only. If you have food allergies or dietary restrictions, indicate them on registration or email [email protected] before class so the team can review ingredient lists. Why this class stands out in the East Bay: it distills professional restaurant techniques into an approachable, small-team format while centering Vietnamese flavor profiles that are both traditional and Bay Area–influenced. Berkeley’s access to year-round farmers’ markets means the class often features very fresh herbs, Asian eggplant varieties and citrus that brighten dressings and dipping sauces. For travelers, this is a compact culinary apprenticeship—learnable skills you can practice at home and a reliable way to connect with the Bay Area’s multicultural food landscape without long travel time. Bring curiosity and appetite: the class rewards cooks who want to sharpen fundamental skills (knife handling, heat management, seasoning) and those seeking an efficient introduction to Vietnamese home-cooking techniques. It’s ideal for couples, solo travelers with an appetite for learning, and small groups celebrating a food-focused outing. Meeting point is Berkeley Kitchen at the address above; check the booking page for available dates and to reserve your spot. This hands-on class leaves you with new recipes, practical timing.
Classes run about three hours and include a chef demo, team prep time, a starter snack, and communal dining at the end.
No. Local zoning rules do not allow students to transport food from the kitchen after class.
There is no explicit minimum listed in the description, but alcohol rules require that any drink brought is consumed only by participants 21 or older.
Yes—participants 21+ may bring wine or beer for personal consumption; staff cannot open or serve beverages.
Close-toed shoes are mandatory and shoulder-length hair or longer must be tied back; bring comfortable clothes you don't mind getting food on.
Indicate allergies at registration or email [email protected] before class so the team can review recipe ingredient lists.
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