Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.
With his wife, Pastry Chef Lori Baker, Chef Banker is the co-founder and chef at Baker & Banker, a restaurant specializing in local and seasonal New American cuisine based on French techniques. Chef Banker began cooking at an early age in his mother’s kitchen in Orange County where he grew up. He went on to study Hotel & Restaurant Management at Cal Poly Polytechnic before working in Newport Beach at Pascal and in Los Angeles at Patina. Chef Banker’s cooking is culturally influenced as he has lived and worked in Venezuela, and attended Le Cordon Bleu in Paris. Chef Banker has worked in various restaurants in the Bay area including Postrio, and Bix.
All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) at 11 am and are free to the public, with recipes and samples for all.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »