Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market. This cooking demo is part of SF Chefs’ July Preview Series.
Omri Aflalo is executive chef at Bourbon Steak San Francisco. His passion for the culinary arts lies in its hands-on artistry. Originally intending to pursue a career in the film industry Aflalo quickly realized, through a part-time job, that cooking and culinary school was where he wanted and needed to be. With support from the chef he worked for at the time, Aflalo moved from San Francisco to New York to attend the Culinary Institute of America, graduating in 2002.
After graduation Aflalo continued his culinary journey, which started at a young age with his family – from outings to restaurants like Ma Maison, French Laundry and Aqua, to dinners filled with traditional Moroccan foods and a family motto of “eat, eat, eat!” – Continuing his formal education while traveling through Europe. Training at various Michelin-starred restaurants he furthered his knowledge in techniques and styles. Back in the States, Aflalo’s career has included positions with Aqua under Michael Mina, Restaurant Gary Danko, and extensively with Michel Richard at Citronelle and Central Restaurant.
Farmer Marty Jacobsen of Allstar Organics will join him to talk about the herbs he grows.
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 »