Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.
Shaun King has spent years in many of the top kitchens across the United States. Trained by a Japanese master chef, King learned to appreciate the bold, yet subtle flavors of Japanese cuisine. King utilized this training and began his early professional career working his way through a variety of Japanese restaurants. Now, he will be working alongside renowned chef Ken Tominaga, Managing Chef of PABU. King will manage day-to-day operations of the back-of-the-house for both PABU and The Ramen Bar, bringing Tominaga’s vision to life.
King’s resume encompasses modern American, French, and of course, Japanese cuisine and technique. He uses bright, fresh ingredients, and matches it with Japanese seasonality and simplicity. King is thrilled to be back in California, and to be utilizing his training in Japanese cuisine at PABU San Francisco and The Ramen Bar, where he plans to continue building upon the modern izakaya and sushi bar’s commitment to seasonality and local sourcing.
All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.
Photo courtesy of Kevin McCullough.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »