Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.
A native of Huntington Beach, John Ledbetter’s affinity for great cuisine and cooking, along with the personal satisfaction he gets from working hard, made a career in the culinary arts a natural and organic progression. He attended the California School of Culinary Arts in Pasadena, graduating in 2000. Desiring a change in culture and scenery, he ventured to New Orleans and worked at Bella Luna Restaurant, which was later destroyed by Hurrican Katrina. For the next three years he conintued to take on new and more challenging roles as his experience and expertise grew, including positions as tourant at Emeril’s and Restaurant August. He then fulfilled a life-long ambition and moved to NYC. He worked at Union Square Cafe before becoming the opening sous-chef for Chef Michael Romano at Spigolo. 2006 brought him to California as sous-chef of Street Restaurant in SF. In 2007, he joined LarkCreekSteak where he was quickly promoted to chef. He finds enjoyment and inspiration in customer feedback. “When a guest goes out of their way to send a compliment back to the kitchen, we know we have contributed to making their evening special and memorable. This in itself drives me.” He is currently the executive chef at Bocanova in Oakland.
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 »