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    FARMcurious

    5.0 (129 reviews)
    Closed 9:00 am - 7:00 pm

    Services - FARMcurious

    Team building activities

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    Alexia C.

    Our company recently had FARMcurious take us through a Burrata and Mozzarella making workshop for 13 people. Nicole was absolutely amazing as she led this hands-on, informative workshop. She was charming, patient, and couldn't have owned the group of adult students any better. The workshop was fun, education and Nicole took care of everything from set-up to clean-up. If you are looking for a cheese-making workshop FARMcurious should be your number 1 choice. Tons of laughs, learning, and love of cheese!

    Love the Cheese

    Cheese,Cheese,and Cheese...smiling from ear to ear! Nicole is a wonderful instructor and hostess.Her class is organized and fills you with much knowledge,most of all the excitement of tasting cheese! Nicole's enthusiasm is contagious,her Fresh Chèvre cheese is delicious all I can say is sign up and it will be an experience you'll never forget!! Thank you Nicole.:) Love, Chef Jill's Group

    cutting the mozzarella
    Cheryl M.

    Chevre, mozzarella and burrata (cross between a ricotta and mozarella)...OH MY! Just finished up a 3 hours 11 - 2pm class with Nicole for the cheesemaking class at the Impact Hub in Uptown....class can be little intimidating, but Nicole makes it fun as she does a demo, then you break off into smaller groups and she's there to help you along the "whey" (pun intended!). I feel more confident making this at home to get the "oooohs and ahhs" from friends for my next get together. Sampling throughtout the class along with wine thats provided....cool spot, meet new people, and leave with instructions/recipes/helpful hints, cheese kits to buy and leftover whey that has many uses other than to pour it down the sink which is not good for the waterways. Who knew?! I'll probably use it to water my plants (high in nitrogen) or make a soup stock.... Anyways, sign up and have fun. Parking can be a little challenging...even on a Sunday around 10:30am but since i like to think i have good parking karma i always manage to find a spot within a block....and i did! YAY!

    Tanusree M.

    Really cool experience! Came here for an anniversary celebration. We bought the tickets from Airbnb experiences. The class was really full, all the chairs were taken. Making the cheese was a really fun process and the cheese and wine tasting was cool too! You make the cheese in groups with one big pot. We had 5 people in our group, so we took turns doing all of the steps for the cheese. Each person in the group gets to take home their own cheese and there is a control cheese that you have to leave with the instructor. After you start cooking the cheese, you have to let it cook for about an hour. This is when the cheese and wine tasting happens. It was very nice! After the cheese is done, you take it home to age more in the fridge, they also give you a cheese paper to wrap it in after the initial days of aging. We were in the Camembert class. Our cheese didn't taste particularly good after aging. It was kinda hard, not very flavorful. BUT the class was really fun. I do recommend.

    Making cheese from scratch
    Susie W.

    Yet as I write, my fresh brie cheese that I made all by myself (actually with a group) is sitting waiting for me to salt the other side and age it in my refrigerator. In a few weeks this fresh brie which we made in a Farmcurious class with the energetic and brilliant cheese master Nicole will have a bloomy rind and be ready to eat along with wine that we learned about pairing in our class. We used fresh organic Strauss milk and goat milk which and were able to eat our freshly made mozzarella and burrata - which we made from scratch - while it was still warm. What more could a cheese lover want? I took an all day cheese making bootcamp and can't recommend Farmcurious enough whether for your own diy food education or as a corporate team building experience.

    Courtney S.

    I have been to a few cheese classes at Farmcurious and they have been fun and educational. Nicole is so passionate and knows so much about cheesemaking, cheese and even all the science behind it. Class is hands on and fun! It is very thought out and covers everything you need to know. I got a fresh chevre kit and made some at home after learning how to in the class. It's a fun experience whether you come by yourself (I did my first time) or if you go as a date or even group. I highly recommend FarmCurious and cant wait to attend more classes with Nicole.

    Our group's photos taken and curated by Nicole.

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    Page 1 of 4

    Ask the Community - FARMcurious

    Review Highlights - FARMcurious

    Booked a virtual charcuterie class with Nicole, as a team building for a small virtual team of 9 - we loved it!

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    Dara Merin | The Sage Table

    Dara Merin | The Sage Table

    (19 reviews)

    North Berkeley

    A month or so ago, I attended a fermentation and pickling class taught by Dara Merin right in my…read moreown neighborhood! The class was small - about four or five of us in her roomy kitchen. We went over all the recipes in her handout for fermented veg pickle (like kim chee), sourdough starter (I already killed mine), kombucha (I've got the mother now but not the time or the courage to make the kombucha!)... the class is more demonstration with some hands on prep to make the pickle. Everyone was super nice and I highly recommend Dara's classes. Classes are in the kitchen a 1908 house in the Temescal neighborhood of North Oakland, a ten minute walk from the Rockridge Bart station. Each class is chock-full of cooking instructions, specific methods, and tips and includes a comprehensive handout with recipes and lots of other information and resources. The focus is always on how to make delicious food that is nourishing and nutritious too. Classes all feature a relaxed and comfortable dinner in the lovely dining room after we finish cooking, with abundant food and wine to compliment the meal. This part of the class is a wonderful opportunity to connect with the group and feel the sweet community vibe that makes classes with The Sage Table so special. Cooking is done with the highest quality ingredients possible, adhering to the idea of SOUL food: Seasonal, Organic, Unrefined and Local. As much as possible is purchased at local farmer's markets in the East Bay. Classes are vegetarian unless explicitly noted otherwise.

    I have taken 4 cooking classes so far. from The Sage Table…read more The cosmic raw chocolate 101 class was the most exhilarating as we ate and drank amazing dark rich and healthy chocolate all night. It took my current cacao skills to a new level. The fermentation class was excellent. I feel confident fermenting foods and drinks. My partner, having watched me make traditional kombucha, began making his own experiments, so we are a super fermenty household now. The vegetarian soup making class opened my mind and palate up to legumes in a new way, and I have yet to try those recipes. The bones, broths and braising class, taught me how to make chicken soup and beef stew, that could have my Jewish ancestors rolling over in shame. The soups/stews we feasted on at the end of the class were nothing short of off-the-BLEEP-hook fantastic. My belly was in pure bliss. Dara was great about answering all my how to cook meat related questions too. There were a lot of things about meat and cooking meat that I did not know before. As a soup lover I can easily say that these were the best tasting liquid meals that have passed through my taste-buds in a long while. I am dairy-free, gluten-free (except for ghee) and so appreciated that these recipes are not dairy dependent. Thank you Dara, for your amazing culinary expertise.

    Edible Explorations - What a great cooking experience!

    Edible Explorations

    (8 reviews)

    Downtown Berkeley

    I find Mexican cuisine amazing. I mean really, how many delicious permutations of corn, cheese,…read moretomatoes, beans and peppers could you come up with?! Tacos, bureeetoes and quesahdilluhs don't count, folks. And yet the richness and diversity of the fare is astounding. Three hours with Edible Explorations unlocked the magic, we discovered it's all about the spices! Offering cooking classes in a welcoming Oakland home, private group lessons and catering, Edible Explorations will take you for a ride with fresh, organic ingredients, authentic Oaxacan recipes and colorful context/history. The tamale session gave us a solid foundation for whipping up these pockets of corn goodness, and I'm now inspired to host my own tamale fiesta! At $40-60 (sliding scale), the investment for two meals, fun times and tasty education is outstanding. I want seconds! Mole, you haven't seen the last of me...

    Can you saw AUTHENTIC, Yummy, tasty and amazing all in one sentence?!....well, I just did and that…read moreis what Becca and Edible Explorations IS! It is an exploration into another world of Mexico that I had no idea was there until i started taking classes from Becca. The unique chicken tamales we did with amazing mole sauce were to die for. We made rice once with a sprig of mint in it! who would have thought that rice could be so flavorful?.... The most amazing thing I have eaten would have to be these things called MEMELAS They are fresh prepared masa (what you make for corn tortillas) hand flattened out, grilled on each side, then topped with her amazing refried black beans, home made verde (green) salsa and Queso fresca (fresh cheese) and topped with avocado....ok, i'm drooling now. oh! and we made fresh chile rellenos!!! with an amazing tomato sauce. She also teaches you about the culture (which she tends to specify to Oaxacan) which I knew nothing about until taking some of her classes. All organic food and local and great as a gift for someone (catering) or for a class to take and improve your friends and loved ones with tastes from Mexico that they have never tasted before!

    Bauman College - www.baumancollege.org

    Bauman College

    (31 reviews)

    I graduated from the NC program in 2009 and have indeed transitioned to a career in nutrition since…read morethen, but definitely not w/ the recommended business model. Reflecting on the experience 15 years later: It was very powerful to meet so many people with the same passion for food I have; I came away with a solid understanding of human digestion, supplements, how cooking and processing affect the nutrition of foods, and exposure to a world of unfamiliar dishes and ingredients. On the other hand I recall feeling skeptical about so many things ESPECIALLY the "professional development" pieces re: how to make a living in the field. They pointed us down a slippery slope of selling supplements on commission, weight loss for rich people, and promoting dubious food fads. It does not surprise me that Bauman grads have produced myriad "restrictive diet" cookbooks (Paleo! Keto! Vegan! ...name your trend). I went down this path for three years as a nutrition coach and finally decided I just hate putting people on diets, and having to combine health advice with some sort of sales pitch, and gave up. I have worked now for the past 10+ years in culinary education for people with limited resources, helping folks take the stress and pressure out of eating well. It's been a long road of low-paying nonprofit jobs for which my Bauman degree held no currency whatsoever. I'm definitely glad I did the course because of how much I learned about food; but for anyone expecting to build a career in nutrition, I'd recommend getting an MPH in Public Health Nutrition instead.

    I attended Bauman College back in 2019 for the in-person holistic culinary program. It opened my…read moreeyes to a whole culinary world beyond flavors and techniques, feeding my love for food, igniting my passion for cooking, and teaching me concrete knowledge about how to use these culinary skills to support health and wellbeing. Holistic Chefs are needed so greatly now as more and more people need support with specialty diets to feel their best while living with various health conditions. After graduating, I had the skills I needed to start my own personal chef business and saw great demand for these services. If you're passionate about food and using it to support wellness, this is the place to up-level your knowledge and skills to reach your goals and make a positive impact in your communities. I enjoyed my time at Bauman so much that I returned to the program once it transitioned to be fully online, first as a Teaching Assistant and then as a Culinary Instructor to stay immersed in the culture and keep connecting with other people passionate about cooking for wellbeing. It's a diverse community of folks with a wide array of backgrounds and perspectives, that is inspiring to be a part of!

    Laney College Culinary Arts - Afternoon tea in international pastry ckass

    Laney College Culinary Arts

    (1 review)

    Lake Merritt

    Laney's culinary art program was such a delightful experience…read more In the two years of being apart of Laney Culinary Program it taught me mandatory skills about the cooking industry while learning exotic skills and safety techniques. Here's the rundown: If cooking is something you enjoy, the 2 year program will go pass so fast! Each morning we had to be at school in the kitchen fully dressed in our uniform ready for breakfast service, usually before sunrise. In the first semester we learned a variety of sanitation safety skills while also being introduced to the first semester main kitchen and lunchroom. First semester focused on teaching sanitation safety, utensil knowledge and knife skills. Second semester was a little different . Students focused on measurement and learned the difference in weights of food in standardized recipes. Also skills obtained were portion control as well as hospitality management. Learning how to work together in the busy lunch room fixing lunch to the hungry faculty helped gain teamwork and communication skills. Third semester however was much more complex. You are transferred to the other side of the school with a whole new kitchen. In third semester you cook fresh exciting exotic new dishes for the schools bistro restaurant. Third semester taught people skills and was much more hands on. Focusing more about culture and discovering new cuisines around the world. Also in third semester you are introduced to cooking and serving as a waiter in the Bistro. You get an trial run of cooking and working in the industry hands on. Fourth semester of Laney Culinary is a breeze it's everything your have learned all wrapped up. You get to run and invent your own full course recipes with classmates and execute it at the end for final completion of a passing grade. In the end of the two years you graduate with an A.S degree, Food handling Certificate, and a Safe Serve certainly; not to mention wonderful new friends and mentors and a great experience. Mandatory kitchen accessories and certificates as well as books are required. It's Nothing to worry about until fully settled in class.

    From the owner: Laney College offers two majors in the Culinary Arts. These two-year certificate programs provide…read morestudents the practical knowledge, skills and experience to succeed in creative and rewarding careers in the restaurant and hospitality industry. Classes are led by trained and experienced professionals and approved by industry organizations like the Retail Bakers Association (RBA) and the National Restaurant Association (NRA).

    Cooking with Rosetta

    Cooking with Rosetta

    (4 reviews)

    Over the years, I've been lucky enough to take several of Rosetta's classes. In fact, I attended…read moreher first class at Paulding & Company's kitchen several years ago when her article in the Chronicle was published. Several years passed, and I was still thinking about the two classes I took when she first started, so I decided to see what classes she offers now. We attended several last year, and plan to continue as long as she introduces new recipes/techniques to learn. Her menus always sound delicious, and her classes are casual, informative, and fun. Keep in mind her menus reflect what is in season, and much of the produce she uses in class comes directly from her own home garden. Awesome! I cannot wait until we take another class! The following have been a few of my favorites: (Check out her website for class and menu descriptions. I wouldn't be able to do them justice.) -A Taste of Calabria -A Night in a Neapolitan Pizzeria -Risotto -Making and Using Ricotta - From Appetizer to Dessert

    I love Rosetta's cooking classes. They focus on Southern Italian cuisine, particularly from her…read morenative region of Calabria, but also from nearby regions such as Sicily, where her husband is from. So far I've been to two of the classes: Taste of Sicily and Night in a Neapolitan Pizzeria, both at Paulding and Company. I really enjoyed them and hope to go to more next year. In particular, the pizza class really improved my pizza technique, and I have been reproducing the delicious, super thin crust pizzas at home ever since. Rosetta usually starts the class by giving a relaxed 20 minute summary of her background (she is a former chemical engineer who now writes cookbooks and gives cooking classes to share her native cuisine). Then she goes around to all the tables and explains in detail what to do at each station. Once the cooking starts, it's up to you whether you want to focus on one dish or move around to try different things. Each station has a few people, so you work together. Rosetta is very friendly and you can ask her any kind of question. She also gives very useful tips, such as using quarry stones for pizza instead of expensive pizza stones. Her recommendations are very reasonable and economical, but she doesn't cut corners where it matters, for example in quality ingredients many of which she makes herself (red wine vinegar, ricotta cheese, candied orange peels, etc.) or grows in her own garden. After the mad rush of cooking is done, everyone sits down to nicely set tables to socialize while being served the fruit of their labors. As I mentioned, the ingredients are top quality, so the food is delicious. There is also always an ambitious and varied menu with everything from appetizer/salad to dessert (we even had dessert pizzas... and the ice cream made from her homemade ricotta cheese was amazing!). Many people bring their own wine to drink. There is no rush to finish at the end, and you can enjoy a leisurely dinner with plenty of chance to meet the other participants.

    Berkeley Bowl Marketplace

    Berkeley Bowl Marketplace

    (1.8k reviews)

    $$

    South Berkeley

    Berkeley Bowl is a true East Bay institution, and the produce section is the main reason we keep…read morecoming back whenever we're in the area. The fruit selection here is exceptional. A must for us every single visit is the Honey Glow pineapple -- if you haven't tried one, you're missing out. They are incredibly sweet, almost like biting into pure sugar, but in the most natural and refreshing way. It's the kind of fruit that's hard to find at your average grocery store, and Berkeley Bowl delivers consistently. Beyond the pineapple, the quality across the board is impressive. The blueberries are plump and flavourful, the oranges are bright and juicy, and the wider fruit selection never fails to catch our eye. It's clear that real care goes into sourcing what ends up on those shelves. For anyone living in or passing through the East Bay, Berkeley Bowl is absolutely worth a stop. It's one of those places that makes grocery shopping genuinely enjoyable, and the produce alone is reason enough to visit.

    I haven't been at the spot in really long time. And every time I come here I remember why I used to…read morelove it so much. They have absolutely everything and the price is a reasonable. Not as reasonable as they used to be back in the day, but reasonable enough. I love the bulk section of foods. And I love the fact that the organic food is not as expensive as it is in other places, but it has a really good quality. They have a nice selection of foods and you can get a lot of different things. They do have some specialty sections, such as English foods, Italian foods, Mexican foods, Asian foods, etc. I can cook something from another cuisine and often find those ingredients there. I could find lime leaves for a dish that I was making and they only cost $.99. They also have banana leaves that I can buy if I want to use. The meat counter is nice and the people who work there are generally very nice. Another thing I like about the store is that it's nice and clean. The aisles are OK and you can pass by. And when waiting in line for your food if people are shopping, it can get a little crowded, but it's not uncomfortable. The only thing I would tell you not to do here is to return something because they do not want to give you your money back even when you do have a receipt. And when they do give you your money, you get all kind of attitude. I would suggest coming here, which is something that I do when I'm in the area. I usually go to the other Berkeley bowl because it's closer to the freeway and I can drive up quite quickly. But I forgot, this used to be a Safeway, so unlike their original location, which is now a car dealership, and before that was a bowling alley, this space was built for retail of food. I like that I can always find something here when I need to.

    FARMcurious - diyfood - Updated May 2026

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