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    Kitchen on Fire

    4.6 (242 reviews)
    Closed 9:30 am - 10:00 pm

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    Chef Olive giving the crew some pointers
    Sydney P.

    Kitchen on Fire is absolutely Fire! I took a group of high school Seniors as part of the Winter Ball program benefitting Children's Hospital Oakland and we made 30 dinners that we donated to Family House(after tasting everything) Gf Chicken Cacciatore, Gf Turkey Meatballs, Roasted Brussel Sprouts, Bok Choy and Mushrooms. It was an amazing two hours that left us all feeling like we made a small difference in a world gone crazy. Chef Olive and his staff made us feel welcome with a turmeric infused fruit drink, and crunchy herb bread. It was a fantastic event and I cannot wait to go back. Knowledge was shared and memories were made.

    Rachel M.

    I was super impressed by this awesome cooking institution! My team of 14 came here for our annual team building event and I was pretty excited because I love all things food-related. The location is right across the street from Cheeseboard on Shattuck and on the 2nd floor of a multi-business building so it's easy to miss it if you don't read the signs. The chef crew awaiting us was very patient and accommodating to our group (who was a little late). They provided aprons, name tags, bread/cheese platter, water upon arrival. There were different stations set up with all of the dishes we were going to make. They explained how the event works, what recipes we are making, showed us some cooking techniques, and then we all split up in the work stations to cook. We had a chef leading each station so we weren't completely lost. Menu: Potato leek soup Pomegranate salad Socca (chickpea crepe) Chicken cacciatore Chocolate soufflé I volunteered for the soup and socca stations and my coworkers and I had fun chopping, stirring, poaching eggs, and best of all eating our creations! Everything was so yummy and we even got to have the recipes emailed to us afterwards. Highly recommend it for a group event. It costs a pretty penny, but if you can have your company pay for it, you're golden!

    Coleen B.

    Took an online cooking class and it was so much fun!! I learned a bunch of different things besides how to cook the particular dish we were making, the class was really fun, Chef Olive was awesome, and the dish was absolutely delicious! Worth every penny and I will definitely be taking more classes with Chef Olive and Kitchen on Fire.

    Dish made from the interesting farmers market finds
    Emily F.

    We loved our farmers market cooking class we took!! Walked thru the Berkeley farmers market picking out fresh items. Walked back to the kitchen and was shown how to make lots of different dishes. So fun, very informative and highly recommend!

    Judy V.

    My lovely bf had surprised me by enrolling us in a cooking class back in December and I am so glad he picked French Cuisine. We had a blast and the class was very educational. One of the cool things is you can BYOB, well, wine since we were going to eat French dishes. We made watercress and leak soup with poached egg, lobster frisee salad with sautéed mushrooms in xeres vinaigrette, beef wellington with madeira wine sauce, potato duchesse, salmon en croute with sauce meurett and last but not least Frangelico crème brulee with champagne honey marinated strawberries. After watching master chef but the juniors additional, I was totally excited that we were going to make beef wellington. We forgot to sear the steak first but one if the instructor saved the day by using a blow torch the finished product. We met another couple who had taken the pizza making class and totally loved it and recommend we should take it. I think that would be our next date night plan.

    Katie N.

    On a scale of 1 to 5, I wish I could give Kitchen on Fire 6 stars. The 12 week introductory course is SENSATIONAL. Rush to sign up. It is that good. Today was the last day and many of us walked out of the class asking the chefs to offer more courses. I already have signed up for another class. I had never boiled an egg before I signed up and now I am cooking for other people - and doing so with pleasure!

    Lori L.

    Kitchen on Fire . Great place to learn to cook! ( Across the street from the Cheese Board in Berkeley,Ca. ) class 1 Cooking of Southern France. A delightful evening of great instruction by Chef Olive. Fun fun fun.....all recipes were discussed in the first hour . Then we divided up into tables of 4 . We participated in making each recipe, so we got a feel for it. Learned how to use a knife, how to whisk properly, how to brown chicken to perfection. No pressure , no intimidation , fun learning and cooking even for newbees. Great simple recipes and loads of great hints i have never learned about cooking anywhere else from a real pro. We made French minestrone with fresh pesto and crostini , chicken on a tomato ragu, zuchini fritters with fresh aoili and a lemon orange cake. Then we ate dinner. So good . A very nice way to spend an evening and meet new people or just cook with a friend .You can bring your own wine if you like and you are all set. Class 2 The Art of Chocolate by Chef Gaby was a wonderful fun class , very professional but not intimidating. Good for anyone wanting to learn . The intro info used a mirror above so everyone could see . Classroom well organized and well laid out. We learned about the difference between good chocolate and yuck.All the recipes were gone over and discussed. Then we separated into different stations , 3-4 per table, each table set up to create one of the recipes. 18 of us created chocolate mousse, chocolate pot au creme, chocolate lava cake, chocolate raspberry tart with fruit, 3 different truffles, etc. then we ate.... way too much chocolate. Sooo delicious . I feel confident that i will be able to duplicate these amazing and simple and quick very doable decadent chocolate desserts! without being a professional

    Clafouti with Apples, Pears, and Brie. Savory, sweet, fluffy, rich, and delicious!

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    Thanks Sue! We had so much fun cooking with your group!

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    Page 1 of 7

    Ask the Community - Kitchen on Fire

    Review Highlights - Kitchen on Fire

    Chef Olive, Chef Lev, Chef Kevin, Patty, and the rest of the team are wonderful cooks, teachers, and people.

    Mentioned in 65 reviews

    Read more highlights

    FARMcurious - Sweet little baby mozzarella.

    FARMcurious

    (129 reviews)

    $$

    West Berkeley

    I cannot praise Nicole more for her amazing cheese making classes! Our company did an outing here…read moreto make Burrata, Mozzarella, and Goat Cheese and had a blast. Nicole makes sure to explain everything thoroughly, including the history of each cheese. Makes everything super interesting. We also included a grazing board and they were all so delicious. We were eating, making cheese, and having fun the entire time. Parking is a bit difficult so we just did ride share there. The place is a bit hard to find but it's a office room inside a parking gate. I am definitely go back with friends and family the next chance i get. I hope this place doesn't get too famous so Nicole still has time left for us! haha Thank you for everything Nicole!!

    Nicole led a virtual Chevre-making class for my colleagues and I and it was a blast! Pretty awesome…read moreto be able to enjoy such a fun, informative and highly rewarding (we did get fresh cheese out of it after all) experience via Zoom. We were provided with our very own cheese-making kit ahead of the class (with immersion thermometer, cheesecloth and straining basket included) and super detailed instructions to replicate the recipe at home in just 10 minutes. Worth to note that the cheese culture packet that came with our kit was enough to culture an additional 3 quarts of milk beyond the one we prepped, too. Nicole was lovely - she answered all our questions, and gave us pro cheese seasoning/paring and gifting tips. Would highly recommend, especially for large-group/team bonding events. Looks like everyone will be getting fresh cheese this Christmas :-)

    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.

    Kitchen on Fire - cookingschools - Updated May 2026

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