Raw Food Cooking Classes · San Francisco
Cook Everything.
Heat Nothing.
Eight seats. One morning. A kitchen where mandolines sing and nothing ever touches a flame.
A Single Class Session
From market to plate, without a flame.
The Haul
You start at the market, not the recipe.
Heirloom tomatoes so ripe they bruise at a look. Beets the color of old wine. Zucchini that yield to the blade like butter. Before technique, there is selection — and selection is half the dish.
We source together every class morning from the Ferry Building Farmers Market.
Mise en Place
Everything in its place. Nothing on the stove.
Mandoline. Spiralizer. High-speed blender. Nut-milk bag. The raw kitchen has its own surgeon's tray — each tool with a specific purpose, each surface a canvas. We lay it out together before a single cut is made.
All equipment is provided. You leave knowing exactly what to buy.
The Work
Patience is the only heat source here.
Julienning daikon into glass noodles. Fermenting cashew cheese until it bites back. Watching a dehydrator tray transform flax and herbs into something that snaps. The techniques are quiet. The results are not.
Three core techniques per class. Muscle memory by the end of the session.
The Reveal
A plate that makes cooked food feel like a compromise.
Everything you made this morning, composed. Zucchini ribbons with cashew ricotta and herb oil. Beet carpaccio with walnut crumble. Flax crackers with cultured almond cream. You made all of this. Nothing was heated above 115°F.
You eat what you make. You take the recipes home.
The Curriculum
Six techniques. Zero heat.
Each class covers three of these. Master all six across the bundle.
The Full Curriculum
Three classes.
All six techniques.
Book the complete bundle and move through the full curriculum — spiralizing and pressing in Class 1, julienning and blending in Class 2, fermenting and dehydrating in Class 3. Each session builds on the last.
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Certified
Raw Food Chef
Matthew Kenney Culinary
Your Instructor
Elena Vasquez
Elena spent four years in professional kitchens — two of them at a Michelin-starred restaurant in the Mission — before discovering that the most technically demanding food she'd ever prepared required no heat at all.
She trained at Matthew Kenney Culinary in Los Angeles and has been teaching intimate raw food sessions in San Francisco since 2021. Her classes fill within 48 hours of opening. She limits every session to eight students.
"The stove is a shortcut. The raw kitchen asks you to slow down and actually understand what you're working with."
Students taught
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Sessions per year
What Students Say
"I came in convinced raw food was sad salads and left having made cashew ricotta that my partner thought was from a deli. The technique instruction is genuinely chef-level."
Priya Mehta
Product Manager, San Francisco
"Three months vegan and terrified of eating the same five things forever. This class gave me a framework — not just recipes — for thinking about food differently."
James O'Sullivan
Architect, Berkeley
"I've taken cooking classes in Tuscany and Tokyo. Sprout is the only one where I left having genuinely learned something I didn't know could be learned."
Catherine Beaumont
Food Writer, Marin County
Reserve Your Seat
Reserve Your Cutting Board
$165 per seat · 8 students maximum · All tools and ingredients included
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