Alice's hands are dirty, and she loves it. She's spent the last 15 minutes rolling rich, luscious chocolate truffles. The secret ingredient is homemade caramel, one of the many things she's learned to cook at the new San Francisco Cooking School.
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"Being a chef is about teaching," said Delfina founder Craig Stoll to a group of journalists in the immaculate kitchen of the new San Francisco Cookin...
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