Chad Bayless, Mark Hopkins Hotel

Saturday, August 13, 2016, 10:30 am - 11:15 am

Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.

Chad Bayless has been cooking in and around San Francisco for the past 10 years. Forgoing culinary school, he sought job opportunities that provided the training he needed to grow from iconic venues like the St. Francis Yacht Club. He is currently the Executive Sous Chef at the Mark Hopkins Hotel which boasts a 3 star rating from the Green Restaurant Association and fully incorporates the farm to table concept into all of it’s food outlets.

All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.