Joshua Seibert, Nick's Cove

Saturday, December 9, 2017, 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.

Chef Joshua Seibert grew up savoring East Coast specialties, from Blue Point Oysters to soft shell crab. Raised in a family where his father and grandmother were always in the kitchen, Seibert gained an appreciation for cooking from a young age. Seibert started his first job in the hospitality industry at 14, starting as a dishwasher and quickly getting promoted to prep cook. He worked under the same chef, John Lancy, in several restaurants, where Lancy taught him how to work in a professional kitchen, including how to make charcuterie and how to butcher whole animals, and where he learned to model Lancy’s even-keeled character and willingness to patiently teach younger chefs. These are the backbone of Seibert’s management philosophy. In 2009, Seibert left the East Coast and enrolled in the California Culinary Academy – Le Cordon Bleu, in San Francisco. Upon graduation in 2011, he was hired as a prep cook at Mission Beach Café. In less than two years, Seibert worked his way up to Executive Chef, and credits his success in this constantly fast-paced environment to leading by example, staying calm under pressure, training his kitchen staff to be proficient at every station, as well as encouraging his crew to put creativity and passion into their work. Now at the helm of Nick’s Cove Restaurant, Oyster Bar & Cottages, Seibert is excited to get to know local Marin and Sonoma County farmers and fishermen, and to create a menu that gives guests a sense of place.

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.

Image courtesy of Dawn Cooper Photography