SPOTLIGHT: CHEF DAVID GROFF
We’re cooking up something new
If you love cooking shows (and who doesn’t) you may want to head over to The Cove’s Clubhouse and see what’s cooking. Local chef David Groff will be teaching cooking to residents, sharing his love of food, and giving you new ways to liven up your family meals.
“I’ve sketched out a bunch of fun classes on core fundamentals that will celebrate each season,” he says of his new classes. “We’ll start out with demonstrations that are designed for us to get to know one another, like an informative cocktail party. I call it “TV cooking,” with fun lessons and of course samples. I envision a casual cocktail party while learning, eating, and mingling with your neighbors.” Then we’ll move onto more focused courses, including BBQs on the deck when the weather warms up a bit.”
David’s passion for food started when he was young. Growing up, meals were always in the kitchen, never in front of the television. It was family and discussion time, no slouching, monosyllabic answers or hunger strikes. “It was only later that I learned that not everyone had this dinner ritual, a ritual I only later appreciated for both the cooking and life lessons.”
After graduating from both the California Culinary Academy and Tante Marie Cooking School, David cooked at Zuni Café and Gioia in San Francisco. He worked as a personal chef, and caterer before he was asked to manage all the curriculum at the San Francisco Cooking School. He has developed and taught the majority of the public classes at the school for the past 10 years ago. “Currently, I call myself a “traveling chef,” teaching virtual and in-person classes through his company Mealticketsf.com.
David wants to keep his classes at The Cove comfortable and informative. Whether you are a master at handling a knife, or your skills gravitate more towards nuking a frozen dinner, he guarantees you’ll walk away from one of his courses with skills and techniques that make you a better cook.
“We are all anxious to get out of our homes and engage one another again, and what better way to do that than with food. First up, I will be teaching a Bubbles and Gougères class on April 14th.
“I’ve really missed in-person instruction and am excited to get going,” David adds. “A lot of chefs are introverts. I’m not. I want to be around people, and I want to share my knowledge.”