Stop by the CUESA kitchen for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.
Currently the executive pastry chef at the acclaimed Fifth Floor restaurant, Francis Ang originally joined the team on the savory side as a line cook. When executive chef David Bazirgan recognized Ang's passion for desserts, Bazirgan worked closely with Ang to hone his pastry skills and quickly promoted him to pastry chef. Ang grew up in the Philippines and finds culinary inspiration from his travels throughout Asia.
All demos take place in the CUESA kitchen under the north arcade of the Ferry Building and are free to the public with recipes and samples for all.
show less
Currently the executive pastry chef at the acclaimed Fifth Floor restaurant, Francis Ang originally joined the team on the savory side as a line cook. When executive chef David Bazirgan recognized Ang's passion for desserts, Bazirgan worked closely with Ang to hone his pastry skills and quickly promoted him to pastry chef. Ang grew up in the Philippines and finds culinary inspiration from his travels throughout Asia.
All demos take place in the CUESA kitchen under the north arcade of the Ferry Building and are free to the public with recipes and samples for all.
Stop by the CUESA kitchen for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.
Currently the executive pastry chef at the acclaimed Fifth Floor restaurant, Francis Ang originally joined the team on the savory side as a line cook. When executive chef David Bazirgan recognized Ang's passion for desserts, Bazirgan worked closely with Ang to hone his pastry skills and quickly promoted him to pastry chef. Ang grew up in the Philippines and finds culinary inspiration from his travels throughout Asia.
All demos take place in the CUESA kitchen under the north arcade of the Ferry Building and are free to the public with recipes and samples for all.
read more
Currently the executive pastry chef at the acclaimed Fifth Floor restaurant, Francis Ang originally joined the team on the savory side as a line cook. When executive chef David Bazirgan recognized Ang's passion for desserts, Bazirgan worked closely with Ang to hone his pastry skills and quickly promoted him to pastry chef. Ang grew up in the Philippines and finds culinary inspiration from his travels throughout Asia.
All demos take place in the CUESA kitchen under the north arcade of the Ferry Building and are free to the public with recipes and samples for all.
show less
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San Francisco Ferry Building
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One Ferry Building , San Francisco, CA 94111
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