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Teacher

Frances Wilson

FRANCES WILSON can’t remember a time when her life has not revolved around food, from an early age cooking with her mother and then professionally as a chef and teacher. There are some that will say it’s all she ever thinks about!
Frances trained as a high school teacher of Home Economics in her native Ireland. She moved to Berkeley in 1999 and was Executive Chef at the award-winning Lalime’s Restaurant for a decade, followed by four years as Culinary Director at Château Routas in Provence, France, where she catered to chateau guests and ran cooking classes.
For 10 years, Frances was Professional Culinary Instructor at Tante Marie’s Cooking School in San Francisco, leading both the Professional Program and weekend specialty classes. She has taught at many other Bay Area venues including the Ferry Plaza Farmers Market, Sur la Table, and Copia and the Silverado Cooking School in Napa.
Frances is passionate about teaching people how to cook real food with great local ingredients. She wants her students to know that cooking simple meals doesn’t have to be a chore but can be a fun time spent with family and friends.

Upcoming classes taught by Frances Wilson

From Field & Garden

Part of the Learn to Cook—Spring 2025 Series

In this vegetable-focused class, we will work with a rainbow of seasonal produce—including varieties you may never have cooked with before—to make inviting, nourishing meals.

Wed Mar 19 | 6P

Simple Strategies

Part of the Learn to Cook More: Self-Sufficiency—Spring 2025 Series

Become a more empowered eater by batch cooking, harnessing the power of your freezer, and learning to make quick dishes that serve one or two, with or without the use of a recipe.

Sat Mar 22 | 11A

Special Projects and a Fork Supper

Part of the Learn to Cook More: Self-Sufficiency—Spring 2025 Series

Stuck in a rut? A cooking project can help! We’ll concoct our own condiments, make portable meals with multi-purpose doughs, and celebrate it all with a convivial fork supper.

Sat Mar 29 | 11A

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook—Spring 2025 Series

Stock your pantry and freezer with basic ingredients for easier menu planning. We’ll show you how a simple chicken and pantry staples can produce enticing meals all week long.

Wed Apr 02 | 6P

Comfort—Braises & Beans

Part of the Learn to Cook—Spring 2025 Series

Spring months call for heartwarming but lighter dishes to nourish us through the new season. Learn to make comforting braises, hearty bean dishes and satisfying main-course salads.

Wed Apr 09 | 6P

Spring Brunch with Frances

Frances Wilson will teach you to confidently poach eggs, mix brunch-worthy cocktails and more at this special springtime brunch class.

Sun Apr 13 | 11A

Breakfast All Day—Eggs

Part of the Learn to Cook—Spring 2025 Series

Learning to cook with the versatile egg leads to countless tempting meals. Join us as we poach, fry, boil, bake, soufflé and scramble our way to egg mastery.

Wed Apr 16 | 6P

The Civic Kitchen
2961 Mission Street
San Francisco
CA 94110
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