SILVERADO COOKING SCHOOL - Key Persons
Frances Wilson can't remember a time when her life did not revolve around food! She started cooking as child with her mother in her native Ireland.
She trained both as a Home Economics teacher and as a chef. Her career has included stints teaching high school in Dublin, being the chef of the critically acclaimed Lalime's restaurant in Berkeley and four years as Culinary Director at Ch teau Routas in Provence, France, where she was responsible for catering to guests staying at the chateau and teaching cooking classes.
Most recently Frances taught the Professional Culinary program at Tante Marie's Cooking School. She is passionate about building connections between farmers and cooks.
Chef Malcolm's love of food started as a child, fishing with his grandfather off the coast of Massachusetts. The fresh fish they caught was served alongside vegetables from his grandfather's garden. To this day, Malcolm has fond memories of how simple yet profound those meals were. Living and cooking in France, he learned the true meaning of "Farm to Table" and had the vision for Silverado Cooking School. It was not until he moved to California that he found the perfect area to launch his company.
A graduate of the Full-Time Professional Culinary Program at Tante Marie's Cooking School in San Francisco. He has experience cooking in restaurants, catering and working as a private chef.
Malcolm lives on Stone Tree Farm with his wife Kim, daughter Lilly, son Jay, their two dogs, two cats and many other animals. In his spare time he enjoys wine tasting, surfing and fishing. He also loves the game of golf and still races in a triathlon or two when he can.
Chef Sarah has always had a passion for food. From an early age, she loved family gatherings because of the diversity of food that would come through the door and be presented beautifully on her table. People would gather, converse, laugh, cry and sometimes laugh until they cried. Food was always at the center of every gathering, no matter what the circumstances.
After graduating from culinary school in 2001, Sarah embarked on her career as a line cook in some notable restaurants in The Napa Valley. Chef Sarah also obtained a California teachers credential and developed a high school professional culinary and hospitality program; which she taught for 8 years. After leaving this program, she has been teaching private clients in their homes in addition to teaching culinary enthusiast classes around the Valley.