Alternative Recreation – Cooking Classes

SFRPD - Chef's for classes on Cusine

Leisure Services Alternative Recreation has created beginning cooking classes for kids and adults with more classes to be added in the future. We would like to showcase the two chefs that are the instructors for our cooking classes. Sharon Lee and Craig Deppe.

Sharon Lee, Chef and Owner, of “The Spot!, Fine Catering Services,” is a graduate of the California Culinary Academy Cordon Bleu program, with an Associates Degree in Operation. Chef Lee’s passion for cooking began at an early age, as with many great chef’s, in her mother’s kitchen. She continues that passion today working in such world-renowned establishments, as “Restaurant August,” where she expanded her skills in Cajun, Creole, and French cuisine, in no other place than New Orleans, under the tutelage of international award winning Executive Chef, John Besh. Returning home to San Francisco, she help reopened the remodeled “Cliff House,” as a member of their original kitchen staff.

As her business has grown, from small intimate settings, to medium size weddings, and corporate events, she also expanded her knowledge of operating a large full service catering business by working for industry leading catering organizations as Global Gourmet, Taste Catering, and Paula Leduc as well as Levy’s Restaurant, food service managers for the Oakland Arena and Coliseum, and the Moscone Convention Center; where she gained valuable experience as a Ban-quet Chef, gaining insight in product ordering, inventory management, billing, pricing, menu creation, and staff management to name just a few of her many qualifications as a innovative cater.

Capt. Craig Deppe
Always encouraged to help and learn in the kitchen by his French mother, Craig developed his skill and passion for all things culinary at an early age. After College, Craig spent fifteen years traveling the world as a professional sailor. He took every opportunity to sample, and then emulate in many a ship’s galley, the myriad cuisines he encountered. The birth of his son in 2005 led Craig to toss out his anchor and pursue his more terrestrial loves; cooking and writing. He now organizes and caters culinary events in San Francisco, works as a Chef’s assistant at Sur la Table and is a contributing blogger/video-instructor for

For More information Contact Leisure Services Program Coordinator Don Franklin at 415-831-6810