CUESA | Market to Table Demo: Norma Whitt, MKT at the Four Seasons

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Returns March 11, 2021 | SF

Norma Whitt, MKT at the Four Seasons

Saturday, June 15, 2019 - 10:30am to 11:15am

Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.

A native of Southern California who has 15 years of experience in the culinary world, Norma Louise Whitt is the hotel’s Executive Sous Chef where she is responsible for the hotel’s culinary programs for events, meetings, and banquets. She joins the hotel from Iowa State University where she was working at the presidential mansion as a private chef and overseeing the food and beverage operations. Prior to that she was the opening Executive Chef at The Reserve at Sulphur Bluff, a hunting and fishing resort in Texas. Other positions in California include St. Clair Brown Winery in Napa, Bardessono in Yountville, and as a yacht chef during the America’s Cup held in San Francisco.

All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »