About Jane

Where my love of food began

Cooking reconnects us to who we are, where we come from, and one another.

As the daughter of Chinese immigrants, food has always been central to my identity, my relationships, and how I experience the world. I grew up in a household where cooking was both a matter of practicality — my family could not afford to eat out — and our primary way of caring for one another. My mother's love language taught me to understand home-cooked foods as nourishment, a way of staying connected to our roots, and expressing love through everyday acts of service. Good food takes time, and through Wholesomely Jane, I hope to share this more patient and intentional way of cooking, gathering, and caring for one another.

The Wholesomely Jane Experience

A Teaching Style Rooted in Curiosity, Community, and Care

My approach to teaching has been shaped by community, hands-on experience, and a deep curiosity about how food works. At Yale, I helped run a student pop-up dining club, where I first learned to cook with hospitality in mind, thinking not just about the food itself, but about how to make guests feel welcomed, cared for, and well fed. Later, teaching kids through Sprouts Cooking Club taught me how to make cooking approachable and how to break down more complex ideas into simple, encouraging steps. I came to cooking through my own curiosity and hands-on learning, and when something in the kitchen sparks my interest, I tend to dive in fully, studying technique, experimenting repeatedly, and paying close attention to the details that make food truly great. That same curiosity shapes how I teach today: not just recipes, but the knowledge, confidence, and practical skills to feel empowered in the kitchen long after class ends.

My teaching philosophy

Building Confidence in the Home Kitchen

I truly believe that anyone can cook. Even techniques that seem intimidating — like high-hydration breads — can be mastered with the right guidance. A good teacher helps you feel comfortable and confident in the kitchen while sharing the practical tips that make success possible.

I keep my classes small (capped at eight people) so the experience feels like cooking in a friend's home. Each class is intentionally designed to minimize unnecessary busywork and maximize the time you spend learning techniques, getting hands-on practice, and connecting with other guests.

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What guests have shared

I completed a 2-day private sourdough workshop with Jane and it was nothing short of remarkable. Jane was extremely knowledgeable about the process and patiently answered all my questions ... While I've done a lot of home baking myself, I've always felt intimidated by the long multi-day process — Jane guided me through each step while giving me enough autonomy to build confidence in doing it on my own.

Recent private sourdough lesson guest

Jane is an expert baker, but made baking accessible even to newbies! ... Reading a recipe could never capture the nuances and feedback Jane provided in person. We left feeling way more confident as newbie bakers. Excellent teaching, small group, centrally located, accessible with transit and parking was easy. You can't go wrong! Thanks Jane!

Recent English muffin guest

I've made dumplings before, but zongzi looked much harder, so I was a little intimidated. Jane breaks the process down thoughtfully for beginners, and even someone not especially crafty like me figured it out. After a short intro to the dish's history, most of the class was practice. She circulated constantly, and when a bamboo leaf tore she helped me understand why and fix it myself. By the end of class I understood the logic behind the folds instead of just copying her.

Recent zongzi guest

Jane is patient, grounded, and explains things in a way that makes it easy to get started. I especially appreciated how she shares context from her own baking journey — it really helps you build confidence and continue learning on your own.

Recent English muffin class guest

Jane is an amazing teacher! She worked tirelessly to prepare the starter, utensils, and two different baking tools. I'd recommend Jane to anyone. I'm currently working on my own starter because Jane gave me some of hers.

Recent English muffin class guest

Zongzi and accompaniments set out on the table

On hospitality

Making Guests Feel Right at Home

I teach primarily from my home kitchen because I want guests to learn in the kind of space where they'll actually cook — somewhere comfortable, familiar, and approachable. My hope is that what you practice here feels natural to carry into your own kitchen.

For me, hospitality lives in the details. The colorful linen aprons guests wear are sewn by me, as are the printed cotton napkins around the table. I also try to make as much of what I serve from scratch as I can — ranch dressing that starts with homemade mayonnaise, fresh soy milk for my Chinese cooking workshops, jams to spoon over freshly baked breads, and other small accompaniments inspired by the season and the class. And of course, in typical Chinese hospitality style, you will always find freshly cut fruit.

As my students, you're not only here to learn, practice, and build confidence in the kitchen. You're also guests in my home, so I want you to feel welcomed, well-fed, and cared for while you're here.

Beyond the classroom

Outside Wholesomely Jane, I'm a urban forager, hiker, gardener, landscaper, seamstress, cake decorator, and mushroom enthusiast.

making a raspberry lemon gluten-free birthday cake for my friend

hiking the inca trail @13,800ft elevation!

I made this brown satin slip dress and wore it to dinner with friends

saving $20-30k by building a flagstone patio from scratch

finding cherries in the middle of San Francisco!

baking 6 loaves for the Mushroom Society of San Francisco's monthly culinary dinner

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Why "Wholesomely Jane"? My last name is Li — so "wholesomely" is a little play on words. Wholesome Li, wholesome cooking, wholesome community. If you're looking for me online, the URL is wholesomelyjane.com — the "y" stays!