Culinary Basics 1, Learn to cook! Starts 3/2/09 March 2, 2009

ARE YOU ARE A BEGINNER? YOU CAN COOK! LET US SHOW YOU HOW.

“The Classroom is a warm environment to learn the basics of cooking. The staff is friendly and supportive and took away my fears of cooking.” Alia Ascha, Culinary Basics’ Graduate

CULINARY BASICS – Home Ec Revitalized - $375 – Includes Logo Apron

Mon, 3/2/09-3/23/09 7:00pm-10:00pm

This series meets once weekly, 3 hours each day, for 4 weeks. The classes are designed for the novice cook with little or no culinary experience and a desire to learn and enjoy cooking. The recipes focus on easy-to-prepare meals and include basic cooking techniques such as roasting, grilling and baking. Preparation is key as many of the steps can be done in advance to save time and many ingredients can be purchased ready-to-cook for ease in the kitchen. You’ll be happy with your ability as you immediately start making recipes on day one after some knife skills instruction and practice. Kitchen Sanitation and Safety are discussed every class. Due to the popular nature of this series, we cannot allow any class make ups – we are sorry – but you may send someone in your place. Should you miss a class, you will receive the recipes and should feel free to contact Chef Eric with any questions you may have regarding cooking methods and recipe execution.

Class #1 - Basic knife skills and meal preparation. Learn how professionals Chop, Slice, Julienne and Dice vegetables quickly and efficiently. Also explore the more complicated Brunoise, Paysanne, Batonnet and Tourne knife cuts to get more confident and create variety for your dishes. We learn many cooking techniques for easily-prepared meals with chicken and beef on our first night in the kitchen: Risotto-Style Orzo Pasta with Parmesan Cheese, Latin-Style Strip Loin Steak with Chayote Squash flavored with Oregano and Lime, flavorful Ajieco Stew (Chicken, Potato and Corn Stew), and Spiced Peruvian Chickpea Cakes ease us into cooking with these delicious recipes.

Class #2 – This class shows students how quickly and easily International Meals can be prepared from start to finish using organizational techniques, knife skills, and cooking techniques learned during the previous class. Pan-Seared Chicken with Fresh Tomato-Herb Sauce, Lemon Orzo Pasta with Kalamata Olives, Asian Five-Spice Chicken Skewers with Spicy Peanut Sauce and Thai-Style Rice Noodles, Grilled and Spiced Carne Asada with home made Guacamole Sauce, Sour Cream, Olives and Tortillas, Mom’s Mouthwatering Meatloaf with Mashed Carrots and Potatoes, and Flavorful Chicken and Chile Stew with Pilaf-Style Rice – these recipes will become favorites very quickly and will impress your friends with your cooking style as we learn to plate these dishes for maximum eye appeal.

Class #3 – Hearty Potatoes and Light Home Made Pastas are added to the menu as you make the following recipes with incredibly delicious and easy accompanying Sauces: Fresh Home Made Pasta with House-Dried Herbs and Bolognese-Style Spaghetti Sauce, Traditional Herb and Cheese Spaetzle with Cream Sauce, Roasted Potatoes with Olive Oil, Garlic and Rosemary, Home Made Tagliatelle with Bolognese Meat Sauce, mouth-watering Fettuccine Alfredo, and the creamiest Potatoes au Gratin with Roasted Red Bell Pepper Puree. Lighter versions of these hearty dishes are discussed as we eat our fill of the Home Made Pastas, Sauces and Potato dishes that will become staples of your diet.

Class #4 – This final class covers basic sanitation, safety and cooking techniques with Fish and Shellfish. Recipes include Seared and Spice-Crusted Ahi Tuna drizzled with Sesame Dressing on Julienned Lettuce, Brown Rice and Edamame Beans with Soy Sauce, Salmon Steamed in Wine and Spices on Mixed Greens with Balsamic Vinaigrette, Grilled Chipotle-Spiced Shrimp and Grilled Portobello Mushrooms with Brown Derby French Dressing, Succulent Bass and Mixed Vegetable Packets with Mint and Basil Pesto, and Sole Vin Blanc with Ginger-Lime-Scallion Butter with Shiitake Mushroom and Asparagus Sauté. Fish never tasted so good and was so easy to prepare. Lots of great food and conversation as we dine to our hearts delight on our last class together with our newfound foodie friends. Feel free to bring some wine for the end of the last class.

WELCOME TO THE CULINARY CLASSROOM

Offering Professional and Recreational Cooking Classes and cooking instruction for all levels of students. Whether your desire is to take our Single Recreational Cooking or Baking Classes, 4-week Beginner’s Series, Professional-Level, Multi-Week Culinary Chef and Culinary Baking Programs, or our
New 8-week Crash Course, we provide all the service, ingredients and equipment you need to learn to succeed in today's restaurant kitchens and master techniques that you can use at home. Classes encompass current cooking trends and recipes so that your meals taste fantastic. Bring your creativity and questions as you explore Cooking and Baking to start a new career or impress your friends with your new skills as a Culinary Chef or Baker. Come Cook and Bake with us while making new friends and having fun!

We also host Private Cooking Celebrations for Adults and Team Building Events for Corporations.
We invite you to stop by and see why people from Catalina Island, San Diego, Santa Barbara,
and even Colorado, Wyoming and Hawaii take the time to learn from
CHEF ERIC at the CULINARY CLASSROOM.

WHY THE CULINARY CLASSROOM?

• Professional Commercial Kitchen and Equipment – Wolf Ranges
• CHEF ERIC’s Credentials, Experience, Culinary Wisdom and Great Team
• Culinary Crash Course – 8 Weeks – NEW
• Culinary Chef I Certification Program
• Culinary Chef 2-International Cuisines
• Culinary Baking I/2 Certification Programs
• Culinary Basics – Home Ec Revitalized
• Recreational Classes – Cooking and Baking
• Special Couples Nights – Romantic Setting
• Specialty Beer/Wine/Cheese Pairing Classes
• Team Building Events for Corporations
• Cooking Celebrations for Groups–Adults Only
• Kids/Teens/Culinary Academy/Summer Camp
• Class Size 10-12 - more One-on-One Instruction
• Student Testimonials confirm the food is fantastic!
• Convenient Parking/Freeway Close-405/10

Maintaining student and client satisfaction is our primary goal at
The CULINARY CLASSROOM

We look forward to seeing you here - Until then, eat well and be well!

GIFT CERTIFICATES AVAILABLE VIA EMAIL – THE PERFECT GIFT FOR ANY OCCASION

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1 Block East of Overland, Just North of Pico - Convenient Parking Just North on Overland

2366 PELHAM AVENUE - LOS ANGELES, CA 90064
PHONE: 310-470-2640 - FAX: 310-470-2642
[email protected]
WWW.CULINARYCLASSROOM.COM
CHEF ERIC JACQUES CROWLEY

Chef Eric’s mother is a gourmet cook so it is no surprise that he followed in her footsteps and has been a Professional Chef for twelve years, a Professional Chef Instructor for twelve years and the Owner and Primary Chef Instructor at the Culinary Classroom for 6 wonderful years. CHEF ERIC graduated, with honors, from the esteemed Culinary Institute of America in Hyde Park, New York. European-trained, he worked with Chef José Munisa at Via Veneto, Barcelona's longest-running 5 Star Restaurant, as well as with Chef Joseph Russwürm at Munich's Hotel Kempinski, another 5 Star establishment. His training in Europe rounded out his culinary education and enabled him to take his cooking and palate to a higher level of sophistication.

Back in the United States, CHEF ERIC worked with Patina Catering-of the famed Patina Restaurant Group-supervising corporate and personal events from an intimate 4-person lunch or dinner to a boisterous crowd of 2,000 for lunch, dinner or appetizers. He has cooked meals for presidential candidates, vice presidents, show business executives, celebrities and numerous personal clients. He has also prepared elaborate private dinners and specialty meals for country club and consulate guests.

Chef Eric’s Chef Demonstrations include Vacation Fest in Santa Monica with Chef Mario Martinoli, The Taste of Santa Monica, The Great Tastes of Brentwood, Bloomingdales Department Store in Century City, and Surfas Restaurant Supply in Culver City. He has appeared on KCRW with Evan Kleiman of Good Food Live and on KFI with Mario Martinoli of The Mario Martinoli Show.

Chef Eric has hosted several television shows at the Culinary Classroom including Good Day LA, as they joined us LIVE to see our Children’s Culinary Academies/Summer Cooking Camps in action, E!Entertainment and Your LA on Channel 4 as they showcased our very popular Couples Romantic Cooking parties, the Associated Press as they highlighted our Children’s Summer Culinary Camps, Blind Date as they prepared an elegant meal, BET’s version of Blind Date where they decorated cakes, and For Better of For Worse as friends of the groom prepared a wedding cake. He has also appeared as a Guest Chef on CitiCable 3’s Community Cooking Television in Torrance. He and Chef Eric's Culinary Classroom have been featured on SoCal.com and LA’s The Place – Los Angeles Magazine at lastheplace.com. He has been written up in the Los Angeles Business Journal, The Orange County Register, the Beverly Press News, and his children’s summer programs were written up in Valley Scene Magazine.

In addition to donating thousands of dollars worth of Cooking Classes each year to various Los Angeles schools and charities, Chef Eric is a C-Cap Program Judge and Scholarship Sponsor for the Los Angeles Unified School District (Career Through the Culinary Arts). He is also a Mentor for the Culinary Institute of America (CIA), supporting interns with their requirements to attend the CIA and hosting open houses for potential CIA students.

Since 1999, CHEF ERIC has taught professional and recreational cooking classes to thousands of students; first at a Los Angeles-based cooking school and since founding the CULINARY CLASSROOM in 2003. Many of his past students are successful Restaurant Owners, Chefs, Caterers, Personal Chefs and Home Chefs. His cooking, catering, and teaching career is studded with accolades from students, clients, and employers. His love of gourmet food, cooking, and teaching is apparent. Come take a class with him!

“After having CHEF ERIC as an instructor, I went on to excel at the Cordon Bleu school and Patina Restaurant.”
Mark Dao, Owner of Un Deux Trois Catering

“Chef Eric and his staff are incredibly knowledgeable; the class layout was well-organized,
the ingredients top notch and the recipes delicious!”
Jacquelyn Richey – Culinary Chef I Graduate, Home Chef

“I came into this experience nervous and uneasy in the kitchen. I’m happy to say that I’ve emerged bold and confident! Thanks to Chef Eric and his crew, I’m looking forward to a lifelong love of cooking and entertaining. On a side note, this class is also great to take with a significant other. It’s a fun and creative way to spice up a relationship!”
Eléni Constantine, Culinary Chef I Graduate

Official Website: http://www.culinaryclassroom.com