Culinary Basics October 9, 2006

CULINARY BASICS – Home Ec Revitalized
$300 – Includes Logo Apron

Mon, 10/9/06-10/30/06 7:00pm-10:00pm
Mon, 11/6/06-11/27/06 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. Due to the popular nature of this series, we cannot allow any class make ups – we are sorry. 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.

Class #1 - Basic knife skills and meal preparation. Learn how professionals chop, slice, julienne and dice things quickly and efficiently. Also explore the more complicated brunoise, paysanne, batonnet and tourne cuts to get more confident and create variety for your dishes. We learn many cooking techniques for easily-prepared meals with chicken, pork and beef. Ginger Pork Sauté, Shiitake Mushroom and Asparagus Sauté, Chicken Salad with Thyme, Shallot and Balsamic Vinaigrette, Orzo, Risotto-Style, Latin-Style Strip Loin with Spiced Chayote Squash, Ajieco Stew (chicken, potato and corn stew), and Spiced Peruvian Chickpea Cakes.

Class #2 - Basic sanitation, safety and cooking techniques with Fish and Shellfish. Seared and Spice-Crusted Ahi Tuna drizzled with Sesame Dressing on Julienned Lettuce, Brown Rice and Edamame Beans, Salmon Steamed in Wine, Grilled Shrimp and Portobello Mushrooms with Brown Derby French Dressing, Succulent Bass and Vegetable Packets with Mint and Basil Pesto, and Sole Vin Blanc with Ginger-Lime-Scallion Butter. Fish never tasted so good and was so easy to prepare.

Class #3 - Starches such as potatoes and pasta are added to the menu as you make the following recipes with incredible and easy accompanying sauces: Fresh Pasta with House-Dried Herbs, Bolognese-Style Spaghetti Sauce, Herb and Cheese Spaetzle with Cream Sauce, Roasted Potatoes with Olive Oil, Garlic and Rosemary, Tagliatelle with Meat Sauce, Fettuccine Alfredo, and Potatoes au Gratin with Red Bell Pepper Puree. Lighter versions of these hearty dishes and sauces are discussed.

Class #4 – This final class reinforces the skills learned previously by showing students how quickly and easily international meals can be prepared from start to finish. Chicken with Tomato-Herb Sauce, Lemon Orzo Pasta, Asian Five-Spice Chicken Skewers with Peanut Sauce and Thai-Style Noodles, Carne Asada, Pilaf-Style Rice, Mom’s Mouthwatering Meatloaf with Mashed Carrots and Potatoes, and Flavorful Chicken and Chile stew. Lots of great food and conversation as we dine to our hearts delight on our last class together with our newfound foodie friends.

WELCOME TO CHEF ERIC’S CULINARY CLASSROOM

We offer professional and recreational classes for every level of student. Whether your desire is to take a single recreational class, or our professional-level, multi-week Culinary Chef and Culinary Baking Programs, we provide the service, ingredients and equipment you need to learn while making new friends and having fun. You will learn all you need to succeed in today's restaurant kitchens, as well as master techniques that you can use at home. Our classes encompass current cooking techniques and original recipes to rival the finest dining establishments and culinary publications so that your meals taste fantastic.

The CULINARY CLASSROOM is a great place for connections to future employment using the postings on our job board. We also assist in career guidance and job placement as we have many past students who have successful restaurants, bakeries and catering operations. We invite you to stop by and see why people from Catalina Island, San Diego and Santa Barbara take the time to learn from CHEF ERIC at CHEF ERIC'S CULINARY CLASSROOM.

WHY THE CULINARY CLASSROOM?

• Professional Kitchen
• CHEF ERIC’s Credentials and Experience
• Certification Programs
• Culinary Chef I Certification Program
• Culinary Chef II – Cuisines of the World
• Culinary Baking I Certification Program
• Culinary Baking 2 Certification Program
• Variety of Three Hours Classes – All Hands-On
• Culinary Basics – Home Ec Revitalized
• Team Building Events/Private Cooking Parties
• Children’s Summer Programs & Parties
• Limit of 12 Students Per Class
• The Food is Fantastic (from student testimonials)
• Great Location/Convenient Parking

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 - PERFECT ANYTIME
Add a jacket or an apron and make a nice Gift Package

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

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