Knife Skills $85 Per Person
Sat, 9/17/11 2pm-5pm
OR Wed, 10/26/11 7pm-10pm
OR Mon, 12/5/11 7pm-10pm
Learn how professionals Chop, Dice, Slice and Julienne items quickly and efficiently. CHEF ERIC shows you knife holding grips, knife cuts and how to choose, sharpen, hone and care for your knives. Learn to cut with ease advancing to more complicated and decorative Brunoise, Paysanne, Batonnet and Tourne Cuts. Everything looks and tastes better when ingredients are cut uniformly, cook evenly and are presented beautifully. Work with vegetables, cut Chicken Breasts off the Bone, and see demonstration of De-boning a Whole Chicken. You make a delicious meal to be enjoyed at the end of class.
WELCOME TO THE CULINARY CLASSROOM
WHERE WE TEACH COOKING CLASSES TO THE MASSES
CHANGING THE WAY WE EAT, ONE MENU AT A TIME
Bring your creativity and questions as you explore Cooking and Pastry/Baking to start a new career
or to impress your friends with your SKILLS as a Master Chef or Pastry Chef
All Classes are HANDS-ON/Participation
• 18-Week Culinary Master Chef Program – Certification Program
• 10-Week Culinary Baking/Pastry Program – Certification Program
• Recreational Cooking Classes
• Recreational Baking/Pastry Classes
• Couples Romantic Date Night Dinner Classes
• 4-Week Culinary Basics Series
• 4-Week Healthy Cooking Series
• 4-Week International Cuisine Series
• Team Building Events for Corporations
• Private Cooking Parties/Celebrations for Adults
• Intimate Setting / 12 Students in Class
Gift Certificates Available Via Email – The Perfect Gift for ANY Occasion
Register On-Line 24 Hours a Day @ www.culinaryclassroom.com/registration
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Cook Well, Eat Well and BE Well! with Chef Eric Crowley
Convenient Parking/Freeway Close-405/10
1 Block East of Overland, Just North of Pico
Parking Just North of Pico on Overland
2366 PELHAM AVENUE - LOS ANGELES, CA 90064
PHONE: 310-470-2640 - FAX: 310-470-2642
WWW.FACEBOOK.COM/CHEFERICSCULINARYCLASSROOM
WWW.CULINARYCLASSROOM.COM
WWW.TWITTER.COM@CHEFERICCROWLEY
Added by culinaryclassroom on September 12, 2011