CULINARY CHEF II – International Cuisine's of the World - $1,200
Students get 10% off coupon for Surfas Restaurant Supply!
Registration includes an Embroidered Chef Jacket and Apron
Thursdays, October 8 - December 17, 2009 6:30pm-10:30pm
After gaining comfort and confidence in the kitchen from Culinary Chef I, many students broaden their horizons by applying the techniques they’ve learned to make exotic cuisines from around the world. Chef Eric guides you on this international culinary adventure with each class culminating in a sumptuous meal. Registration includes an embroidered chef jacket and apron. The class meets once weekly, 4 hours a week, for ten weeks. Certificates are awarded upon completion of all 10 classes. This course is perfectly suited for Personal Chefs, Caterers and Home Chefs as we emphasize Menu Development, and Plating and Presentation. It is designed for professional and personal cooks who want to improve their skills and add significantly to their repertoire of recipes. We assist in career guidance and job placement - work for one of our past students in their restaurants, bakeries, and catering operations, or start your own business. Due to the amount of information taught each day, it is essential that students attend every class. If you are unable to attend all 10 classes we will send you the recipes for the missed class(es). There are NO MAKEUPS in this series. If you miss 1 class, you will receive a Certificate of Completion. Class #1 - Australian Cuisine – Sydney has some of the hottest restaurants in Australia. Students will discover who is popular in that country and make Chef Eric's versions of their recipes. Lobster, chicken and mango salad with pickled cucumber, potato, artichoke and mascarpone pie, stir-fried fresh crab omelet, chilled roasted tomato soup, Korean-style tuna tartar, and white fish wrapped in Indian pastry. Class #2 - German Cuisine – Bavaria – Find out how much northern italian cuisine is influenced by southern Germany and vice versa. Cured salmon on ciabatta bread with herbed crème fraiche, wheat blinis, lamb rib chops with gorgonzola cheese sauce, cucumber and tomato salad with medallions of turkey drizzled with Kempinski house dressing, vegetable noodles and herb fritters, sautéed salmon on spinach fettuccine with lemon tarragon sauce, and herb and cheese spaetzle with turkey schnitzel. Class #3 - Caribbean Cuisine – Students discover the beauty and simplicity of island cooking! Creamy yam bisque, red-stripe chicken with pineapple sauce, oxtail stew with scotch bonnet chiles, turkey and peppers with shallot-Cointreau cream sauce, and saffron rice. Class #4 - Asian Cuisine – In this class, we will introduce students to the wonders of Japan and Korea. Tilapia with pickled cucumbers and sanbaizu sauce, fresh udon noodles, ginger pork sauté, flounder in the woodpile (steamed with mushrooms, squash, parsley and sake), Korean galbi tchim (grilled short ribs), broiled fish with ginger and rice, nigiri and nori-roll sushi, dashi, and Japanese-style mixed rice. Class #5 - More Asian Cuisine – This week students will make authentic recipes from the different regions of China. Chow yoke (Chinese fried beef), shumai (steamed dumplings) with sauces, fragrant beef with rice crumbs, noodles with cilantro, scallions and carrots, and delicious black bean spareribs. Class #6 - Iberian Cuisine - Barcelona – Students in this class will learn how much southern France has influenced spanish food. Pate-stuffed chicken medallions with creamy pan sauce, roasted baby beets with romesco sauce, red-wine braised oxtails, penne pasta stuffed with wild mushroom duxelle, chicken and pork paella, and mixed greens sautéed with garlic, ham and pine nuts. Class #7 - Moroccan, N. African and E. Mediterranean Cuisines – In this class students will explore ancient and exciting cuisines of Morocco and surrounding areas. Tagine (Moroccan-style lamb stew with honey and almonds), pork loin with Seville oranges and olives, chicken with figs in red wine sauce, Moroccan-style carrots, Georgian-style chicken with blackberry sauce, and saffron rice. Class #8 - Latin American Cuisine – Food from south of the border is everywhere in california and influences many to try these tempting delights. Chicken with mole negro sauce, pork chile verde, homemade corn tortillas, chile rellenos, carne asada (spice rubbed skirt steak), chile relleno casserole, Arroz a la Mexicana (Mexican-style rice) and Natillas (creamy Spanish-style custard). Class #9 - Regions of America Cuisine – Experience traveling around our great country while staying in the kitchen. Southern-fried chicken on salad dressed with blue cheese vinaigrette, buttermilk biscuits, shrimp and chicken Cajun gumbo, Indian fry bread, San Francisco cioppino, New England-style clam chowder, and grilled Portobello mushrooms on baguettes. Class #10 - Mystery Basket – The Chef shops for seasonal ingredients for an international multi-course meal. Scallops poached in olive oil, scallion pancakes, game hen fricassee with walnuts and mint, Boereg (savory phyllo dough pastries with cheese), baby beets with walnut garlic sauce, rice and noodle pilaf, lemon risotto, and lime soufflé with lime ice cream. Together we will enjoy the fruits of our labor and enjoy this wonderful and relaxing meal after class as we have last day class discussion.
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,
CHEF ERIC at the Culinary Classroom.
WHY THE CULINARY CLASSROOM?
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!
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1 Block East of Overland, Just North of Pico - Convenient Parking Just North on Overland
Phone: 310-470-2640 - Fax: 310-470-2642