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San Diego Culinary Institute, Inc.

Spring 2002

Hands-On Home Chef Class Descriptions

Basic Culinary Skills Series: Chef Kurt Waefler

Complete Basic Skills Series, Courses 1 through 4

Take these courses as a series or individually.

Course 1: Knife Skills/Stocks/Soups (Sat, April 9, 11am)

Learn to slice, dice and mince like a professional. Prepare two basic stocks (vegetable and fish) and from them, make great clam chowder and tomato bisque.

Course 2: Stocks/Soups (Sat, April 27, 11am)

Learn how to prepare white and brown stock. Learn how to use these stocks in the preparation of French Onion Soup, Cream of Mushroom and Potage Crecy.

Course 3: Introduction to the Mother Sauces (Sat, May 18, 11am)

Learn to make béchamel, tomato and hollandaise (three of the five Mother Sauces) and combine them with vegetables and pastas.

Course 4: More Mother Sauces (Sat, June 1, 11am)

Make veloute and espagnole (and a demi-glace) and combine them with beef, chicken and fish.

A single course is $125 and includes a SDCI apron.
Take the four course series which includes an apron and Chef’s coat, all for $450.

Menus and topics are subject to change based on the availability of ingredients.

About the Instructor:

Kurt Waefler, Executive Chef Instructor. Born in Switzerland, Chef Kurt pursued his classical training at the Bern Culinary Arts College. His 14 years of experience as a Chef includes the kitchens of the Rancho Bernardo Inn, the San Francisco Hilton, and the Pan Pacific Hotel San Diego. This experience, plus his three years as a Chef Instructor, gives him a wealth of real world experience to share with students. Chef Kurt has won the Gold, Silver and Bronze medals from the American Culinary Federation.

HOHC Main Menu | Basic Culinary Skills Series | Basic Pastry Skills Series | Italian Series

Japanese Series | Deborah Schneider – Torrey Pines | Josh McGuinness – Prego Ristorante

Jeff Rossman – Terra | David Abella – Roy’s of La Jolla | Mothers Day Breakfast