Our Hands on Home Chef students learn to cook in the same fully-equipped instructional kitchens as our Professional Students. Courses last from 2 to 4 hours. Students should wear comfortable shoes and come prepared to cook.
Finally, a series of classes for the culinary professional! Update your skills, learn new techniques, or polish your knowledge of specific cuisines with one of our 2-day seminars for Culinary Professionals. Students in our Master Series must have at least 2 years of professional culinary experience in order to register. Students must also bring their own knives and tools for each class. Specialty tools will be provided. Students may bring their own chef coats to use during class but aprons and side towels will be provided.
| Master Series Asian Techniques & Specialties Day 1 |
May 15 |
$795
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This two-day class is an intermediate to professional-level exploration of the world of Asian cuisine including Hawaii, Japan, regions of China and Thailand. This class will cover specialty ingredients, flavor profiles of each region, proper ingredient utilization, intense exploration of methods and techniques used in each region, select menu items from each region covering all of the main menu areas (appetizers, soups and salads, entrees, accompaniments and desserts) and techniques for plating and garnishing each menu item for both plated service and buffets.
A minimum of two years of current culinary work experience is required and all students are required to bring their own basic knives and tools. All specialty tools will be provided. Proper kitchen shoes and uniforms are required. Your own chef coat may be brought for use during the class. Aprons and side towels will be provided each day of the class.
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| Master Series Asian Techniques & Specialties DAY 2 |
May 16 |
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This class is DAY 2 of a two-part class on Asian Techniques and Specialties. See DAY 1 for more details.
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| Master Series Pastry Specialty: Ammenities DAY 1 |
Jun 05 |
$795
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Join us for a two-day intermediate to professional-level exploration of the world of pastry amenities and Mignardise. Our specialized pastry class will focus on what makes up modern amenities in restaurants and hotels as well as the components used for these guest items and Mignardise (small plated cookies and similar items served after dinner). Demonstrations and hands on production of a variety of chocolates, truffles, and delicate pastries and cookies used for amenities will covered as well as plating techniques for guest rooms, parties and other functions.
A minimum of two years of current pastry work experience is required as well as experience with chocolate. All students are required to bring their own basic knives and tools. All specialty tools will be provided. Proper kitchen shoes and uniforms are required. Your own chef coat may be brought for use during the class. Aprons and side towels will be provided each day of the class.
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| Master Series Pastry Specialty: Ammenities DAY 2 |
Jun 06 |
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This class is DAY 2 of a two-part class on Pastry Specialties: Amenities. See DAY 1 for more details.
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| Chef David Abella of Roy's of La Jolla shares some of his recipes in a cooking for fun class. |
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