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.
The San Diego Culinary Institute is excited to bring you our new and improved Hands-On Home Chef classes for 2004. The 2nd Quarter Schedule is out and features classes that will appeal to home cooking enthusiasts of all levels of experience. Whether you've cooked for years at home or are just starting out, these classes feature hands-on participation with instructor-lead demonstrations. If you are new to cooking, this is an ideal way to learn new skills! If you've been cooking for years, we can help expand your culinary knowledge! Register now!
| Seafood Specialties |
May 01 |
$125
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Seafood is nutritious and easy to prepare in a variety of fresh and seasonal ways. Your menu includes Seared Scallops with Orange and Miso Sauce, Roesti Potato Wrapped Baked Salmon, Bistro Style Mussels with Shoestring Fries and Herb Glacage, and Shrimp and Lump Crab Puff Appetizers.
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| Light & Easy Italian Classics |
May 08 |
$125
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Italian classics made lighter and easier than ever before with the help of your SDCI Chef Instructor. Learn to make Rigatoni with Fresh Ragu Sauce, Heb Orzo Risotto with Shrimp and Scallops, Roasted Fit Salad with Melon and Honey Balsamic Dressing and Individual Tiramisu.
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| Poultry Classics |
May 22 |
$125
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Learn the proper way to fabricate a variety of poultry cuts using classic techniques and updated recipes. Use all of the various parts of a chicken to make Chicken Breast Supreme with Peppers and Spanish Olives, SMoked Sausage Stuffed Chicken Leg, Perfect Roasted Chicken with Herbs and Citrus, and Chicken a'la King.
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| Light & Easy Cuisine |
Jun 12 |
$125
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Enjoy the following classic dishes made with lighter and easier ingredients for today's health-conscious lifestyle: Cold Melon Soup with Champagne and Herb Creme, Miso Glazed Chicken Salad, Garden Vegetable "Struedel" with Cilantro Dressing, Vanilla Sabayon with Fresh Berries and Mint Gelee.
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| Low Carb Cuisine |
Jun 26 |
$125
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Who says that low carb cooking has to be bland? Low carbohydrates with high flavor is what it's all about! Join your SDCI Chef Instructor and learn to prepare Tomato and Cilantro Gazpacho, Spicy Grilled Steak "Fajitas", Ranch-Style Chicken with Peppers, Grilled Plantains with Lime and Cumin "Sorbet."
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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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