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San Diego Culinary Institute, Inc.

Spring 2002

Hands-On Home Chef Class Descriptions

Chef Deborah Schneider – Hilton Torrey Pines

Complete Series, Courses 1 through 4

Take these courses as a series or individually.

Course 1: Soufflés Sweet and Savory (Wed, April 24, 6pm)

Always impressive, but surprisingly easy, soufflés are a stunning addition to your cooking repertoire. Come learn the basics of savory and sweet soufflés, plus some surprising twists.

Course 2: Baja Cooking 1 (Sat, May 11, 11am)

Learn about the unique Mexican cuisine and colorful culture of the San Diego-Ensenada coast. We’ll focus on the “Street Food” of a people who have finished the rugged Pacific coastline for hundreds of years, developing a style of cooking that is simple, fresh and delicious.

Course 3: Baja Cooking 2 (Sat, May 25, 11am)

A further exploration of Baja California Cuisine, you will rediscover locally popular seafood delights, as well as some California variations.

Course 4: A Summer Brunch to Share (Sat, June 8, 11am)

Use professional, make-ahead techniques to prepare light and delicious brunch dishes to enjoy with friends and family. Learn to create simple, beautiful plate and buffet presentations.

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

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

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