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San
Diego Culinary Institute, Inc.
Winter
2002
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HOME
| CURRICULUM | REGISTRATION
| ABOUT US | REQUEST INFO | FAQ |
San
Diego Culinary Institute, Inc.
Winter
2002
Welcome to SDCI
Hands On Home Chef Courses
Welcome to
the inaugural issue of the San Diego Culinary Institute Newsletter. San Diego
Culinary Institute provides the finest Hands On Professional and Home Chef
training available. Students learn to taste, chop, roast, bake and navigate the
professional kitchen.
Both our
Professional and our Home Chef students study in a well-stocked working
professional kitchen, featuring state-of-the-art cooking, baking, and prep
equipment. Each student works with each piece equipment and learns the
techniques necessary to prepare recipes from all the major international
cuisines.
Our
instructors have studied at many of the finest cooking schools in the world,
cooked in many of its finest kitchens, and bring a wealth of teaching
experience with them to the classroom. We have placed our graduates with many
of the country’s best restaurants, hotels, resorts, and catering companies.
SDCI is licensed by the State of California and the
Bureau for Private Postsecondary and Vocational Education to grant a Certificate
in Basic Professional Culinary Skills. Beginning in 2002 we will also offer
a Certificate in Baking and Pastry Arts
Our Hands-on Home Chef courses feature practical,
hands-on instruction. Learn the techniques necessary to prepare each dish on
the course menu by working Hands On and side-by-side with the course
instructor.
Our Hands On Home Chef students study in the same
instructional kitchens as our professional students. These state-of-the-art
classrooms feature fully-equipped workstations, with prep space, professional
cooking utensils and appliances, and built-in induction cooktops. In our
restaurant-style central kitchen you will find multi-deck baking ovens for
breads and pastries, convection ovens, griddle, and a professional gas range.
Each Hands On Home Chef
course lasts about 4 hours. Saturday classes begin at 11am and Wednesday
evening classes begin at 6pm. These
Hands On courses include all menu ingredients (come hungry!), tools, and
instructional materials (course recipes and a notebook). These are practical
cooking courses in a working kitchen. Students should wear comfortable
closed-toe, rubber-sole shoes and tie long hair back.
The Sushi Series: the
Art and Technique of Preparing Sushi for the Home Chef
Take these
courses as a series or individually.
We cover
basic knife skills, rice making, preparations of master recipes—vinegar
mixture, wasabi, vegetables, egg crepes, broth, rolling by hand. Preparation
and presentation of temaki-zushi buffet.
The most
popular sushi of all: seaweed, sushi rice, and fillings rolled with a bamboo
mat and sliced. Learn to prepare: Hoso-maki: skinny roll, Chu-maki: medium
roll, Futo-maki: fat roll, Ura-maki: inside-out roll, Salt Grilled Salmon, and
Simmered & Braised vegetables.
Sushi-bar
style sushi. Small oval-shaped sushi rice topped with a slice of seafood or
other ingredients. Sushi rice balls topped with a variety of ingredients. Using
molds to create differently shaped sushi. And traditional sushi with a new
twist, including using non-Japanese ingredients and new forms of sushi.
A
variety of cooked or cured ingredients mixed with sushi rice and decorated with
thinly sliced egg crepes. Sushi rice mixed with assorted cooked seafood and
vegetables and wrapped in a thin egg crepe. Sweet thin, deep-fried, tofu
pouches stuffed with sushi rice.
Four-course
Series $500; Individual Courses $125
Take the series and enjoy a 5th
course as our Guest.
About the Instructor:
Mineko Takane Moreno was
born and raised in Tokyo, Japan, and completed post-graduate studies there in
Classical Japanese cuisine—as well as the cuisines of China, France and Italy.
She has taught the art of Japanese cooking in San Diego since 1973 and has appeared
on Sun Up San Diego, San Diego Home and Garden magazine show, and
has done live presentations for The Broadway, California Cornucopia,
the Children’s Museum, and San Diego State University’s Salute to
Japan. In 1997, Mineko co-founded Personal Style, a fashion, décor, and
party design consulting services company.
Italian Cuisine Series: Tuscan
Cuisine, Valentine’s Day Menus, Pasta and more...
Take a tour of the kitchens of Italy...
Just in time for Valentine’s Day: discover the magic
of Florence through this culinary tour of Tuscany The menu includes:
Tomato-Basil-Garlic Bruschetta (Bruschetta al pomodoro); Tuscan vegetable soup
(Ribollita); Milk Braised Pork Roast with Rosemary and Garlic; White Beans with
Sage and Tomatoes (Fagioli all’uccelletta); and Sweet Ricotta, Orange Peel and
Chocolate in a Hazelnut Crust (Torta di ricotta).
A fabulous menu from Nadia’s favorite Italian city.
Sea Scallops con Formaggio, Shrimp Bisque with Seafood Tortelloni, Roasted
Rosemary Pork Tenderloin on Grilled Polenta, Braised Spinach with Pine Nuts and
Cheese, Zaleti (Cornmeal-Raisins Venetian Pastry).
Prepare this romantic dinner for two: Mini Puff
Pastry Pizza with Tomatoes and Fontina Cheese; Three Wild Mushrooms Risotto;
Herb-Crusted Filet Mignon in Merlot Sauce; Mixed Greens with Grilled Apple,
Toasted Pine Nuts and Balsamic Vinaigrette; Chocolate, Figs and Walnuts
Truffle; Valentine’s Hearts.
Penne with Garlic Shrimp, Rosemary, Fresh Tomatoes,
and Arugula; Baked Pasta Shells with Mushrooms, Ham, and Tomatoes in White
Sauce; Fettuccine with Pesto, Roasted Peppers, and Grilled Scallops;
Orecchiette with Grilled Asparagus and Roasted Yellow Peppers in Gorgonzola
Cream Sauce.
30-Minute
Italian Entrees (Sat, Mar. 2nd, 11am)
Herbed Pork Tenderloin with
Balsamic Sauce; Chicken Breasts with Rosemary; Fresh Tomatoes and Garlic on
Herbed, Chesse Polenta; Shrimp with Lemon Sauce; Scallops with Garlic-Parsley
Sauce.
Four-course Series $500;
Individual Courses $125
Take the series and enjoy a 5th
course as our Guest.
About the Instructor:
Nadia
Frigeri began
her career as a food consultant in Treviso, Italy, and continued for the past
twenty years in the San Diego and Orange County areas. She is known for her
Italian gourmet cooking classes. Both San Diego Home and Garden and the Tribune
Food Section have featured her original recipes and cooking methods.
Basic Culinary Skills Series
In
this abbreviated version of the Professional program, students learn to prepare
Classic Soups
and the Five Mother Sauces and how
to use them with starches, meats, fish and poultry to prepare
a virtually infinite number of dishes.
Learn to slice, dice, and mince
like a professional. Make two basic stocks (vegetable and fish) and from them,
to make great clam chowder, and tomato bisque.
Learn to make béchamel, tomato,
and hollandaise (three of the Five Mother Sauces) and combine them with
vegetables and pastas.
Make veluté and espagnole (and a
demi-glace) and combine them with beef, chicken and fish.
Four-course
Series $500; Individual Courses $125
Take the series and enjoy a 5th
course as our Guest.
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.
San
Diego Culinary Institute
Winter Courses
Sign up
for any of our Cooking Series courses and take a Fifth Course AS OUR GUEST.
Call us at 619.644.2100 for details.
More Individual Courses
Other
Courses in the Art of Japanese Cuisine: In addition to the Sushi
Series, Mineko will also be teaching two additional courses on Japanese
Cuisine: Shabu Shabu, Tempura.
Other
Courses in the Art of Italian Cuisine: In addition to the Italian
Cuisine Series, Nadia will also teach a course titled Quick Italian
Pasta: Penne with Garlic Shrimp, Rosemary, Fresh Tomatoes and Arugula;
Baked Pasta Shells with Mushrooms, Ham, and Tomatoes in White Sauce; Fettuccine
with Pesto, Roasted Peppers and Grilled Scallops; Orecchiette Pasta with
Grilled Asparagus and Roasted Yellow Peppers.
Baking and Pastry: Make chocolates for
Valentine’s Day in our Valentine Sweets course.
Filo Fantasies. Use filo dough to create delicious entrees.
About our Baking and Pastry
Instructor, Sara Gruer Polczynski:
Our
newest addition to the SDCI staff. In her role as Executive Pastry Chef, Sara
oversees the dessert programs for the Cohn Restaurant Group, which includes:
Blue Point Coastal Cuisine, Tupelo, and Prado. Before joining the Cohn Group,
Sara worked in the kitchens of the Manele Bay Hotel in Lanaii, Hawaii and the 5
Star 5 Diamond Broadmoor Hotel in Colorado Springs. She is a graduate of the
California Culinary Academy and a national award-winning pastry chef.
Individual
Courses $125. Call us or see our web site for more details on these and other
courses.
Winter Course Schedule
8024
La Mesa Boulevard
La
Mesa, CA 91941
Open
House
Wednesday,
January 9th, 1pm to 7pm
Tour
the Facility and Sample Food prepared by our Chefs
San
Diego Culinary Institute, Inc.
Professional Cooking Program
At last, truly professional
culinary school has come to San Diego. Chef Harold Meyberg founded SDCI to
provide relevant, world-class training to students of the culinary arts. To
that end, he built a teaching facility unmatched in Southern California, set
high instructional standards, and recruited some of the best teachers in the
country. As a result, SDCI graduates are in demand: to date, we've placed every
graduate requesting placement assistance.
Students undergo 352 hours of
training to earn their Certificate in Basic Professional Culinary Skills at
SDCI. Here they learn techniques, not recipes. They emerge with a thorough
knowledge of the basics, an understanding of how to apply them to any cuisine,
and solid preparation for a career in cooking.
We are also proud to announce
that beginning in 2002, SDCI will offer a program in Baking and Pastry Arts. To
teach that program, Chef Meyberg has recruited world renowned Master Pastry
Chef, Bo Friberg. Chef Bo is the author of the definitive textbook on the
subject, The Professional Pastry Chef.
