Culinary Chef 2 - Summer Program Starts 6/7/09 June 7, 2009

CULINARY CHEF II – International Cuisine's of the World - $1,400
Students get 10% off coupon for Surfas Restaurant Supply!
Registration includes an Embroidered Chef Jacket and Apron

Sun, 6/7/09-8/16/09 9:30am-1:30pm

After gaining comfort and confidence in the kitchen from Culinary Chef I, many students broaden their horizons by applying the techniques they’ve learned to make exotic cuisines from around the world. Chef Eric guides you on this international culinary adventure with each class culminating in a sumptuous meal. Registration includes an embroidered chef jacket and apron. The class meets once weekly, 4 hours a week, for ten weeks. Certificates are awarded upon completion of all 10 classes. This course is perfectly suited for Personal Chefs, Caterers and Home Chefs as we emphasize Menu Development, and Plating and Presentation. It is designed for professional and personal cooks who want to improve their skills and add significantly to their repertoire of recipes. We assist in career guidance and job placement - work for one of our past students in their restaurants, bakeries, and catering operations, or start your own business. Due to the amount of information taught each day, it is essential that students attend every class. If you are unable to attend all 10 classes we will send you the recipes for the missed class(es). There are NO MAKEUPS in this series. If you miss 1 class, you will receive a Certificate of Completion.

Class #1 - Australian Cuisine – Sydney has some of the hottest restaurants in Australia. Students will discover who is popular in that country and make Chef Eric's versions of their recipes. Lobster, chicken and mango salad with pickled cucumber, potato, artichoke and mascarpone pie, stir-fried fresh crab omelet, chilled roasted tomato soup, Korean-style tuna tartar, and white fish wrapped in Indian pastry. Class #2 - German Cuisine – Bavaria – Find out how much northern Italian cuisine is influenced by southern Germany and vice versa. Cured salmon on ciabatta bread with herbed crème fraiche, wheat blinis, lamb rib chops with gorgonzola cheese sauce, cucumber and tomato salad with medallions of turkey drizzled with Kempinski house dressing, vegetable noodles and herb fritters, sautéed salmon on spinach fettuccine with lemon tarragon sauce, and herb and cheese spaetzle with turkey schnitzel. Class #3 - Caribbean Cuisine – Students discover the beauty and simplicity of island cooking! Creamy yam bisque, red-stripe chicken with pineapple sauce, oxtail stew with scotch bonnet chiles, turkey and peppers with shallot-Cointreau cream sauce, and saffron rice. Class #4 - Asian Cuisine – In this class, we will introduce students to the wonders of Japan and Korea. Tilapia with pickled cucumbers and sanbaizu sauce, fresh udon noodles, ginger pork sauté, flounder in the woodpile (steamed with mushrooms, squash, parsley and sake), Korean galbi tchim (grilled short ribs), broiled fish with ginger and rice, nigiri and nori-roll sushi, dashi, and Japanese-style mixed rice. Class #5 - More Asian Cuisine – This week students will make authentic recipes from the different regions of China. Chow yoke (Chinese fried beef), shumai (steamed dumplings) with sauces, fragrant beef with rice crumbs, noodles with cilantro, scallions and carrots, and delicious black bean spareribs. Class #6 - Iberian Cuisine - Barcelona – Students in this class will learn how much southern France has influenced Spanish food. Pate-stuffed chicken medallions with creamy pan sauce, roasted baby beets with romesco sauce, red-wine braised oxtails, penne pasta stuffed with wild mushroom duxelle, chicken and pork paella, and mixed greens sautéed with garlic, ham and pine nuts. Class #7 - Moroccan, N. African and E. Mediterranean Cuisines – In this class students will explore ancient and exciting cuisines of Morocco and surrounding areas. Tagine (Moroccan-style lamb stew with honey and almonds), pork loin with Seville oranges and olives, chicken with figs in red wine sauce, Moroccan-style carrots, Georgian-style chicken with blackberry sauce, and saffron rice. Class #8 - Latin American Cuisine – Food from south of the border is everywhere in California and influences many to try these tempting delights. Chicken with mole negro sauce, pork chile verde, homemade corn tortillas, chile rellenos, carne asada (spice rubbed skirt steak), chile relleno casserole, Arroz a la Mexicana (Mexican-style rice) and Natillas (creamy Spanish-style custard). Class #9 - Regions of America Cuisine – Experience traveling around our great country while staying in the kitchen. Southern-fried chicken on salad dressed with blue cheese vinaigrette, buttermilk biscuits, shrimp and chicken Cajun gumbo, Indian fry bread, San Francisco cioppino, New England-style clam chowder, and grilled Portobello mushrooms on baguettes. Class #10 - Mystery Basket – The Chef shops for seasonal ingredients for an international multi-course meal. Scallops poached in olive oil, scallion pancakes, game hen fricassee with walnuts and mint, Boereg (savory phyllo dough pastries with cheese), baby beets with walnut garlic sauce, rice and noodle pilaf, lemon risotto, and lime soufflé with lime ice cream. Together we will enjoy the fruits of our labor and enjoy this wonderful and relaxing meal after class as we have last day class discussion.

“I had a wonderful Culinary experience. I learned many new techniques as well as the order in which to prepare each dish. The intimacy of the classroom allows one to ask many questions.”
Ann Marie Spinelli, Culinary Chef 1 Graduate, Home Chef

“CHEF ERIC‘s instruction and encouragement helped me embark on a new career path. I began training at the Culinary Institute of America in April 2004 and am thrilled with my decision.” Tim Costner, CIA Graduate

WELCOME TO THE CULINARY CLASSROOM

Offering Professional and Recreational Cooking Classes and cooking instruction for all levels of students. Whether your desire is to take our Single Recreational Cooking or Baking Classes, 4-week Beginner’s Series, Professional-Level, Multi-Week Culinary Chef and Culinary Baking Programs, or our
New 8-week Crash Course, we provide all the service, ingredients and equipment you need to learn to succeed in today's restaurant kitchens and master techniques that you can use at home. Classes encompass current cooking trends and recipes so that your meals taste fantastic. Bring your creativity and questions as you explore Cooking and Baking to start a new career or impress your friends with your new skills as a Culinary Chef or Baker. Come Cook and Bake with us while making new friends and having fun!

We also host Private Cooking Celebrations for Adults and Team Building Events for Corporations.
We invite you to stop by and see why people from Catalina Island, San Diego, Santa Barbara,
and even Colorado, Wyoming and Hawaii take the time to learn from
CHEF ERIC at the CULINARY CLASSROOM.

WHY THE CULINARY CLASSROOM?

• Professional Commercial Kitchen and Equipment – Wolf Ranges
• CHEF ERIC’s Credentials, Experience, Culinary Wisdom and Great Team
• Culinary Crash Course – 8 Weeks – NEW
• Culinary Chef I Certification Program
• Culinary Chef 2-International Cuisines
• Culinary Baking I/2 Certification Programs
• Culinary Basics – Home Ec Revitalized
• Recreational Classes – Cooking and Baking
• Special Couples Nights – Romantic Setting
• Specialty Beer/Wine/Cheese Pairing Classes
• Team Building Events for Corporations
• Cooking Celebrations for Groups–Adults Only
• Kids/Teens/Culinary Academy/Summer Camp
• Class Size 10-12 - more One-on-One Instruction
• Student Testimonials confirm the food is fantastic!
• Convenient Parking/Freeway Close-405/10

Maintaining student and client satisfaction is our primary goal at
The CULINARY CLASSROOM

We look forward to seeing you here - Until then, eat well and be well!

GIFT CERTIFICATES AVAILABLE VIA EMAIL – THE PERFECT GIFT FOR ANY OCCASION

Call, e-Mail or Register On-Line 24 Hours a Day
Sign up for our Newsletter – we’ll send you Class Listings and Seasonal Recipes!

1 Block East of Overland, Just North of Pico - Convenient Parking Just North on Overland

2366 PELHAM AVENUE - LOS ANGELES, CA 90064
PHONE: 310-470-2640 - FAX: 310-470-2642
CHEFERIC@CULINARYCLASSROOM.COM
WWW.CULINARYCLASSROOM.COM

CHEF ERIC JACQUES CROWLEY

Chef Eric’s mother is a gourmet cook so it is no surprise that he followed in her footsteps and has been a Professional Chef for twelve years, a Professional Chef Instructor for eleven years and the Owner and Primary Chef Instructor at the Culinary Classroom for 5 wonderful years. CHEF ERIC graduated, with honors, from the esteemed Culinary Institute of America in Hyde Park, New York. European-trained, he worked with Chef José Munisa at Via Veneto, Barcelona's longest-running 5 Star Restaurant, as well as with Chef Joseph Russwürm at Munich's Hotel Kempinski, another 5 Star establishment. His training in Europe rounded out his culinary education and enabled him to take his cooking and palate to a higher level of sophistication.

Back in the United States, CHEF ERIC worked with Patina Catering-of the famed Patina Restaurant Group-supervising corporate and personal events from an intimate 4-person lunch or dinner to a boisterous crowd of 2,000 for lunch, dinner or appetizers. He has cooked meals for presidential candidates, vice presidents, show business executives, celebrities and numerous personal clients. He has also prepared elaborate private dinners and specialty meals for country club and consulate guests.

Chef Eric’s Chef Demonstrations include Vacation Fest in Santa Monica with Chef Mario Martinoli, The Taste of Santa Monica, The Great Tastes of Brentwood, Bloomingdales Department Store in Century City, and Surfas Restaurant Supply in Culver City. He has appeared on KCRW with Evan Kleiman of Good Food Live and on KFI with Mario Martinoli of The Mario Martinoli Show.

Chef Eric has hosted several television shows at the Culinary Classroom including Good Day LA, as they joined us LIVE to see our Children’s Culinary Academies/Summer Cooking Camps in action, E!Entertainment and Your LA on Channel 4 as they showcased our very popular Couples Romantic Cooking parties, the Associated Press as they highlighted our Children’s Summer Culinary Camps, Blind Date as they prepared an elegant meal, BET’s version of Blind Date where they decorated cakes, and For Better of For Worse as friends of the groom prepared a wedding cake. He has also appeared as a Guest Chef on CitiCable 3’s Community Cooking Television in Torrance. He and Chef Eric's Culinary Classroom have been featured on SoCal.com and LA’s The Place – Los Angeles Magazine at lastheplace.com. He has been written up in the Los Angeles Business Journal, The Orange County Register, the Beverly Press News, and his children’s summer programs were written up in Valley Scene Magazine.

In addition to donating thousands of dollars worth of Cooking Classes each year to various Los Angeles schools and charities, Chef Eric is a C-Cap Program Judge and Scholarship Sponsor for the Los Angeles Unified School District (Career Through the Culinary Arts). He is also a Mentor for the Culinary Institute of America (CIA), supporting interns with their requirements to attend the CIA and hosting open houses for potential CIA students.

Since 1999, CHEF ERIC has taught professional and recreational cooking classes to thousands of students; first at a Los Angeles-based cooking school and since founding the CULINARY CLASSROOM in 2003. Many of his past students are successful Restaurant Owners, Chefs, Caterers, Personal Chefs and Home Chefs. His cooking, catering, and teaching career is studded with accolades from students, clients, and employers. His love of gourmet food, cooking, and teaching is apparent. Come take a class with him!

“After having CHEF ERIC as an instructor, I went on to excel at the Cordon Bleu school and Patina Restaurant.”
Mark Dao, Owner of Un Deux Trois Catering

“Chef Eric and his staff are incredibly knowledgeable; the class layout was well-organized,
the ingredients top notch and the recipes delicious!”
Jacquelyn Richey – Culinary Chef I Graduate, Home Chef

“I came into this experience nervous and uneasy in the kitchen. I’m happy to say that I’ve emerged bold and confident! Thanks to Chef Eric and his crew, I’m looking forward to a lifelong love of cooking and entertaining. On a side note, this class is also great to take with a significant other. It’s a fun and creative way to spice up a relationship!”
Eléni Constantine, Culinary Chef I Graduate

Official Website: http://www.culinaryclassroom.com