Culinary Chef II - 10 Week Hands On Cooking Course July 22, 2007

CULINARY CHEF II - Cuisine's of the World - $1,200
Students get 10% off coupons for Surfas Restaurant Supply!
Registration includes an Embroidered Chef Jacket and Apron

Sun, 7/22/07-9/30/07 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 or Caterers 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 ingredients, cooking styles and 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.

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 Tartare, 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 and certificates are presented.


WELCOME TO CHEF ERIC’S CULINARY CLASSROOM

We offer professional and recreational classes for every level of student. Whether your desire is to take a recreational class, or our multi-week Culinary Chef and Culinary Baking Programs, we provide the service, quality ingredients and equipment you need to learn while making new friends and having fun. We teach you all you need to succeed in today's restaurant kitchens, as well as master techniques that you can use at home. Our classes encompass current cooking styles and original recipes to rival the finest dining establishments and culinary publications so that your meals look and taste fantastic.

The CULINARY CLASSROOM is a great place for connections to employment using the postings on our active job board. We also assist in resume writing, career guidance and job placement. Many past students are successful restaurateurs, chefs, bakers, personal chefs and caterers. We invite you to stop by and see why people from San Diego to Santa Barbara take the time to learn from CHEF ERIC at
CHEF ERIC'S CULINARY CLASSROOM.

WHY THE CULINARY CLASSROOM?

• Professional Kitchen
• CHEF ERIC’s Credentials and Experience
• Culinary Chef I Certification Program
• Culinary Chef II – Advanced Cuisine Preparation - Certification Program
• Culinary Baking I Certification Program
• Culinary Baking II Certification Program
• 40+ Recreational Classes – All Hands-On
• Culinary Basics – Home Ec Revitalized
• Team Building Events/Private Cooking Parties
• Children’s Summer Programs
• Limit of 12 Students Per Class
• The Food is Fantastic (from Student Testimonials)
• Great Location/Convenient Parking


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 - PERFECT ANYTIME
Add a Chef Jacket or an Apron and make a nice Gift Package for that Special Someone!

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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