Culinary Chef I Classes, Thursday evenings starting 9/18/08

Ad ID: 64506555

Visits: 24

Street address: 2366 Pelham Ave., Los Angeles, 90064 View map
Location: Los Angeles West LA
Date Listed: Jul-24-08

CULINARY CHEF I - $2,200

Includes the Culinary Institute of America's Textbook, an Embroidered Chef Jacket and Apron

Thurs, 9/18/08 – 2/19/08 6:30pm-10:30pm

This information-packed series is a condensed version of what CHEF ERIC spent years learning as a full-time student at the Culinary Institute of America, with updated recipes for today’s environment, including new Vegetarian Recipes. All hands-on techniques taught in this course have immediate application in today's kitchen. All ingredients are fresh and unprocessed. During the course final, every student prepares a meal without recipes. The class meets once weekly, 4 hours a week, for twenty weeks. Certificates are awarded upon completion of all 20 classes. Those who complete the course have enough information to pass the County Food Handlers Exam. Delicious food is enjoyed by all at the end of each class. We assist in career guidance and job placement - work for one of our students in their restaurants, bakeries, and catering operations and jump start your career today, or learn how to cook fantastically for yourselves, your families and friends.

Class #1 - Knife Skills/Introduction to the Kitchen – Knife skills is the most important basic technique to be taught to all culinary students. Also includes basic kitchen equipment and sanitation instruction. Class #2 – Stocks – Any chef will tell you that a great stock is the key to many recipes. We make many different kinds. Class #3 - Grand Sauces – The Grand Sauces are Hollandaise, Béchamel, Veloute, Demi-Glace and Tomato Sauce. Students acquire important skills for sauce making. Class #4 – Soups – Many a great meal starts with wonderful soup. We explore a variety of recipes. Class #5 - Contemporary Sauces – Students learn to prepare fresh and tasty modern-style sauces perfect for accompanying all meals, including today’s lighter menus. Class #6 - Breakfast and Egg Cookery – The pleats on a Chef's hat reflect the number of ways s/he can cook eggs. Students learn the versatility of breakfast and egg cookery with a variety of menus. Class #7 - Vegetable Cookery – Proper buying and storage of produce is taught in this class as well as delicious preparations of seasonal items. Class #8 - Potato Cookery – Potatoes are an essential item in any kitchen. Several different cooking techniques will be used by students in this important section. Class #9 - Dry Heat Cooking Methods – This class focuses on dry heat methods of cooking: sautéing, broiling, grilling, and roasting. Class #10 - Moist Heat Cooking Methods – Students will practice moist heat cooking techniques like poaching, braising, stewing and steaming. Class #11 - Pasta, Rice and Dumplings – This class will be spent learning the variety of cooking methods for rice, dumplings and pasta. Class #12 - Appetizers and Hors d’ouvres – The focus here is on dishes that might be enjoyed as a first course in a multi-course meal, as well as delectable tidbits to be nibbled at a cocktail party. Class #13 - Garde Manger and Charcuterie – We will examine the importance of sausages, terrines, pates and smoked items in the kitchen and dining room. Class #14 - Yeast Doughs and Quick breads – This class will introduce students to basic and important bread-making techniques and baking skills. Class #15 - Cakes and Batters – Here students will learn critical cake-making skills that all chefs know, and learn to frost them with ease. Class #16 - More Dry Heat Cooking – We reinforce the techniques covered in class #9, with different ingredients and recipes. Class #17 - More Moist Heat Cooking – We reinforce the techniques covered in class #10, with different ingredients and recipes. Class #18 - Wine and Food Pairing – The Chef constructs a menu with seasonal ingredients that the students prepare and then suggests wines to accompany the menu as we taste several varieties with our meals. Class #19 - Instructor Menu – The Chef selects recipes for the students to make without substantial assistance and critiques plating, presentation and taste of the menus. Class #20 - Final Class – Students make an intricate menu with an entrée, vegetable and side dish without the use of recipes. Last class food critique and discussion follows as we wind up our Culinary Chef I Program and certificates are presented.

Chef Eric Jacques Crowley

Eric Jacques Crowley’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 ten years and the Owner and Primary Chef Instructor at Chef Eric’s Culinary Classroom for 5 wonderful years. CHEF ERIC graduated, with honors, from the highly 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 Classroom including 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 hosts 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 CHEF ERIC’S CULINARY CLASSROOM in 2003. Many of his past students are successful Restaurant Owners, Chefs, Caterers and Personal 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!

Welcome to Chef Eric’s Culinary Classroom

We offer professional and recreational cooking classes and cooking instruction for every level of student. Whether your desire is to take a Single Recreational Cooking or Baking Class, our Beginner’s Series, or our Professional-Level, multi-week Culinary Chef and Culinary Baking Programs, we provide all the service, ingredients and equipment you need to learn while making new friends and having fun. You learn all you need to succeed in today's restaurant kitchens, as well as master techniques that you can use at home. Classes encompass current cooking techniques and recipes so that your meals taste fantastic.

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 Chef Eric's 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 – NEW PROGRAM

· Culinary Chef I Certification Program

· Culinary Chef II - Certification Program

· Culinary Baking I Certification Program

· Culinary Basics – Home Ec Revitalized

· Recreational Classes – Cooking and Baking