Master Chef Program and Master Baking Program Graduates
These past students own their own restaurants, cafes and businesses:
Bill Blackburn, Owner, Blackburn’s Farm to Table, Corona, CA
and Catering by Ashley, Orange County, CA
Grant Rowe, Owner, Green Street Restaurant, Pasadena, CA
Chris Bicos, Owner, Gus’s BBQ, South Pasadena, CA & Tops Burgers, Pasadena, CA
Coly Den Haan, The Must, Los Angeles, CA
Luca Borin, Owner, The Sage Room Ristorante Italiano, Agoura, CA
Dora Liang, Owner, Sweet and Savory, Award-Winning Restaurant, San Marino, CA
Lon Baines, Owner, Let’s Have a Cart Party Catering Company, Los Angeles, CA
Solange Alencar, Personal Chef and Owner, Savory by Solange, Los Angeles, CA
Nikole Myers, Executive Chef, Seasoned LA Catering Company, Los Angeles, CA
Alana Stefano, Owner, Stefanos Golden Baked Hams, Café & Catering Company, Yorba Linda, CA
David and Yovi Adir, Owners, The Carving Board, Encino, CA
Donna Barrow, Owner, Your Plate or Mine, Inc., Los Angeles, CA
These past students work at these restaurants, cafes and businesses:
Kimberly Mota, BLD Restaurant, Los Angeles, CA
Guillermo Posadas, Coogies Beach Café, Malibu, CA
Julie GatezWilmot, Le Bon Accueil, Malbuisson, France
Leonore Harmel, Pastry Chef, Le Mistral, Houston, TX
Nosizwe Moleah, Pastry Cook, SPAGO Beverly Hills, CA
Michael Price, The Hungry Cat, Santa Monica, CA
Diana Contreras, Yummy Cupcakes, Burbank, CA
Other restaurants, cafes and businesses that my students have worked in:
Hinoke and the Bird, Los Angeles, CA
Mélisse, a Michelin 2 Star Award Winning Restaurant, Santa Monica, CA
Osteria Mozza, Los Angeles, CA
READ THEIR STORIES
“In 2006, I began considering a new career in the culinary world and because I worked full-time in an office, I needed a program that was professional, personal, easily accessible and budget friendly. The Master Chef Program at Chef Eric’s Culinary Classroom fit the bill! Chef Eric has a passion for instruction and I greatly benefited from his vast knowledge of cooking, as well as from his experiences as a professional chef in restaurants and catering. The course was extremely organized with well-outlined and useful materials. It was because of this training, along with Chef’s constant encouragement, I gained the culinary “chops” (i.e. confidence) to seriously pursue a career in the food industry.
When I finally made the transition to full-time personal chef and started my company, Chef Eric became more than an instructor to me. He was a mentor as a small business owner and helped me to understand specifics like creating menus, costing recipes and marketing. Chef even gave me my first job as a kitchen assistant! My business is in its fourth year and boasts a full complement of clients. I am now hiring other personal chefs and assistants to be part of the corporation and looking to mentor culinary students as Chef Eric mentored me. Thank you, Chef Eric!”
– Donna Barrow, Master Chef Program Graduate, Certified Personal Chef and Owner, Your Plate or Mine, Inc.
“Facing a layoff after a decade at Walt Disney Feature Animation, I realized it was now or never to pursue my passion for the culinary arts. I actually took my first class from Chef Eric through a different program before he launched his own business. So impressed with his skills and knowledge, the minute I learned he had opened up Chef Eric’s Culinary Classroom I signed on the dotted line a took his culinary certificate program!
It has been 10 years, yet every day I use the tools and experiences from Chef Eric’s Culinary Classroom from creating new recipes, polishing up on old techniques or improvising to impress friends and family with my kitchen skills! And now I’ve embarked on a new path where I’ve created Bulls Eye Baking Parchment and will soon be launching baking mixes and On Your Mark, Get Set…Bake it Fun! Pre-made pinwheel rolls in Cocoa, Chai and Espresso flavors!
Of course, I wouldn’t be on this ‘roll’ if not for the inspirational and very informative Chef Eric’s Culinary Classroom!”
– Chef Rocha, Master Chef Program Graduate, Bulls Eye Baking Co.
“Growing up Italian, cooking has always been a part of my life. While hosting and cooking for several of my own dinner parties, several people suggested I start my own business which got me to thinking-yes, I can do this! I had looked around for a good professional program and Chef Eric Crowley’s Master Chef Program seemed like the best. Prior to taking the program, I audited a class and in just four hours, I learned more than I ever knew before! At the beginning of each class is a demonstration of what you are going to be cooking, complete with butchering and educating you on various herbs, cuts of meat, fish, and even where to find the best places to shop for your ingredients and cookware.
Wanting to break into a culinary career after years of corporate life, Chef Crowley has given me tons of advice on how to go about getting the experience for my first job, help with my resume and continues to give me endless amounts of advice in the culinary world. Because of him, I have already assisted in Club Culinaire’s 2013 French Film Festival event held at the Director’s Guild in West Hollywood. The experience attending Chef Crowley’s program has been an invaluable one from someone who is a ’Wikipedia’ of all things culinary!’”
– Michele Deveney, Master Chef Program Graduate, BLOG: thevagabondfoodie
“My name is Kimberly Mota and I currently work for a Spanish Catering Company where we specialize in paellas and sale imported goods from Spain at the Studio City Farmers Market where we cook with local and organic vegetables. I attended a high school Culinary Competition and had received a scholarship to Chef Eric’s Culinary Classroom.
Attending Chef Eric’s help me gain the tools and confidence to pursue further education in the culinary career baking and pastries as well. Now I am a Culinary Arts Graduate and working with a growing Spanish Catering Company, Espanolita Foods & Imports and starting an internship/stage with pastry chef Mariah Swann at BLD.”
– Kimberly Mota, Master Baking Program Graduate
“Hi I’m Neha, a Dental Surgeon by profession; however I’ve not been practicing as I love to travel and that’s what I’d been doing with my husband for past few years. We were based in Los Angeles for a couple of years and I’d developed a flair for Baking, and used to do tons of it at home.
I was looking at doing some professional Baking courses when I came across Chef Eric’s Culinary Classroom Master Baking Program. I’m glad I chose this program as the course was really detailed and focused on the right techniques and helped me fine tune my Baking. Since then I’ve moved to Bangalore, India, however I’ve kept in contact with Chef Eric and he still helps me answer my Baking queries.”
– Neha Mathur, Master Baking Program Graduate, BLOG: Whiskaffair
“I completed Chef Eric’s Master Baking/Pastry Program after college, when I did not yet have a clear career direction. I enjoyed baking as a hobby and a creative outlet, but wanted to challenge myself to produce more professional-looking results; the course helped me accomplish that and much more. I loved the supportive environment and felt that my newly-acquired skills truly helped me turn a corner and become more adventurous in my baking. Shortly after the program ended, Chef Eric needed some extra hands in the kitchen; I jumped at the opportunity to assist some of his classes and learn more about baking—a job for which I am eternally grateful.
I am constantly learning at Chef Eric’s Culinary Classroom, and I am fortunate to work with people who share my enthusiasm for desserts and baked goods. More than anything, I appreciate how this overall experience has contributed to my desire to pursue a career in the baking and pastry arts. Thanks to the education and training I have received here, I am ready to take a big step toward becoming a successful baking professional and will be attending the Culinary Institute of America early next year, as a member of the Baking and Pastry Arts Degree Program.”
– Rosa Haiges, Master Baking Program Graduate, Master Chef Program Graduate
”I was working as a project manager in Aerospace/Defense industry in LA before I took the master chef program. I started the master chef program to pursue my passion of food and want to be able to cook like a professional chef. I chose Chef Eric’s culinary classroom because tuition fee is reasonable, location is convenient, and classroom atmosphere is very friendly. Before I took Chef Eric’s, I didn’t know anything about cooking. Chef Eric’s culinary classroom opened the door to the culinary world. I learned a lot from A to Z. Now, I can make everything from scratch: stocks, sauces and pasta. I know how to use various cooking methods: pan fry, deep fry, poaching, steaming, broiling, roasting and more. I gained culinary knowledge: various ingredients and herbs, cooking equipments and tools, storage methods, dangerous zone temperature and the danger of food borne illness. After the master chef program, I’ve continued to explore the culinary world and just completed a full-time professional sushi chef program.”
– Yasu Tatsuwa, Master Chef Program Graduate
“Before taking Chef Eric’s course, I had already been a cook for thirty-five years, but had never seriously considered opening my own business. For years I have catered large and small events in clients’ homes all over Los Angeles. Despite having over thirty years of successful cooking experience, I had never seriously considered starting a business with my cooking. After taking Chef Eric’s class and talking about it with family and friends, I decided to start a food delivery business called “Savory by Solange.” I think that anyone who has even the slightest interest in cooking should attend classes with Chef Eric, and their interest will quickly become a passion, matched only by Chef Eric’s passion for teaching. Even the simplest things will stimulate your thought and imagination far beyond culinary matters. I’d like to express my gratitude and respect for Chef Eric, whom I will soon have the pleasure of learning from again, as I have decided to take more classes with him in the new year. I learned so much in his class, and am so grateful for his care, patience, and dedication.”
– Solange Alencar, Master Chef Program Graduate, Personal Chef and Owner, Savory by Solange
Before taking Chef Eric’s Master Chef Program, pursuing a career in the culinary arts was only a dream. I loved to cook and was in the kitchen as often as I could be, but I didn’t have the confidence or skill set that would allow me to make that dream a reality. Since receiving my Master Chef Certificate, I’ve started building my private chef and catering business. In the past two months I’ve already hosted a couple of small parties, and am continuing to build my client base by impressing them with my skills and developed taste that I can attribute to what I learned in Chef Eric’s classroom. Within the next 6 months I plan to rent a small kitchen space so I can accommodate larger parties, as well as begin packaging and selling homemade sauces and dips at local grocery stores and farmers markets.
I, of course, learned an immense amount of information while in Chef Eric’s classroom, but what I found to be the most valuable asset of the course was the confidence that I gained each class. Chef Eric wants you to succeed and provides a positive and instructive environment that allows you to develop your own style while learning flawless execution and efficiency. I would recommend anyone looking to take a giant leap in the direction of fulfilling their culinary dreams to start with one of Chef Eric’s fantastic programs!
-Nikole Myers, Master Chef Program Graduate, Executive Chef of Seasoned LA