Since making Stocks in my last post, my Thursday night students have moved on to make Omelets, Souffles, Vegetables and Potatoes. Now is the time when they are going to start to show me what they have learned. My lecture will consist of a demonstration on how to de-bone a chicken breast and how to fillet a fish. Then the students will be assigned their own fish or chicken to…
Jenny Peters posted two articles about her visit to the Culinary Classroom. Here are the links: ENJOY http://culinaryadventuresincalifornia.blogspot.com/ http://jetsetjenblog.blogspot.com/ Jenny will put it on the www.jetsetjen.com website soon, too. Learning to Cook with Chef Eric, L.A.’s Top Culinary Educator Most people who know me know that cooking is not my strong suit. It’s probably the reason I love dining out so much, especially at places (think the French Laundry in…
With beautiful weather and my beautiful wife at my side, I headed to the KABC AM 790 Studios to talk to Susan Irby, The Bikini Chef! Susan describes the Bikini Lifestyle as one that focuses on exercise and a healthy diet. That doesn’t mean going on a diet, that means eating less saturated fats, more whole grains and leafy greens. It also means that you must exercise to burn the…
During the second week of the Master Chef Program, I explain why Stocks are so important in any kitchen, Professionally or at home. My students will start by preparing their Mirepoix-learning what it is and even discovering that almost every cuisine has a variation of it. Cooking the stock properly is vital. Here students learn the difference between a simmer and a boil and why a stock should never be…
It is always an exciting time for me. I start a new Master Chef Program and on Day 1, I find out what my students are wanting to achieve at the Culinary Classroom. One of my Students, Solange, is Brazilian and French. She has been cooking as a Private Chef for years. She knows that the knowledge I will give her during the next 18 weeks will make her a…
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To one of the most awesome chefs and instructors out there!!!
I just wanted to drop you a short note saying how much my mother Yuki and I enjoyed the Saveur French Classics class last weekend. It was a lot of fun! You’ll probably see me again in the near future.
Dear Chef Eric and Jennie: Thank you so very much for an amazing time at your Culinary Classroom. Tyler and I are definitely ‘novices’ when it come to cooking, and you were able to help us prepare a great meal AND one we can prepare at home! After the class we quickly ran to register for some nice knives, pots and pans and pasta maker! Thanks again for the great evening and your hospitality. Look forward to taking more classes in the future! Lindsay and Tyler
Thanks for a great 4 week course! I’m really jazzed up about cooking now – can’t way to get out there and buy a pasta making machine (which reminds me of the Play-Doh Fuzzy Pumper Barber and Beauty Salon Playset) to crank out the linguini!
Sheldon and I want to thank you for a wonderful evening. Your enthusiasm and supportive nature made the class really fun. We look forward to taking more classes.
Thank you very much for your hospitality – we will definitely be recommending your Culinary Classroom to friends and colleagues. We look forward to working with you again.
Tony and I were in your class last Saturday night. Learned a lot and enjoyed the entire experience. Wanted to tell you that this week I used the lamb recipe on pork chops and it was excellent. Thanks for a great night.
Chef Eric, I just wanted to say thank you for such a special Valentine’s Day cooking class. Chris and I had such a great time. Chris had never taken a cooking class before and he loved your class. It was such a nice break from the traditional dinner out. You were so much fun and really made the night special. Thanks again, we look forward to coming back soon.
CHEF ERIC was my first professional chef instructor in Culinary Chef I and I’ve been devoted ever since. Having recently finished Culinary Chef II and III, I am now doing radio spots and cooking demonstrations. My career goals are closer than ever and I couldn’t have done it without CHEF ERIC and his school.
Chef Eric is a dynamic instructor who is always on his toes and willing to help and think outside the box. I had a great time trying new things!