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The Diabetes Council asked Chef Eric how to cook delicious cuisine despite dietary restrictions. Key takeaways: cooking chard isn’t hard, and barley needn’t be gnarly.
Chef Eric also offers a variety of healthy recreational cooking classes, including classes such as “Healthy Cooking Class” and “Vegetarian Cuisine” which features an ALL VEGAN menu. Find your perfect class here!
For the original article (plus tips from 45 other fantastic chefs), click here! 
In all my years of teaching the finer aspects of cooking, I frequently get questions concerning diets. Be it low- sodium concerns, vegan alternatives, gluten intolerances, allergies and many others, I find myself motivated to help as much as I can.
When it comes to diabetes, my years of teaching experience have led me to discover the health benefits of ingredients such as:

• Whole Grains like Barley and Bulgur 
• Beans like Kidney, Black, or Pinto
• Dark Leafy Greens like Swiss Chard, Kale and Spinach
• Healthy Cooking Oils like Grapeseed Oil, Canola Oil, Sunflower Oil and Olive Oils
• Fish like Salmon, which is high in Omega 3 fatty acids

All of these ingredients are ideal for someone with diabetes. I created a 4-week Healthy Cooking Series where we cover all of these ingredients and more and how to cook them flavorfully.  In this series we work with students who have a variety of health issues and people who want to learn how to cook for a healthier lifestyle.
The challenge is to make the recipes easy, interesting, and tasty so they will embrace using these healthier ingredients. To make the lifestyle changes necessary for continued good health it has to be easy. If people with diabetes would start incorporating some of the ingredients that I have listed above, they will be happy with how dramatically their health will improve.

All of us see spring as a time of new growth, new avenues of creativity to explore, new subjects to learn. My Master Chef Program starts this Saturday, April 1^st at 10am. I teach everything from knife skills, sauces, pastas, vegetables, main dishes, to plating and presentation in this comprehensive program. Now is the time to invest in YOU and learn to cook like a professional chef and maybe even change careers! I have four seats left and I offer payment plans – just call my office or check my website for details. (310)470-2640 www.culinaryclassroom.com
On Monday, April 3^rd at 7pm I start my Basics Series. Often called Home Ec for adults- this is where I teach you things you might not have learned as a kid – how to use a knife properly, how to use equipment to make things faster and more efficient in the kitchen so you will cook more; lots of great tips and tricks. Great dishes like herb-coated chicken and tomato herb sauce with orzo pasta, seared spice-crusted tuna with brown rice and edamame, homemade pasta and sauces, lots of fish meals and much more.
If you want to cook with less saturated fat and more whole grains, my Healthy Cooking Series is for you. Beginning Monday, May 1^st at 7pm – you’ll make Bombay-style roasted whole fish with stir fried cauliflower masala; mushroom phyllo rolls with coconut jalapeno sauce and more healthy and delicious main dishes to get you ready for summer and eating better for life!
And for your kids, I have my very popular Children’s Culinary Academies starting in June – registration is active and ongoing so get your children enrolled soon as some sessions are already selling out. I look forward to teaching your kids some skills so they can make you dinner. Hopefully they’ll even clean up!
Let me show you how to invest in yourself with any of my classes! I look forward to having you in my kitchen soon.
 

I know some of you have always had the thought in the back of your mind to strike out on your own and do something creative. Maybe you want to change your career or start a side business. The Internet is teeming with articles and tips about how to turn your culinary passion into a business, but reading about the experience of others can only take you so far. As a career-changer myself, I know what you need to create your business. Understanding expenses, how to budget, as well as learning recipes, techniques and invaluable hands-on experience are all part of the instruction I provide in my Master Chef and Master Baking Programs. The popularity of small companies specializing in personalized cupcakes, gourmet desserts, catering dinner parties and personal chef work has soared in recent years. Many of my former students have gone on to own successful businesses or work in popular restaurants – check out some success stories here!
These programs are part-time so you don’t need to wait until graduation to try out your business model. You can start cooking or baking for your family and friends right away, offering your services for local events such as church benefits, school bake sales, charity events etc. You can also start establishing a social media presence. With payment plans for every budget, these programs are both economical and an investment in your future. I have two new Master Chef Programs starting Tuesday 1/17 at 6:30pm or Sunday 1/22 at 9:30am and one new Master Baking Program starting Sunday 1/8 at 2:30pm.  Learn more here.
January is the month of making changes – changes to your career and also changes to your lifestyle. If your New Year’s resolutions involve transitioning to a healthier lifestyle or learning to cook, why not try my 4-Week Healthy Cooking Series starting Saturday 1/14 at 10am , or my 4-Week Culinary Basics Series starting Monday 1/9 at 7pm, or Monday 2/6 at 7pm.  You can also make 2017 a year of experimenting by checking out some of my specialty, baking and international cuisine classes to push you out of your culinary comfort zone!
Bread Fundamentals                  Sat, 1/7/17     10am-1pm
Cake Decorating – Basic             Sat, 1/7/17     3pm-6pm  
Couples Romantic Cooking 2      Fri, 1/20/17     7pm-9:30pm
 Knife Skills                                 Sat, 1/21/17      3pm-5:30pm
Homemade Pastas and Sauces  Fri, 1/27/17       7pm-9:30pm
Mexican Fiesta                           Sat, 1/28/17      3pm-5:30pm
Spanish Cuisine                        Fri, 2/3/17         7pm-9:30pm
Heavenly Cupcakes                  Sat, 2/4/17        3pm-6pm
Couples Date Night Dinner 2    Fri, 2/10/17       7pm-9:30pm
Decadent Desserts                   Sat, 2/11/17      2pm-5pm
Couples Date Night Dinner 1    Sat, 2/11/17      7pm-9:30pm
Couples Romantic Cooking 1   Tues, 2/14/17    7pm-9:30pm
Indian Cuisine                           Sat, 2/18/17      2pm- 4:30pm
Wine & Food Cooking Class     Sat, 2/18/17      7pm-9:30pm
 

Why take my Master Chef Program?
You want to cook like a Professional.
You want to get the tips and tricks that you can only get from a European-trained, Culinary Institute of America Graduate Chef!
Learn all the cutting edge techniques to make the trendiest dishes.
Want to make Bone Broth? I’ll teach you!
Want to make the perfect Soufflé? I’ll teach you!
Want to make the perfect Entrée? I’ll teach you!
And that’s not all!
Learn how to time the preparation of your meals – not an easy skill to learn.
Plate like a professional – that elusive talent you always appreciate at fine dining restaurants.
Lots of personal chefs take my program to amp up their skills.
Lots of restaurants send their seasoned chefs to me to learn the advanced culinary skills and techniques that I teach here at the Classroom.
If you want to get your foot into a restaurant and start working, like I did, I can teach you and guide you!
Call to schedule an audit or get more information. Classes start in January!

Easter is right around the corner, and I love preparing holiday meals for my friends and family. Brunch is an ideal menu to plan for on a busy Easter Sunday, and some recipes can be prepared the day before. You can even get younger family members to participate in the kitchen!
Here are some of my favorite brunch recipes to help inspire your family fun day! As you’re browsing these recipes, don’t hesitate to send me questions or view some of my favorite videos for meal preparation on my YouTube Channel.

Italian Sausage and Salami Tart with Parmesan and Mozzarella Cheeses

Yield: 4 Servings

Tart Dough

Egg Yolks 2 each
Heavy cream 1/3 cup
Flour 2 ¾ cups
Sugar 1 teaspoon
Salt 1/2 teaspoon

Butter, cold unsalted, cut into small cube 1 cup (2 sticks)

Method:

1. Whisk together the egg yolks and cream in a bowl and set aside.  In the large bowl of an electric mixer – using the paddle attachment, combine the flour, sugar, and salt on low speed.

2. Add the cold butter and mix until dry and mealy with no large pieces, about 2 minutes.  With the mixer on low speed, slowly pour the cream mixture and mix just until the dough comes together.

3. Pat the dough into a flat disk, wrap in plastic and chill 2 hours.

4. Heat the oven to 350 degrees.  Roll out the tart dough about 1/8 inch thick and line an 8-4 inch individual tart pans with removable bottoms with dough (you may use a 9-inch pie plate if need be).

5. Trim the excess dough.  Chill in the refrigerator or freezer at least 30 minutes.

6. Remove the tart shells from the refrigerator or freezer and check for any holes – patch them with the leftover dough.

7. Line each tart shell with parchment paper and baking beans and bake until the rims have begun to color – 10-12 minutes (15 minutes for the pie plate).

8. Remove the beans and parchment paper and patch any more holes that may have appeared.  Bake again until the bottom of the crust is a light golden brown, about 5-10 minutes (15 minutes for the pie plate).

Tart Filling

Italian Sausages, casings removed 8 ounces
Mozzarella cheese, grated 3 ounces
Italian salami, diced 2/3 cup
Parmesan cheese, grated 1/2 cup
Basil, chopped 1/4 cup
Eggs 4 each
Milk 1/2 cup

Method:

1. Preheat oven to 425 degrees.  In a small bowl, mix the milk and egg.  Beat together to blend.  Set aside.  Line a 9 inch tall-sided tart pan with the dough.  Make sure the edges of the dough are 1 inch taller than the pan.  Dock the dough well and bake for about 15 minutes, or until golden brown.  Remove from oven and let cool.  Lower temperature to 400 degrees.

2. While dough is baking, break up sausages and sauté until brown.  Remove sausages and let cool.  When cool, add cheeses, salami, and basil.  Spoon mixture into crust.  Season egg mixture with salt and pepper.  Pour over tart filling.

3. Bake until filling is set and golden brown on top, about 30 minutes.  Let cool for about 10 minutes and serve.

Frisée and Belgian Endive Salad with Homemade Spicy Walnuts, Goat Cheese, Italian Parsley and Homemade White Wine Vinaigrette

Yield:  4 Servings

Curly Endive, (Frisée) 1 head
Belgian Endive 2 heads
Spicy Walnuts 1 cup
Italian Parsley – flat-leaf 2 Tablespoons
Black Pepper, coarsely ground to taste
Goat Cheese, coarsely crumbled (optional) 4 ounces

Method:

1. Rinse the endives, separating the leaves and pat dry.  Cut the leaves lengthwise into julienne strips.

2. Place the endives in a bowl and add the walnuts, parsley and pepper and toss together.

3. Drizzle the vinaigrette over the salad and toss gently.

4. Divide the salad among 4 plates and scatter the cheese on top – serve immediately.

White Wine Vinaigrette

Yield:  1 ½ Cups

Chopped Garlic 2 teaspoon
Dijon-style mustard 2 Tablespoons
Salt 1/2 teaspoon
Black Pepper, freshly ground 1/4 teaspoon
White wine vinegar 1/4 cup
Olive Oil or Vegetable Oil (or mixture) 1 cup

Method:

1. Put all ingredients in a jar and shake very well – taste and adjust the seasonings.  This will keep in the refrigerator for 2 weeks – shake to blend before using.

Spicy Nuts

Yield:  1 Cup

Walnuts 1 cup
Sugar 1/2 cup
Cayenne Pepper Pinch

Method:

1. Line a baking sheet with foil or parchment paper and set aside.

2. Place the nuts and sugar in a small pot.  Stir over medium heat until the sugar melts, about 5 minutes.

3. Add a pinch of cayenne and pour out the nuts onto the baking sheet.  Let cool and they are ready to use.

Baked Breakfast Potatoes with Onions

• Red bliss potatoes – 2 pounds

• Olive oil – 2 Tablespoons

• Onion, chopped – 1/2 cup

• Salt – 1 Tablespoon

• Pepper – 1 ½ teaspoons

Method

1. In a large bowl, combine the oil and onions.  Season well with salt and pepper.

2. Preheat an oven to 450 degrees.  Wash and dry the potatoes.  Peel if desired.  If the potatoes are large, cut them into halves or quarters.

3. Toss the potatoes in the oil mixture, making sure that the potatoes are coated in oil.  Add more oil, if needed.

4. Arrange the potatoes in a single layer on a baking sheet that has been lined with aluminum foil.

5. Roast until the potatoes are tender, about 45 minutes to an hour.  Serve.

Cheddar Cheese Scones

• All Purpose Flour – 1 3/4 cups

• Baking Powder – 2 ½ teaspoons

• Sugar – 2 teaspoons

• Salt – 1/2 teaspoon

• Cheddar Cheese, grated – 1/2 cup

• Butter, unsalted, chilled and diced  – 1/4 cup-1/2 stick

• Eggs, beaten to blend, 1 T reserved – 2 eggs

• Whipping cream – 1/3 cup

Method

1. Preheat oven to 450 degrees.  Line a baking pan with parchment paper and grease.

2. Sift flour, baking powder, sugar, and salt in a large bowl.  Cut in cheese and butter using the pastry blender until mixture resembles coarse meal.

3. Reserve 1 Tablespoon beaten egg.  Blend remaining egg with cream in a small bowl.  Using a large spoon, mix into dry ingredients just until blended.  Do not knead the dough.

4. Turn dough out onto a lightly floured surface and pat into 8″ circles 3/4 inch thick.  Cut into 6 wedges.  Arrange on prepared sheet and brush the tops with the reserved egg.

5. Bake until golden, about 15 minutes.  Serve warm.

 
Remember that meal preparation doesn’t have to be overwhelming! In the Culinary Classroom here in Los Angeles, CA, I teach my students the skills that prepare them for everything from becoming a Master Chef to a whiz in the home kitchen.
Have a wonderful Easter Sunday, and may your day be filled with love, laughter, and tasty food!
Don’t forget to share your pictures with me on Instagram by tagging me @ChefEricsCulinaryClassroom, and use the hashtag #CulinaryClassroom!
When you are looking to take cooking classes, remember to come to the premier Los Angeles Cooking School. I have them for adults and children.