As a chef, one of the fun things that I really enjoy about food is understanding the “why” behind the product. Certain things, like geography, trade, and culture all contribute to why certain foods, dishes, and even seasonings are used – or scorned – in a recipe. Given that fact that cereal grains form the backbone of agriculture in Asia and Europe, dishes that could be made with these could…
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Super Bowl Sunday is right around the corner. As we all know, food is an essential part of any Game Day party. This year, I’ve rounded up some of my favorite tailgating recipes that are sure to make your Super Bowl Sunday a success! Check out my Recipes from my KTLA Appearances – from sliders to chili – your menu is covered! Click here or here.

Have you heard of Spago? It is Chef Wolfgang Puck’s world famous restaurant here in Los Angeles. One of my successful students is a Pastry Chef there, which is so exciting! She started out baking at home and people loved what she made. Then she got serious, took my Master Baking Program, worked hard and she is so happy she did. You can start YOUR career in the Culinary Arts…

My Savory Seasoning Spice Blends (which can be purchased HERE) were recently featured as in Bustle’s Holiday Foodie Gift Guide! Take a look at what they wrote. This is a great gift idea and we send it Priority Mail to you or your giftee with recipe cards included. I also have videos online to help you create delicious meals! 20 Food Gifts That Are Amazing In Just About Every Way Possible,…

Enter the drawing to win a place in my Healthy Cooking Series starting Saturday 1/10/15 at 10am, valued at $350! Healthy Cooking Series Saturdays, 1/10/15 – 1/31/15 from 10am to 12:30pm January is the time to make your new year’s resolutions and you can begin 2015 with healthier lifestyle. During my Healthy Cooking Series, you will learn not just about healthier foods but also healthier cooking methods. Every week will cover…
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Private parties and team-building events are a big deal at the Culinary Classroom. In fact, one of the first events I ever hosted here was a team-building cooking party for a flavor and fragrance-making corporation named Givaudan. Because of the specialty of the company, I wanted it to be a cooking experience that encouraged the group to think creatively about flavors and how to pair them. Since that first night,…
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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Testimonials
Loved it! Instruction was great, I loved that we could keep the recipes, and Eric was funny. I’d recommend to anyone.
With the skills Chef Eric taught me, I have ventured into the world of private chef-ing. I have been working with the same client. I travel with him and it is absolutely a fantastic career. Thank you!
I currently work for a Spanish Catering Company were we specialize in paellas and sell imported goods from Spain at the Studio City Farmers Market were we cook with local and organic vegetables. I attended a high school Culinary Competition through C-Cap -Careers in the Culinary Arts Program and 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…
I came into this experience nervous and uneasy in the kitchen. I’m happy to say that I’ve emerged bold and confident! Thanks to Chef Eric and his crew, I’m looking forward to a lifelong love of cooking and entertaining. On a side note, this class is also great to take with a significant other. It’s a fun and creative way to spice up a relationship!
Dear Chef Eric and your wonderful staff, Thank you for making BSF Santa Monica Office’s first holiday party such a success! Everyone had a fantastic time and we all went away learning something new. Thank you again and happy new year! Sincerely, Vanessa Le
After having CHEF ERIC as an instructor, I went on to excel at the Cordon Bleu school and Patina Restaurant.
The program exceeded all expectations that I had when I signed up. Chef Eric is amazing, patient, and very knowledgeable…. Best 10 Weeks ever!
Thanks again for a great class last month. The techniques I learned in your Knife Skills class have really bumped my cooking up a few notches. I’m amazed at the difference it’s made. Prepping is easier & everything looks so much better too. I had to do a fine dice of carrots, onions, bell peppers & scallions that I would have dragged my food processor down for but not this time. I did it all by hand & the result was so much better (& gratifying). Thought you’d want to know-
To one of the most awesome chefs and instructors out there!!!
Thank you so much for the wonderful cooking event! Everyone had a great time and we will definitely be telling our other colleagues about your cooking classroom for future team building events.