Beverly Press/Park Labrea News February 12, 2004 Chef Eric Crowley studied at the prestigious Culinary Institute of America, trained under European Master Chefs in Barcelona and Munich, and has taught culinary arts in Los Angeles since 1996. That impressive background is enough to intimidate any student who walks into his recently opened Culinary Classroom, but unlike the stereotypical image of the ranting mad chef demanding adulation for his creations, Crowley…
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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Having the most fun and excellent learning experience attending your class. I am really enjoying it. Every time I get a chance to apply what I learned from school, I have my husband and friends as my fans. And you know what they said, [my cooking] tastes really like the food prepared by a professional chef!
Lucas had so much fun. The first day I picked him up from cooking he had a huge smile on his face. He said mom, I love the class!
I have really enjoyed the Basic Skills Class. It was very instructive, fun and a great way to ‘cook with new friends.’ I have learned how to properly chop, use knives and many other skills we take for granted. I can’t wait for my next class.
To one of the most awesome chefs and instructors out there!!!
My boyfriend and I took one of your cooking classes over a year ago. We made our own noodles and learned how to do meat in the oven with little bundles of cherry tomatoes and garlic. It was a wonderful class! It may horrify you to know that prior to your instruction, I had never purchased fresh tomatoes or even a clove of garlic before! The only fresh meat I knew how to cook was a tray of ground beef for hamburger helper. Your class changed the way I shop, cook, and eat. You showed me that cooki…
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!
I would recommend this course to anyone no matter your prior experience with cooking. Chef Eric is a very knowledgeable instructor. The small class sizes make learning easy and effective.
This experience has far exceeded any expectations I had for the course. I’ve learned so much more than I would have thought. My confidence level has increased tremendously.
I just want to thank you for the excellent YouTube videos you have online. They’re to the point, and the camera shots are close enough so the viewer can really see what you are talking about and how to do something correctly. And it really helps that you don’t rush through things. For example: after watching your video, “How to Debone a Chicken Breast” – anyone could do it. Thanks again for everything that you do. Your work really encourages those of us who are learning some of what it takes t…
Chef Eric’s Culinary Baking Program has been a phenomenal experience….. This is a must do program for any aspiring baker, regardless of skill level.