cooking schools Archives - Culinary Classroom

Healthy Summer Recipes – ClumsyGourmet.com

Editor — Tue, 23 Jun 2015 21:50:18 +0000

My Healthy Summer Recipes were featured on ClumsyGourmet.com. I’ve noticed that healthy food is labeled as tasteless and boring. Don’t believe it, I’m here to set the record straight! Eating well doesn’t mean you have to sacrifice taste or flavor. Healthy can always be delicious. These recipes are mouthwatering and good for you!

Featured Recipes Include:

Shrimp and Tofu Pad Thai Noodles

Grilled Vegetable Ratatouille

These delightful recipes can be found on ClumsyGourmet.com – Full Article HERE

Are you looking to learn healthier ways to cook? My Healthy Cooking Class is not only delicious but fun. Cooking healthy has never been more accessible or enticing. Take the class with your friends or family and learn together!

Healthy Cooking Class

Monday, 8/17/15 from 7:00pm-9:30pm

Go HERE for information and to register

Are you looking for a more in-depth lesson in all things healthy? My Healthy Cooking Series is a wonderful way to do just that! This 4 week series will transform you into a healthy-cooking pro. Eating healthier is much easier when you know how to cook healthier. I created this cooking series to share techniques and insight for creating healthy recipes that are tasty and use unique ingredients for extra flavor and fun!

Healthy Cooking Series – 4 Weeks

Thursdays, 9/10/15 – 10/1/15 from 7:00pm-9:30pm

Go HERE for information and to register

The post Healthy Summer Recipes – ClumsyGourmet.com appeared first on Culinary Classroom.

Stocks-A Foundation in the Kitchen

Editor — Fri, 14 Jun 2013 03:48:21 +0000

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 boiled. In future weeks, we will make more stock and turn that liquid into sauces, soups and more.
Towards the end of tonight’s class, I will take a small amount of stock and fill two cups. One cup will be seasoned with Salt, the other will remain unseasoned. Every student will taste each one as a way to illustrate how Salt works to improve flavor. By encouraging them to taste, then season and taste again-I hope to instill the practice of getting my students to taste their cooking as they proceed with a recipe.
I hope to see YOU here sometime soon! I have lots of Recreational Cooking Classes and Baking Classes this Summer – My Cake Decorating Class is Sat, 6/22 @9am – you get to take HOME your Cake! I have a great Grilling Favorites class coming up Sat, 6/29 @2:30pm – a really nice Father’s Day Gift! and my Couples and Date Night Cooking Classes – always a blast and Romantic, too – Sat 6/29 @7pm, Sat, 7/13 @7pm and many more over the next couple of months. Come and check it out! Chef Eric Crowley www.culinaryclassroom

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May 11, 2013-The Day Before Mother's Day In my

Editor — Sat, 11 May 2013 21:15:36 +0000

May 11, 2013-The Day Before Mother’s Day
In my Master Chef Program, I teach many students what they need to know about working in the Food Service industry. Many of them are changing careers, like I did.
One thing I tell my students is that if you are truly serious about cooking, as I am, then be prepared to work on Weekends. If you are used to having Friday night, all day Saturday and all day Sunday off, that is going to change. Even a special day such as Mother’s Day or New Year’s Eve is a work day in the life of a Chef.
This coming Sunday is no different. For all of those whose Mother’s are still with us, enjoy the day and if you love to cook, do so for her. For my Mom, who has passed, she understood that with the job I have, I must work. She may not have liked it, but she supported me nevertheless.
My current crop of Master Chef Students have made Stocks and have now learned the basic Mother Sauces that are made from them. Veloute and Espagnol. they also made Béchamel and turned that into a classic Cheese Sauce, called Sauce Mornay. That, in turn, became Macaroni and Cheese. I do love Mother Sauce day. Last but not least, every student has to make a Hollandaise Sauce (some make it more than once).
Keep on cooking, everyone! Not only will it please you, but it will also please your Mom!

The post May 11, 2013-The Day Before Mother's Day In my appeared first on Culinary Classroom.

New Master Chef Program- Tuesdays 4/23@6:30pm – YOU CAN STILL JOIN!

Editor — Sun, 28 Apr 2013 21:30:33 +0000

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 better cook. As I tell all of my students, you never stop learning.
That is one of the wonderful things about teaching. The Culinary Classroom is celebrating it’s 10th year in business and I am teaching my students more now compared to what I was teaching before I even opened the Culinary Classroom. Whether you are a budding professional or just want to broaden your culinary horizons at home, you will never stop learning. It is one of the fantastic realities in the world of food.
My first night with my students focuses on the knife. After all, if you are not intimate with your knife, if you don’t know how to sharpen it, hone it, store it and hold it, your time in any kitchen is going to be short lived and not enjoyable.
Next is learning how to make basic but commonly used cuts. I demonstrate to the students how to cut various vegetables into Julienne and Dices. I then show them some lesser known cuts such as a Paysanne and Lozenge (I do give out a pop quiz every now and then. So this information is essential to learn.)
Then we enter the kitchen and the students begin to practice. It is going to take repetition, I tell them. You can’t expect to dice an onion once and do it perfectly. You must do it again and again. One of the things I have found is if you repeat the basics enough, they will become second nature. That’s when the real cooking and creativity happens-the more basic tasks become second nature, the more you can concentrate and taking those tasks and creating with them.
So, I send my students home with some reading to do and tell them to practice, if they have the time. Those students who are really driven to get into this business will find the time. Next week, more knife skills and with those skills, we will make the fond de cuisine, Stocks.
You can still join my Program that started last week – in my program that helps you become a Chef! Give me a call and I can get you registered. 310-470-2640 Until I see you here, Cook Well, Eat Well and BE Well! Chef Eric Crowley www.culinaryclassroom.com

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