CULINARY MASTER CHEF PROGRAM – 14 Weeks – $2,800*
Payment Plans Available!
Cost Includes a Chef Jacket, Apron, Class Binder and all ingredients and equipment
This information-packed series is what CHEF ERIC spent years learning at the CIA
Saturdays, 9/10/22-12/17/22 10:00am-1:00pm
Sundays, 9/25/22-1/15/23 10:00am-1:00pm
Tuesdays, 10/4/22-1/3/23 6:30pm-9:30pm
• Hands-on techniques
• Fresh and unprocessed Ingredients
• Learn to prepare meals without recipes
TEENS ARE WELCOME TO ATTEND- 14+ UP – WE ARE HOSTING LIVE CLASSES
– COVID SAFETY PROCEDURES ARE IN PLACE – TEMPERATURE CHECKS – MASKS/GLOVES/SANITATION
– WE PROVIDE ALL SAFETY GEAR –
This program is for individuals who want to cook like a professional and feel confident enough to take that knowledge into the workplace and their homes. The program meets weekly, 3 hours a day, for fourteen weeks. Plating, presentation, costing are components of this program.
PAYMENT PLAN DETAILS:
Option #1 has two payments. We require a deposit of $1,475 followed by one additional automatic credit card payment 30 days later – this includes an additional $150 fee for a total of $2,950
Option #2 has four payments. We require a deposit of $762.50 followed by three additional automatic credit card payments – each 30 days later. This includes an additional $250 fee for a total of $3,050
• Class #1 – Introduction to the Kitchen / Knife Skills – Here we start with a strong foundation for your culinary education – the fundamental concepts, skills and techniques of basic cooking with emphasis on ingredients, cooking theories and techniques. Sanitation Instruction and Kitchen Equipment usage are emphasized. And don’t forget that essential of any kitchen – knives. We’ll cover the selection, use, sharpening and care of knives as well as how to masterfully Julienne, Batonette, Paysanne, Oblique, Tourne and Dice.
• Class #2 – All About Stocks – Learn the secrets of flavorful stocks and further strengthen your foundation as a Master Chef. Starting with the standard mise en place, sharpen those knife skills by slicing, chopping and mincing mirepoix for all types of white and brown stocks. We make traditional Vegetable, Chicken, Beef and Seafood stocks and we roast bones for the stocks.
• Class #3 – Grand Sauces – This class will open your eyes to the elegant power of clarified butter and roux and how they are used to elevate Hollandaise, Béchamel, Veloute, Beurre Blanc and Espagnol sauces to luscious new levels.
• Class #4 – Breakfast and Eggs – Traditionally hailed as the most important meal of the day, breakfast is also a very important part of the foodservice industry.
• Class #5 – Vegetables – In a world that is increasingly aware of nutrition and healthful choices, knowing your vegetables is a must in any chef’s education.
• Class #6 – Potatoes – A versatile and important product, potatoes take their place in the spotlight in this class.
• Class #7 – Pasta, Rice and Dumplings – Today’s class will make you a maestro of this versatile kitchen staple – starch!
• Class #8 – Appetizers and Hors d’ouvres – A classic that is continually reinvented, appetizers and hors d-oeuvres are an essential part of any chef’s culinary education.
• Class #10 – Dry Heat Cooking Methods – Now it’s time to start putting all the culinary knowledge you’ve gained in the previous classes together.
• Class #11 – Moist Heat Cooking Methods – Moist heat techniques, including Poaching, Steaming, Searing, Braising and using a Court bouillon and Cuisson, are the primary focus for this class.
• Class #12 – Wine and Food Pairing – A very popular class, Chef Eric constructs a menu with seasonal ingredients and pairs wines that complement the meal throughout.
• Class #13 – Chef’s Menu – In this class students get to demonstrate their newfound culinary skills.
• Class # 14 – Final Class – Students prepare an intricate menu including an entrée, vegetable and side dish without the use of recipes.
Development and Costing are key components of this program. We offer career guidance and internships for those who wish to pursue a life in the culinary arts. We have students working for Wolfgang Puck at Spago, at Hinoki and the Bird, as Chef’s/Pastry Chef’s in the finest restaurants across the world, as Personal Chef’s in homes everywhere, as Caterers, owners of their own businesses, at the mom and pop cafe’s down the street – many times as owners! Where do you want to be?
*A PRIVATE LOS ANGELES COOKING SCHOOL*
WE TEACH COOKING CLASSES TO THE MASSES
Bring your creativity and questions as you explore Cooking and Pastry/ Baking to start a new career or impress your friends with your SKILLS as a Master Chef or Pastry Chef OR learn to cook/bake like one!
• ***NEW***COOKING VIDEO SERIES-AVAIL ONLINE!***
• Master Chef Program – Certificate Program – 14 Weeks
• Master Baking/Pastry Program – Certificate Program – 10 Weeks
• Recreational Cooking AND Baking Classes
• Couples Romantic Date Night Dinner Classes
• 4-Week Culinary Cooking Series
• Team Building Events /Private Cooking Parties
• KIDS SUMMER CAMPS – LIVE and ZOOM!
Gift Certificates Available Via Email – The Perfect Gift for ANY Occasion
Register On-Line 24 Hours a Day @ http://culinaryclassroom.com/store
Cook Well, Eat Well and BE Well! With Chef Eric Crowley
Convenient Parking/Freeway Close-405/10
1 Block East of Overland, Just North of Pico – Parking Just North of Pico on Overland
2366 PELHAM AVENUE – LOS ANGELES, CA 90064 — PHONE: 310-470-2640
Shop here for Chef Eric’s favorite equipment, cookware, gadgets and tools.
https://www.amazon.com/shop/chefericsculinaryclassroom
WWW.CULINARYCLASSROOM.COM
WWW.FACEBOOK.COM/CHEFERICSCULINARYCLASSROOM
WWW.TWITTER.COM/CHEFERICCROWLEY
WWW.INSTAGRAM.COM/CHEFERICSCULINARYCLASSROOM
WWW.YOUTUBE.COM/USER/CULINARYCLASSROOM
HTTPS://WWW.TIKTOK.COM/@CHEFERICCROWLEY
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CULINARY MASTER CHEF PROGRAM – 14 Weeks – $2,800*
Payment Plans Available!
Cost Includes a Chef Jacket, Apron, Class Binder and all ingredients and equipment
This information-packed series is what CHEF ERIC spent years learning at the CIA
Saturdays, 9/10/22-12/17/22 10:00am-1:00pm
Sundays, 9/25/22-1/15/23 10:00am-1:00pm
Tuesdays, 10/4/22-1/3/23 6:30pm-9:30pm
• Hands-on techniques
• Fresh and unprocessed Ingredients
• Learn to prepare meals without recipes
TEENS ARE WELCOME TO ATTEND- 14+ UP – WE ARE HOSTING LIVE CLASSES
– COVID SAFETY PROCEDURES ARE IN PLACE – TEMPERATURE CHECKS – MASKS/GLOVES/SANITATION
– WE PROVIDE ALL SAFETY GEAR –
This program is for individuals who want to cook like a professional and feel confident enough to take that knowledge into the workplace and their homes. The program meets weekly, 3 hours a day, for fourteen weeks. Plating, presentation, costing are components of this program.
PAYMENT PLAN DETAILS:
Option #1 has two payments. We require a deposit of $1,475 followed by one additional automatic credit card payment 30 days later – this includes an additional $150 fee for a total of $2,950
Option #2 has four payments. We require a deposit of $762.50 followed by three additional automatic credit card payments – each 30 days later. This includes an additional $250 fee for a total of $3,050
• Class #1 – Introduction to the Kitchen / Knife Skills – Here we start with a strong foundation for your culinary education – the fundamental concepts, skills and techniques of basic cooking with emphasis on ingredients, cooking theories and techniques. Sanitation Instruction and Kitchen Equipment usage are emphasized. And don’t forget that essential of any kitchen – knives. We’ll cover the selection, use, sharpening and care of knives as well as how to masterfully Julienne, Batonette, Paysanne, Oblique, Tourne and Dice.
• Class #2 – All About Stocks – Learn the secrets of flavorful stocks and further strengthen your foundation as a Master Chef. Starting with the standard mise en place, sharpen those knife skills by slicing, chopping and mincing mirepoix for all types of white and brown stocks. We make traditional Vegetable, Chicken, Beef and Seafood stocks and we roast bones for the stocks.
• Class #3 – Grand Sauces – This class will open your eyes to the elegant power of clarified butter and roux and how they are used to elevate Hollandaise, Béchamel, Veloute, Beurre Blanc and Espagnol sauces to luscious new levels.
• Class #4 – Breakfast and Eggs – Traditionally hailed as the most important meal of the day, breakfast is also a very important part of the foodservice industry.
• Class #5 – Vegetables – In a world that is increasingly aware of nutrition and healthful choices, knowing your vegetables is a must in any chef’s education.
• Class #6 – Potatoes – A versatile and important product, potatoes take their place in the spotlight in this class.
• Class #7 – Pasta, Rice and Dumplings – Today’s class will make you a maestro of this versatile kitchen staple – starch!
• Class #8 – Appetizers and Hors d’ouvres – A classic that is continually reinvented, appetizers and hors d-oeuvres are an essential part of any chef’s culinary education.
• Class #10 – Dry Heat Cooking Methods – Now it’s time to start putting all the culinary knowledge you’ve gained in the previous classes together.
• Class #11 – Moist Heat Cooking Methods – Moist heat techniques, including Poaching, Steaming, Searing, Braising and using a Court bouillon and Cuisson, are the primary focus for this class.
• Class #12 – Wine and Food Pairing – A very popular class, Chef Eric constructs a menu with seasonal ingredients and pairs wines that complement the meal throughout.
• Class #13 – Chef’s Menu – In this class students get to demonstrate their newfound culinary skills.
• Class # 14 – Final Class – Students prepare an intricate menu including an entrée, vegetable and side dish without the use of recipes.
Development and Costing are key components of this program. We offer career guidance and internships for those who wish to pursue a life in the culinary arts. We have students working for Wolfgang Puck at Spago, at Hinoki and the Bird, as Chef’s/Pastry Chef’s in the finest restaurants across the world, as Personal Chef’s in homes everywhere, as Caterers, owners of their own businesses, at the mom and pop cafe’s down the street – many times as owners! Where do you want to be?
*A PRIVATE LOS ANGELES COOKING SCHOOL*
WE TEACH COOKING CLASSES TO THE MASSES
Bring your creativity and questions as you explore Cooking and Pastry/ Baking to start a new career or impress your friends with your SKILLS as a Master Chef or Pastry Chef OR learn to cook/bake like one!
• ***NEW***COOKING VIDEO SERIES-AVAIL ONLINE!***
• Master Chef Program – Certificate Program – 14 Weeks
• Master Baking/Pastry Program – Certificate Program – 10 Weeks
• Recreational Cooking AND Baking Classes
• Couples Romantic Date Night Dinner Classes
• 4-Week Culinary Cooking Series
• Team Building Events /Private Cooking Parties
• KIDS SUMMER CAMPS – LIVE and ZOOM!
Gift Certificates Available Via Email – The Perfect Gift for ANY Occasion
Register On-Line 24 Hours a Day @ http://culinaryclassroom.com/store
Cook Well, Eat Well and BE Well! With Chef Eric Crowley
Convenient Parking/Freeway Close-405/10
1 Block East of Overland, Just North of Pico – Parking Just North of Pico on Overland
2366 PELHAM AVENUE – LOS ANGELES, CA 90064 — PHONE: 310-470-2640
Shop here for Chef Eric’s favorite equipment, cookware, gadgets and tools.
https://www.amazon.com/shop/chefericsculinaryclassroom
WWW.CULINARYCLASSROOM.COM
WWW.FACEBOOK.COM/CHEFERICSCULINARYCLASSROOM
WWW.TWITTER.COM/CHEFERICCROWLEY
WWW.INSTAGRAM.COM/CHEFERICSCULINARYCLASSROOM
WWW.YOUTUBE.COM/USER/CULINARYCLASSROOM
HTTPS://WWW.TIKTOK.COM/@CHEFERICCROWLEY