This 3 week Hands-On series is designed for the
beginner cook who wants to learn the basics as well as
the seasoned cook wanting to refine his or her skills.
In each class we cover the fundamentals of cooking
techniques, ingredients and equipment that will help
make you a more confident, capable cook..
Ever wanted to open a cook book and be confident
enough to make anything that caught your eye?
Or how about when you try a new recipe and it
comes out all wrong but you don’t quite know what
to do differently. In our Learn To Cook Series, our
chef Elizabeth Whitt, teaches you the theory and
techniques behind the recipes so you can translate
your knowledge to make any recipe successfully.
All classes start with a thorough instruction in and
hands on practice of knife skills, then a discussion
of each recipe and how they focus on key
techniques essential to good cooking. Elizabeth
helps you understand the hows and whys of recipes
-- how to wisely plan steps, time and space and
execution methods that will take you from start to
finish with consistently successful results.
We will arm you with basic building blocks of
cooking and recipe skills so you can prepare easy,
stress-free but delicious and creative meals for
yourself, family or guests.
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LEARN TO COOK SERIES
TUESDAYS JUNE 9, 16 and 23
ENROLL FOR ALL 3 WEEKS - JUST $199
Learn To Cook Week 1
Tuesday June 9th at 6:30p
In this first class we focus on knife skills and kitchen basics
such as recipe reading,kitchen organization,
mise en place, vegetable cuts and fresh herbs. We learn
the techniques of sautéing and sweating, how to make
soups, stocks and pan sauces and correctly cooking pasta
dishes.
MENU: Tuscan Vegetable Soup
Pan Seared Chicken Breasts with Leek & Red Pepper Pan Sauce
Perfect Pasta with Peas, Cheese and Herbs
Learn To Cook Week 2
Tuesday June 16th at 6:30p
In the second part of our series we will continue with more
knife skills and learn more vegetable cuts, adding to what
we learned in Week 1. We focus on the techniques of
roasting meats and vegetables, vinaigrettes and sauces,
hearty herbs and making perfect omeletes. We'll cover
menu planning and kitchen timing.
MENU: Greek Salad
Roast Beef with Horseradish Cream Sauce
Roasted Root Vegetables
Ham and Cheese Omelettes
Learn To Cook Week 3
Tuesday June 23rd at 6:30p
In this final class we will discuss different cuts of meat and
how each should be cooked for best results. We will focus
on the techniques of braising and poaching, preparing rice
pilaffs and hard boiled eggs. We discuss entertaining and
make ahead dishes that let you spend time with your guests
rather than in the kitchen.
Menu: Poached Shrimp with Green Goddess Sauce
Braised Beef Stroganoff
Caramelized Shallot Rice Pilaf
Curried Deviled Eggs
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About Chef Elizabeth Whitt:
An honors graduate of the
Le Cordon Bleu Paris, Elizabeth
was awarded Le Grand Diplôme
in Pastry and Cuisine in 1999.
A student of international
cuisine and known for sharing
her extensive knowledge in a
relaxed and convivial
atmosphere, she held the
position of Director of Le
Cordon Bleu’s summer
program. Combing her talents
perfected as a pastry and
cuisine chef in Parisian hotels
and restaurants with her love of
cultural exploration and travel,
Elizabeth embarked upon a
new career path.
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Inspired by her students, her love of teaching and haute
gastronomie, she formed an innovative program, which
embodies her philosophy that the culinary experience should be
enjoyable for all levels of students.
A native of San Marino, she now spends most of the year in
Southern California. Her most popular courses are interactive
and hands-on classes introducing students to wine and cheese
parings, kitchen basics, knife skills, Cooking 101, Easy and
Elegant entertaining and bistro style cooking.
Elizabeth is currently writing a cookbook which incorporates the
fundamentals of elegant French cooking with the ease of the
California lifestyle.
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