|Dr. Allen Arnette From an early age, Dr. Arnette has had a passion for cooking. He taught |
himself culinary skills and continued to develop them during his twenties and thirties. He holds
three college degrees - all in the healing arts. During the last seven years, he has been
teaching cooking classes with a wellness/nutritional approach around Southern California.
Never sacrificing flavor or visual appeal, his approach to nutrition is sensible, fresh, and fun.
Dr. Arnette maintains a full-time medical practice at the Advanced Wellness Center in Long
Beach, CA. Acupuncture, yoga, chiropracty, Chinese medicine, nutrition and life-style
counseling are the main focus of his approach to health care. Teaching classes at PREP is an
ideal opportunity for him to share his love for cooking alongside his dedication to health and
Read more about Dr. Arnette
|Chef Rahm Fama|
FOOD NETWORK - Chef and Host
MEAT AND POTATOES - Host
THE BEST THING I EVER ATE - Featured Chef
Executive Chef, General Manager, Chef de Cuisine, Sous Chef at Rock Resorts, The Lodge at
Vail, The Arrabelle at Vail Squre, The Landings St Lucia, The Lodge at Cordillera, La Posada
Resort and Spa, Sierra Grande Lodge and Spa, The Broadmoar Hote, The Phoenician Resort
AAA FOUR DIAMOND AWARD WINNER
WINE SPECTATOR AWARD OF EXCELLENCE
JAMES BEARD HOUSE, NY/NY
Chef Karla Flores-Ybaceta received a duo Associates of Science Degree in
Culinary Arts and Baking and Pastry from Long Beach City College. Karla studied
and graduated with a Grande Diplome in Culinary Arts as well as Baking and Pastry
from L'Ecole Lenotre in Paris, France.
Executive Chef for Red Sypology Restaurant
Trained with Master Chef Romain Bertain
Executive Chef/Owner of ALiBOH Catering
Lead Chef for TGIS Catering for 2 years
Private Chef for the Her Royal Highness Princess Rima Al Saud and
the Royal Family of Saudi Arabia
|Chef Martin Gilligan began his culinary career in his father’s restaurant in the Hamptons. He |
went on to graduate with honors from The Culinary Institute of America at Hyde Park in 1987.
. He recently held the position of Resident Chef with Sur La Table's Culinary Program where
he was featured on KCAL9, Fox’s “Career Day”, and KTLA 5’s award winning “Good Day LA”.
Chef Gilligan brings more than 25 years of experience to his current position at PREP. His
experience includes culinary management positions with the Four Seasons Hotel in both New
York and California as well as New York's world-renowned Plaza Hotel. In addition, Chef Gilligan
has served as a Culinary Arts instructor at Le Cordon Bleu U.S.A. and The Art Institute of
California and as a Guest Chef on the faculty of Johnson & Wales University. Chef Gilligan is
currently a Culinary Educator with Los Angeles Community College.
This extensive background has given the chef a skilled hand in both the preparation and
teaching of fine cuisine, and his dedication to putting out only the very best has not gone
unnoticed. Chef Gilligan has won a number of Gold and Silver medals from the American
Culinary Federation, where he also holds an Executive Chef certification. In 2005, he was
awarded 'Chef of the Year' from the Chef De Cuisine Association of California. He is currently a
member of the International Food Service Executives Association, a distinguished member of
the Escoffier Society and a member and honoree of Chaine des Rotisseurs.
>>Fabricating a Chicken Chef Martin Gilligan
>>Trussing a Chicken Chef Martin Gilligan
||Chef Kathleen Lunetto has over 25 years of experience working in restaurants and hotels in
major cities across the US and abroad. After graduating with honors from the The Culinary
Institute of America in Hyde Park, New York, Kathleen pursued her dream of working alongside
some of the best chefs in Southern California. Along the way she has had the opportunity to
work with local culinary greats like Pascal Olhats, Zov Karamardian, & Yvon Goetz as well as
international Culinary stars Paul Bocuse, Claude Troisgros & Art Smith.
As the Midwest Specialty Foods Buyer/Coordinator for Whole Foods Market she was
responsible for cheese, wine, beer & chocolate for all Midwest stores including Canada. This
position allowed Kathleen to meet and work with cheese & wine artisans across the world
from the caves of Roquefort to the vines of Napa. In addition to teaching culinary courses
throughout Orange County, Kathleen currently shares her passion for cooking and fine food as
Chef/Owner of Savor and Relish.
||Pastry Chef Katy Monti actually began her career in the film industry. While living in New York
and Los Angeles, Katy’s love for gourmet food and wine grew into a full-time commitment. In
2002, Katy made a major change of careers by enrolling in the Culinary Institute of America at
Greystone and moving her life to the Napa Valley to study pastry arts. The inspiration Katy
took from the CIA, as well as from the local restaurants and wineries of Napa , was very
influential to her ultimate culinary path.
Upon returning to Los Angeles , Katy worked in the pastry kitchens of several notable eateries
including Sona, EM Bistro and Napa Valley Grille in Westwood. She also developed a line of
artisan chocolate confections at Michelle Myers’ modern French patisserie, Boule, where her
work gained local and national press recognition for excellence. More recently, Katy has
worked on a wide range of projects including a cheese-driven menu for a wine bar, food and
beer pairing events, and molecular gastronomy dinners. Katy currently works as pastry chef,
consultant and teacher and strives to combine creativity and passion in all of her work.
||As a graduate of the San Francisco Academy of Culinary Arts, Chef Dylan Regan worked for
many of the city’s great chefs including The James Beard Award Winning and Michelin Stared
Chef Nancy Oakes of Boulevard. After graduating, Chef Dylan was offered an Executive Chef
position with Wyndham Hotels and Resorts began traveling opening a multitude of hotels
across the US. Between hotel openings he continued taking Specialty classes at Culinary
Institute of the Arts (CIA) where he earned his C.E.C credential from the American Culinary
Federation (ACF). For the last 13 years Chef Dylan holds the Corporate Executive Chef
position with Sodexho Marriot. In addition he has been the Lead Chair Instructor for the
Sodexo Southern California Chefs Association and a Chef Instructor for The Art Institute of
Chef Dylan believes “Food revels in passion and creation, not pretension”. He States, “What’s
beautiful and Magical about the field of culinary arts, is that I can study this craft my whole
life and barely begin to scratch the surface.” He believes that one of our greatest gifts is the
ability to emote through the experience of eating. “Whether we are happy or sad, celebrating
or mourning, food plays an integral and vital part of these experiences”. He feels it is his
honor and duty to teach and pass on the secrets and techniques to all who aspire in making
the necessity of eating more than just sustenance and but an complete experience.
||Chef Paul Rivera was so lured and inspired by the controlled chaos in the kitchen that he
made the two year commitment to study under Certified Master Chef Raimond Hoffmeister in
preparation for his own journey through some of the finest and most terrifying kitchens in the
In 2001 Nobu Matsuhisa asked Paul to run the pastry kitchen of his flagship restaurant
Matsuhisa Beverly Hills, where Paul combined his strict classical training with Japanese
ingredients and aesthetics. Four years later, Keegan Gerhard recruited Paul to Las Vegas to
be part of the team of chefs to open the Pastry Kitchens at the Prestigious Wynn Hotel. In
2008 Paul Bartolotta approached Chef Rivera with the offer of Executive Pastry Chef at his
restaurant, Bartolotta Ristorante di Mare, inside of the Wynn Hotel, where he used the finest
products and ingredients imported from Italy to maintain the strict Mediterranean ideology of
In 2010 Paul left the Wynn and moved back home to focus on catered events within the
Hollywood entertainment industry and accepted the position of Corporate Pastry Chef of The
Rosanna Corporation, running pastry operations at three Orange County Hotels. Paul also
produces his own signature line of chocolate and confectionary products.
|Chef Elizabeth Whitt Le Grande Diplôme in Pastry and Cuisine, Le Cordon Bleu Paris '99. |
Elizabeth started cooking for family and friends at a very young age under the tutelage of her
grandmother. By sixteen, Elizabeth was running the kitchen with Grandma as her sous-chef.
Traveling through Europe as a teen, Elizabeth fell in love with the cultures and cooking of the
countries she visited -- France, Italy, Germany, Russia. After graduating from Le Cordon Bleu in
Paris, Elizabeth held several positions at the distinguished culinary institute including
translator, chef's assistant and Director of Le Cordon Bleu’s summer program where she lead
students and courses in cuisine, pastry, cheese & wine and gourmet tours. Elizabeth loves
exploring and learning the history of food and food culture and spends her time between
Paris and Belmont Shores hosting culinary tours. >> Learn To Cook with Chef Elizabeth Whitt
||Chef Christianne Winthrop graduated with highest honors from Le Cordon Bleu’s Hollywood
culinary program and she holds a BA in English from UC Davis and studied drama at Trinity
College in Dublin, Ireland. Chris's culinary career began in 2009, when she launched her own
boutique catering company specializing in modern American cuisine with a healthy twist. In
addition to teaching cooking classes all over LA and Orange Counties, Christianne does recipe
development for companies such as Bob’s Red Mill and Frieda’s Specialty Produce, and is the
Volunteer Chair on the committee for Taste of the Nation Los Angeles, a division of Share Our
Strength. Chris also teaches in-home cooking classes to "kitchen chickens."
When Christianne isn't teaching or catering, she is a freelance food writer with credits in The
Los Angeles Times and BrainWorld magazine. She has also contributed to the James Beard
award-winning website SeriousEats.com and CBS Local's "Best of LA" website. She tracks her
own culinary successes on her website: www.christiannewinthrop.com.
|Chef Colleen Wong is a Chef Instructor at the Art Institute of California, Hollywood, California |
Polytechnic State University, Pomona and co-owner of Le Wooden Spoon, a catering company
that makes all of its food from scratch with an online bakery. After graduating from The Collins
College of Hospitality Management at California Polytechnic State University, Pomona, she
trained at the Culinary Institute of America, Hyde Park where she was able to spend six
months in London for her externship. She has a patisserie background as well, working for
Langham Hotels International. At The Art Institute, she teaches culinary and patisserie
courses at the Art Institute of California, Hollywood where she specializes in Asian Cuisine. At
Cal Poly Pomona, she demonstrates to her students tricks about Professional Healthy Cooking.
||Guest Chefs Past and recurring guest chefs at PREP include:
Michael Recchiuti: world-famous chocolatier
Jet Tila; Food Network Chef and Executive Chef at Wazuzu, Steve Wynn's Asian bistro in Las
Neal Frasier; owner/chef of Grace in West Hollywood and Georges Perrier, Executive Chef at
Le Bec Fin in restaurant.
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