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 wellness.
Read more about Dr. Arnette
Chef Rahm Fama
FOOD NETWORK - Chef and Host
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    

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 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 Santa Monica.

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 a complete experience.
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.

Sung Nimitarnun is the engine that runs PREP cooking classes.  With us almost since our opening
in Seal Beach in 2008, Sung is the key ingredient that keeps our classes running smoothly,
efficiently, en pointe, on time and without failings.  All the while greeting every customer with a
smile and making people feel at home in our kitchen away from home.  Some might recognize
Sung from her daytime position as Cafeteria Manager at Lee Elementary School in Rossmoor.  An
accomplished cook in her own right, Sung is especially adept at constructing authentic Korean
specialty dishes and her sauces are unparalleled.
While studying in Berkeley, Ollie Cigliano was inspired by Alice Waters’ cooking and edible garden
and farm-to-school programs. Ollie began teaching cooking classes to international students at
the historical Berkeley International House. Over the past two years Ollie was Chef and Food
Educator at Little Owl Preschool, sharing her passion for cooking simple, delicious, food in an
open and relaxed setting, and catering to some of the most discerning little palettes. Her family’s
roots are from Ischia, a small island off of Naples, which is reflected in her Italo-California fusion
cooking and passion for gardening. Ollie is an active member and practitioner of Slow Food
International, a nonprofit organization that promotes and celebrates local artisanal food
Guest Chefs   Past and recurring guest chefs at PREP include:
Michael Recchiuti: world-famous chocolatier
Jet Tila; Food Network Chef, Executive Chef at
Wazuzu,  Steve Wynn's Asian bistro in Las Vegas
Neal Frasier; owner/chef of
Grace in West Hollywood and Georges Perrier, Executive Chef at Le
Bec Fin
in restaurant.
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