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.

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 traditions.

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, Redbird in Downtown LA
Georges Perrier, Executive Chef at
Le Bec Fin
ph. 562.430.1217
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