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 and Georges Perrier, Executive
Chef at
Le Bec Fin in restaurant.
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