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.
Chef Rahm Fama Inspired by a life full of cattle ranching and working his way up through the restaurant ranks, meat-loving chef Rahm Fama follows his carnivorous curiosity across the country, searching out the choicest cuts and obsessing over mouth-watering meat on his Food Network show, Meat & Potatoes. Rahm is fascinated by the story behind food, especially meat, and he appreciates the time, effort, dedication and passion required to get it to the plate.
Rahm’s love of food and respect for all-things meat stem from growing up in Santa Fe, N.M., and working on his mother’s cattle ranch. He began his culinary career at age 15 when he secured a prep cook position at a local restaurant, Mark Miller’s Coyote Café. He spent two years there, and he knew for sure that the kitchen was his calling. Rahm instantly fell in love with the excitement, atmosphere, and fast-paced action of the restaurant, and his curiosity pushed him to discover food through travel and firsthand experience. He traveled to many kitchens, cooking his way through locales including Austin, Phoenix/Scottsdale, New York, Colorado Springs, Vail, and St. Lucia.
FOOD NETWORK - Chef and Host MEAT AND POTATOES , THE BEST THING I EVER ATE
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 Dylan Regan As a graduate of the San Francisco Academy of Culinary Arts, Chef Regan worked for many of the city’s great chefs including The James Beard Award Winning and Michelin Stared Chef Nancy Oakes of Boulevard. Aftergraduating, 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 wasrunning 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 includingtranslator, 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 holds a BA in English from UC Davis and studied drama at Trinity College in Dublin, Ireland. Chris's culinarycareer began in 2009, when she launched her own boutique catering company specializing in modern Americancuisine with a healthy twist. In addition to teaching cooking classes all over LA and Orange Counties, Christiannedoes 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 alsoteaches 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 Timesand 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 improvisational asian sauces are unparalleled.
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
Our Expert Chefs and Instrutors