Our five-week Professional Chef 2 Series is a continuation program for graduates of our Pro Chef Series. It is a Certificate Series designed for people interested in careers as chefs, cooks, caterers or other positions in the food service industry as well as for home cooks who want to take their cooking to a professional level. We teach attendees the equipment, ingredients, techniques, skills and temperaments used by professional chefs and necessary to work in the food service industry.
PREP's Pro 2 Series is so much more than just your typical cooking class. It an intensive immersion into the world of food. You'll learn to cook like a professional with the guidance of our famed chef-instructor. You'll prepare and enjoy fabulous dishes and when you're done, you may just surprise yourself with how much you've grown as a chef.
Top-quality ingredients, professional instruction, and a spirited community of students and chefs...they're all waiting for you at Prep Kitchen Essentials.
Each Professional Chef Series class meets once a week for five weeks. Enrollment is generally limited to 14 students. Our Professional Chef Series classes are a "bootcamp" like series with students learning food and meal preparation akin to that of an on-the-job restaurant situation. Students are responsible for site conditions and meal preparation from start to finish, from the mise-en-place of ingredients to workstation cleanup.
Our next Professional Chef II Series runs:
PRO Chef 2 - Five Week Series
Our next PRO2 Series Starts Sunday January 14
from 10a-2p (unless otherwise noted)
Just $599 ENROLL
Week 2 January 21
Week 3 January 28 (2p-6p)
Week 4 February 4
PREP Kitchen Essentials Professional Chef 2
Five-Week Series with Executive Chef Dylan Regan
Curriculum and Menus
WEEK 1: SPAIN
Tortilla de Gambas Picantes: Shrimp and Potato Omelet, Paella with Spanish Sausage, Chicken and Shellfish, Potatas Bravas: Grilled Potatoes with Spicy Tomato Sauce, Roasted Chicken with Cinimon Thyme and Pears
WEEK 2: INDIA
Spices, Fragrance, Balancing Flavors
Lamb Korma, Tandoori Chicken, Spiced Basmati Rice with Garlic Ghee, Gobi Mutter Paneer, Mint and Cilantro Chutney, Cucumber Raita
WEEK 3: ITALY AND THE MEDITERRANEAN
Introduction to Pasta, use of fresh Tomatoes, a la minute cooking and presentation Hummus Puree with Sesame, Garlic and Lemon, Israeli Chopped Salad, Bruschette a la Cipolla: Crisp Bread with Tomatoes, Balsamic, and Basil, Tortelloni di Bieta e Ricotta Pesto: Cheese Filled Fresh Pasta with Basil
WEEK 4: ASIA
Sweet Hot Coconut Shrimp, Hoisin Pork With Hot Mustard, Cold Sesame Noodles, Sesame Spinach, Eggplant with Yuzu Sauce
WEEK 5: FRANCE
Boeuf Bourguignon: Beef Tips Braised in Red Wine with Mushrooms and Mirepoix, Chevre Chaud: Goat Cheese and Onion Tart, Coquilles St. Jacques: Scallops with White Wine Cream Sauce, and Melted Leeks, Salade Nicoise: Seared Tona with Potatoes, French Green Beans, and Olives
Please note class menus and instructors subject to change without notice.
Missed Class Policy for Professional Series: Please note we are not able to accommodate make up sessions as most of our Professional Chef Series fill to capacity. As such, we ask that you please plan accordingly. Please also see our full cancellation policy.