Wednesdays—January 9, 16, and 23
Our most popular class!
We designed the Learn to Cook Series for beginners who want to learn the basics and for seasoned cooks looking to refine their culinary skills. In each of the three classes you'll master fundamental cooking techniques, learn about a wide range of ingredients, and understand how to use equipment that will make you a more confident, capable cook.
In all of PREP's Learn To Cook Series Chef Whitt instructs in a highly methodical, precise manner, carefully attending to the student's skill levels and striving to provide for each student their own personal class objectives stated on the first day of class.
Ever wanted to open a cook book and be confident enough to make anything that caught your eye? Or what to do when you try a new recipe and it comes out all wrong but you don’t know what to do differently or how to fix it.
In PREP's Learn To Cook Series, Chef Elizabeth Whitt teaches you the theory and techniques behind the recipes so you can translate your knowledge to make any recipe successfully.
All classes start with a thorough instruction in and hands on practice of knife skills, then a discussion of each recipe and how they focus on key techniques essential to good cooking. Elizabeth helps you understand the hows and whys of recipes -- how to wisely plan steps, time and space and execution methods that will take you from start to finish with consistently successful results.
We will arm you with basic building blocks of cooking and recipe skills so you can prepare easy, stress-free but delicious and creative meals for yourself, family or guests.
Week 1 of Series
In this class we focus on knife skills and kitchen basics such as recipe reading, mise en place, kitchen organization, vegetable cuts, and fresh herbs. We learn the techniques of sautéing, sweating, soups and stocks, pan sauces, cooking perfect starches, cooking with wine.
Sample Menu: Tuscan Vegetable Soup, Pan Seared Chicken Breasts or Pork Chops, Lemon Caper Pan Sauce or Mushroom Cream Sauce, Perfect Pasta with Herbs and Cheese
Week 2 of Series
In the second part of our series we continue with more knife skills and learn more vegetable cuts, adding to class 1. We focus on techniques of roasting meats and vegetables, vinaigrettes and sauces, poaching, hearty herbs and making perfect omelettes. We will also talk about salts, olive oils, vinegars and kitchen timing.
Cobb Salad, Herb Crusted Pork Roast with a Mustard Cream Sauce or Herb Roasted Whole Chicken with Homemade Gravy , Herb Roasted Seasonal Vegetables, Omelettes
Week 3 of Series
We will discuss different cuts of meat and how each should be cooked. We will focus on the techniques of braising, stir frying, rice pilafs and hard boiled eggs. We discuss cooking with the seasons and tips for substituting ingredients, entertaining and make ahead dishes so you can spend your time with your guests rather than in the kitchen.
Braised Chicken w/ Leek and Mushroom Cream
Sauce, Chicken and Vegetable Stir Fry Smoked Paprika and Black Olive Deviled Eggs , Rice Pilaf
What to know before coming to class:
Please arrive 10 minutes prior to start time as students are required to check in and classes start on time. Aprons are not mandatory, but suggested. We do not provide them, so feel free bring your own or treat yourself to one of our adorable selections. Closed toe shoes are also suggested and we ask that long hair is tied back for all classes. All cooking class students receive a 10 % discount on any purchase made on the day of the class excluding sale items, consumables, or Mrs. Meyers products.
Changes or cancellations made 7 days or more before the class date will receive a full refund.
Cancellations made 6 days or less before the class date will incur a 30% “cost of goods” fee.
No refunds, credits, rebookings or date exchanges can be given for cancellations or changes made on the day of the class or for no-shows.
If this policy doesn’t work for you, please do not pre-enroll as walk-ins are welcome if space is available. Reservations are transferable and if you are unable to attend a class you may send someone in your place without notice. Changes and cancellations may be made in-person or by calling our store at 562-430-1217 and speaking directly to one of our store employees. In rare circumstances, we may have to cancel a class. We will provide you with 24 hours notice and refund you in full. Please note that no refunds or make-up dates can be given for missed Series classes.
Substitutions and Class Format:
Sometimes we may need to substitute ingredients, menu items, recipes or instructors. Our class size is limited and structured to allow each student the opportunity to work closely with the chef. Students are generally split into groups and prepare several dishes. All students receive a portion of every meal made in class. Any exception to our hands-on format will be labeled as "Demonstration”, "Demo" or "Lecture".
We have a fabulous selection of boutique California wines available for purchase that are personally selected by our owner and chefs. Prices start at $6.00 per glass and range from $13 to $30 per bottle. Should you wish to bring your own, a $13 corkage fee will be applied.