Sundays—March 24, 31 / April 7, 14, 28
Our Pro Chef Series is designed for people interested in the culinary arts. Designed for those aspiring to become chefs, line cooks or caterers to home cooks who want to take their cooking to the next level. With passion, vivacious energy and years of high pressure culinary experience, Chef Regan instructs students on equipment, ingredients, techniques and temperaments used in professional kitchens. Tuition covers all equipment and ingredients used in the class.
PREP's five-week Pro Chef Series is a Certificate Series designed for people interested in 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. This is not an accredited course.
WEEK 1: KITCHEN BASICS
Knife cuts, knife skills and vegetable cuts
Basic kitchen terms, utensils, accessories, pantry
WEEK 2: STOCKS AND SAUCES
Build upon prior weeks (all weeks do this)
Brown stock, white stock, Introduction to sauces:
Puree and starch thickened. New cooking techniques: Simmering, sautéing, roasting, caramelizing
WEEK 3: PROTEINS, STARCHES, VEGETABLES
Layered sauces, pasta making.
Sourcing and using seasonal ingredients. New cooking techniques: Blanching, rendering
WEEK 4: MOTHER SAUCES
Vinaigrettes, Introduction to potatoes and grains
New cooking techniques: Stewing, Braising
WEEK 5: MEATS AND SEAFOOD
Introduction to meats, Basic meat fabrication
Pan and reduction sauces, emulsions
New cooking techniques: Searing, reduction, pan roasting, braising.
Please note class menus and instructors subject to change without notice.
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.