Dacquoise, a fine European Meringue Cake

Vegetarian Cuisine Now on Tuesdays

Roses petals for a summer iced tea.......Very special Drink

Fresh made Bagels, Walnut spread, homemade sausage and Poached Eggs

Fish Extravaganza

Swordfish Ceviche: Recipe from Fish Extravaganza July 8, 2011, Chef Monica Morgan

Swans with Guittard Chocolate and Creme

Simply the Best Desserts!

Cake Baking 101

Chocolate Orange Roulade (Genoise)

I guess Food really is Cool!
Never stop learning.

Caribbean Cuisine

Sybils Business Class
Empanadas and 3 stages of Plantain
Now that makes me wanna dance.

Baking Hummingbird Cake

Hummingbird Cake from Southern Living Mag
Performed by Simply the Best Students
Is it possible to shake the center of a photo?? ugh

Simply the Best, Lunch

In this class we prepared a beautiful Gazpacho from blended summer veggies.  Followed by Tortilla Espanole for summer tapas.  

And lastly we prepared Vietnamese Spring Rolls with two different sauces.  

We snuck in the lemon verbena sorbet too.  

These students really got their knife skills going strong.  Thanks for all the fun!

French Cuisine Special Event

Coq Au Vin
Gruyere Souffle
Lemon Verbena Sorbet

This was an incredible class. Wish you were here.  The food was over the top delicious!
Thanks to some really good help.

Juniors Spring Break 2011

Junior Chefs Stuffed Plantains, Mac 'n Cheesey, Spanish Tortilla

We had 3 fun-filled days during spring break.  Students prepared breakfast, lunch and dinner.  Learned about manners, table setting, and throwing a bash for their friends.  We really enjoyed getting to know each other and these kids were quite proficient in the kitchen.  Their knife handling skills greatly improved in just a few days.  Keep practicing!

Moroccan Cuisine!

Pastilla 

Sweet Potato&Lentil Tower

Hamza Bensaid, Instructor and one of his students!

Specialty Desserts for Easter

This April, Specialty Desserts class will show you how to prepare a beautiful sweet bread for Easter.  We will also prepare Clafoutis and Coffee Merigues.





                                    EASTER BREAD

Food Business Class:  If you have a great idea for a food business, join us for 5 classes that take you through plate presentation, creating a menu, costing to charge your customers, sanitation, and your business licenses.  Start earning some money today!








OSSOBUCO WITH MUSHROOM RISOTTO

These are Mediterranean Date Balls with Kalamata Olives.  The idea sounded quite unique so we decided to prepare them in class.  The balls were rolled in Pumpkin seeds!  Exceptionally delicious and nutritious.  Try one with your morning coffee.

Executive Chef Michael Poompan

You missed it!  We were thrilled with the Carolina Pork Ribs, Sea salt fingerling potatoes, and Cider Pear Slaw.  The chef was very interesting on food information from nutrition, growers and varieties of various locally grown produce.  Thanks

Steve Hazelton, The Flavor Authority, Executive Chef Series!

Chef Hazelton really showed his teaching ability by having the students preparing their own dishes.  He is a former instructor at Art Institute and now is a personal chef and private caterer.  See Flavor Authority.

Executive Chef Bill Dvoretsky Hyatt

This is a 'Valentines dinner for Two'  prepared by Chef Bill Dvoretski from Hyatt Hotel in downtown Long Beach as part of the Executive Chef Series on Tuesdays 7:30 pm.

Executive Chef Jose Lopez from Marriott

This is a shrimp stack with turmeric oil and micro greens.  Chef Jose outdid it with shortribs, risotto and a papaya salad.  

Nick wrapped it up by making the stacking tool for everyone in class.  Whoo Whoo...this is great.

Daddy O's and Culinary Enterprises Holiday Event

This bartending is serious business,  and the appetizers were phenomenal...thanks

Vegan-Raw...Forget Cooking!

"I'm enjoying learning a whole new cuisine.  This has really expanded my thinking!"  Delicious