San Diego Culinary Institute, Inc.
 

Winter 2003, Hands-On Home Chef Cooking Classes

The San Diego Culinary Institute, Inc., a full-service culinary school for the leisure and aspiring professional chef-to-be, announces its 2003 Winter line-up of Saturday Hands-On Cooking Classes featuring San Diego’s top professional chefs who cover a range of topics from basic skills to international cuisine. These classes are designed to inform, educate and entertain the class participant.

Basic Skills Series with Chef Kurt Waefler:

Basic Skills 1 - Soups and Stocks $95 10am-2pm 1/11
• Vegetable Stock and Fish Stock
• Clam Chowder
• Tomato Bisque

Basic Skills 2 - Soups and Stocks $95 10am-2pm 2/8
• White Stock and Brown Stock
• French Onion Soup
• Cream of Mushroom
• Potage Crecy (Carrot Soup)

Basic Skills 3 - Intro to Mother Sauces $95 10am-2pm 3/8
• Bechamel Sauce
• Tomato Sauce
• Hollandaise

Basic Skills 4 - More Mother Sauces $95 10am-2pm 3/29
• Veloute
• Espagnole
• Demiglace

Asian Cooking Series with Instructor Risa Picone:

Dim Sum and then some $95 10am-2pm 2/22
• Shrimp, Duck, and Corn/Mushroom Dumplings (steamed and fried)
• Egg Rolls and Spareribs
• Shrimp Ha Kao
• Steamed Spareribs with Black Bean Sauce
• Crispy Turkey Spring Rolls
• Curried Kimono Shrimp.

Oodles of Noodles $95 10am-2pm 3/15
Learn about the wide variety of noodles available in today’s market and how to cook with them to create a meal that everyone will enjoy.
• Soba Noodle Cucumber Salad
• Thai Seafood with Mung Bean Thread Noodles
• Coconut Chicken with Muslim Noodles and Asian vegetables
• Beef and Broccoli in Garlic Sauce with Fresh Flat Rice Noodles.

Italian Cooking Series with Chef Instructor Nadia Frigeri:

Italian Entrees for Every Season $125 10am-2pm 1/18
• Grilled Scallops with Truffle Sauce on Polenta
• Roasted Chicken Breast with Thee Mustard Sauce
• Garlic Lemon Shrimp
• Pistachio Ice Cream with Fresh Fruit.

For A Special “Valentine” $125 10am-2pm 2/1
Be prepared on Valentine’s Day by entertaining with the recipes you will learn in this class. Take the class alone or share a special time with your Valentine by creating these delicious recipes.
• Risotto with Lobster
• Baked Salmon with White Grape Herb Wine Sauce
• Asparagus with Balsamic Vinaigrette and Pine Nuts
• Chocolate Cookie Heart with white Chocolate Sauce.

A Trip to Napa - (Demonstration) $59 10 am-12pm 3/1
• Poached Pears with Mixed Greens and Gorgonzola Crostini
• Ravioli stuffed with Grilled Eggplant and Cheese
• Veal Scaloppini with Fume Blanc
• Polenta Pudding with Berry Compote and Whipped Cream.

The Tuscan Table - (Demonstration) $59 10am-12pm 2/22
• Three Roasted Bell Pepper Bruschetta
• Crepes with Spinach and Ricotta au Gratin
• Roasted Herbed Pork Tenderloin with Rosemary Potatoes
• Chocolate Ricciarelli (Almond Tuscan Pastry dipped in Chocolate).

Soups Series with Chef Kjeld Peterson:

Chowders $75 10am-2pm 1/4
• Roasted Corn and Lobster Chowder
• Mediterranean Red Seafood Chowder
• Smoked Chicken Chowder.

Puree and Cream Soups $75 10am-2pm 2/1
• Hot Vichyssoise
• Creamed Tomato with Basil Pesto
• Indian Pumpkin Soup with Crab.

Quick and Easy Soups $75 10am-2pm 3/1
• Asian Noodle and Vegetable Soup
• Cream of Chicken and Asparagus
• White Bean and Sausage Chili.

Pastry Series with Chef Sara Polczynski:

Art of The Pie $95 10am-2pm 1/11
Learn the techniques of piecrust, fillings, decorating the edges, lattice top and crimping.
• Classic Apple
• Cranberry Pear with Walnuts
• Lemon Meringue

Advanced Garnishing $49 10am-12pm 2/8
Learn to decorate like the pros do. Garnishes using caramel, chocolate, Tuille Cookies, Florentine, and transfer sheets to create stunning chocolate designs.

Cake Decorating/Piping - (Demonstration) $59 10am-12pm 3/15
This class will demonstrate how to assemble and decorate the perfect special occasion cake. Each student will receive a small decorating tip-set with a pastry bag to keep. Butter cream roses, leaves and other designs will be practiced in this class.

Teen Cooking Series with SDCI Instructor:

Dinner for the Family $45 2pm-4pm 1/18
Each student will learn how to create a basic dinner.
• Mushroom Chicken
• Cheese and Onion Mashed Potatoes
• Mixed Salad with Balsamic Vinaigrette.

Breakfast Baking $45 2pm-4pm 3/22
• Blueberry Muffins with Streusel topping
• Pecan Cinnamon Rolls
• Banana Bread.

Miscellaneous:

Modern Side Dishes with Chef Kjeld Peterson: $75 10am-2pm 3/8
Cooking the same old thing every week? Dress up your plates and excite your palates with these delicious side dishes.
• Smoky Lentil Salad
• Green Beans with Gorgonzola and Toasted Pecans
• Mediterranean Vegetable Orzo
• Quinoa Fennel Pilaf.

How to Create a Buffet with SDCI Instructor - $49 10am-12pm 3/29
(Demonstration)

In this demonstration class you will learn how to decorate a seasonal buffet table. The basics of fruit and cheese displays will be covered.

Cheese Tasting and Pairing with SDCI Instructor - $49 10am-12pm 1/18
(Demonstration)

This demonstration class will feature cheeses from around the world. Discover new flavor profiles and learn to pair them with foods to create wonderful menus for cheese lovers.
• Roasted Garlic, Cambazola and Port Wine Marinated Grape Crostini
• Grilled Camembert Stuffed Mission Figs wrapped in Prosciutto
• Goat Cheese, spinach and wild mushroom phyllo cups

Herbs and Spices with Chef Kjeld Petersen - $49 10am-12pm 3/22
(Demonstration)

Spice it up by learning how to create your own rubs, blends and marinades. A healthy and less expensive alternative to prepackaged seasonings. Taste the possibilities with this demo menu:
• Madras Curried Lamb Chops with Cucumber Yogurt Sauce
• Cajun Chicken Skewers
• Fennel Spiced Halibut en Papillote

Knife Skills with Chef Kurt Waefler - $45 10am-12pm 1/4

Learn to properly use different kinds of knives, sharpening techniques and master proper cutting techniques including julienne, battonet and dice.

Knife Skills with Chef Kurt Waefler $45 10am-12pm 3/22

Learn to properly use different kinds of knives, sharpening techniques and master proper cutting techniques including julienne, battonet and dice.

How to Set up Your Own Catering Business - 2-days $595 3/15- 3/16
(Includes continental breakfast and lunch both days)

Day 1 8:30am - 4:30pm
Day 2 9:00am - 4:30pm

Two culinary virtuosos, Denise Vivaldo, author of How to Start Your Own Home-Based Catering Business, and Nicole Aloni, author of Secrets from a Caterer’s Kitchen, team up to give you the knowledge you need to build your own lucrative catering business. They bring a combined 40 years of catering experience to this comprehensive, fast paced and lively weekend workshop,
where you will laugh and learn in equal proportions. Nicole and Denise are engaging, knowledgeable speakers who will show how to start your own business how to take your existing business to the next level. During the course of this seminar they will address:
• Financial Planning
• The art of the creative proposal
• Marketing
• Closing the Deal
• Five ways to accelerate your Company’s growth, using the web
• How to eliminate cash flow problems
• And lots more.

This is an interactive program - bring your existing marketing materials, a promotional idea, or a proposal you are trying to sell for evaluation. This seminar is perfect for culinary graduates looking for a career outside of restaurants or hotels, or anyone looking to explore a lucrative way to express their culinary creativity.