Arleen Lloyd

Arleen LloydArleen Lloyd has been in love with cooking since she was 5 years old. Her fascination with creating culinary magic with a few basic ingredients was the inspiration for this life long love affair. Her first experiments at baking produced cookies that resembled hockey pucks which only a mother would dare to eat and only when they were hot! Graduating to an Easy Bake Oven, her repertoire grew to include small cakes and brownies. Once she was tall enough, she began creating mouthwatering delights in a real kitchen and the rest is her story.

Having followed the standard progression after college of becoming a corporate executive in marketing, Arleen found herself constantly gravitating towards kitchen equipment and all it had to offer. Her travels were always an exploration into the nuances of cultural cooking, the how, the why and the joy of eating each creation. Finally, in 1987 she realized her passion and opened a catering business with both wholesale and retail divisions in Miami, FL. Her days were filled with supplying restaurants and cafeterias with specialty baked goods and catering extravagant events for both corporate clients and individuals. Life became a 24/7 adventure in all that is gastronomy!

Arleen’s culinary range includes the cuisine of many cultures, as well as, the fine art of pastry and chocolate arts. Her years of experience creating delectable foods that nurture both the body and spirit emphasize her philosophy that cooking is a meditation on all that is sacred. Life is too short not to enjoy the pleasure of creating a good meal, that is uncomplicated and without pretense, to share with family and friends. There is no better way to feed the mind, body and spirit!

She is currently the Executive Chef of Alchemy of the Hearth, CA and teaches classes within San Diego County.

Class Schedule

Kitchen Know How Cooking 101 - Dec-17-2014 - Arleen Lloyd

Learn what equipment you need, how to stock your pantry, how to properly store and keep your family safe from food borne illnesses, what the different cooking techniques are and when and how to use them. Before long you’ll be your own personal chef! Bring a pen, notebook, your favorite cooking pan and the knife you use in the kitchen.

Naca Tamales of Nicaragua - Dec-18-2014 - Arleen Lloyd

Join executive chef Arleen Lloyd for an evening of tamale fun. If you've never had a naca tamale you're in for a treat. The tamales of Nicaragua are more of a meal than just masa. Inside each banana leaf wrapped tamale you'll find tender chunks of pork, potatoes, rice, onions, olive, prunes and a whole lot more. Typically served from Christmas Eve through New Years Day, a naca tamale is a wonder to behold. Wear closed toe shoes, bring an apron, chefs knife and a bag to carry your tamales home.

Gifts from the Kitchen Jams Jellies Salsas - Dec-18-2014 - Arleen Lloyd

Receiving a gift made from one's own hands is a great joy and tremendous pleasure. Join Executive Chef Arleen Lloyd in a morning of making your very own jams, jellies and salsas that your family and friends will love to receive. Bring an apron, closed toe shoes, chef's knife, 3 kitchen towels and a bag to carry your creations home.

Just Truffles - Dec-19-2014 - Arleen Lloyd

Sinful, decadent and oh so delicious. Truffles are the most amazing confections. Now you can create the truffle of your dreams in this class dedicated only to the art of truffle making. Join Executive Chef Arleen Lloyd in a chocolate lovers dream where you will learn the art of both free form and molded truffles, their fillings and combinations. Bring an apron, closed toe shoes, and containers to carry your creations home.

The Women's Room - Dec-19-2014 - Arleen Lloyd

The power of a woman's experience has no bounds. Join us as we come together to share our wisdom, experiences, joys and sorrows while cooking our way through surprise ingredients. Like life, we'll deal with what we've got and turn it into something magical and magnificent. If you're looking for good conversation, laughter and companionship without the need to "pretend" this is the place for you. Bring an apron, closed toe shoes, chef's knife, and containers to take your creations home.

Baking 101 The Series - Dec-21-2014 - Arleen Lloyd

10 Class Ongoing Series. Explore the magic of baking in this hands on series where you will learn the fundamentals to baking well. Learn what equipment you need, how to stock your pantry, all about yeast and leavening agents, the different types of dough, pies, tarts, cakes and cookies; what the different baking techniques are and when to use them. Classes are 3 hours in length and are ongoing with 2 - 4 classes per month. Classes rotate monthly allowing students to take the full course at their convenience. Enroll in all 10 and receive the entire course for $500.00 or enroll in each class individually. Individual classes are listed on the Baking Series page and have the tag (Baking 101) for reference. Classes include: Fundamentals of Baking Taming the Yeast MonsterLaminated Dough - Danish Laminated Dough - CroissantsPuff PastryPhyllo DoughPies TartsThe Art of CookiesButter Cakes (function (d, t) { "use strict"; var s = d.getElementsByTagName(t)[0], n = d.createElement(t); n.src = "//paypal.adtag.where.com/merchant.js"; s.parentNode.insertBefore(n, s); }(document, "script"));

The Elements of Cake Baking - Dec-21-2014 - Arleen Lloyd

10 Class Ongoing Series. There is more to baking a cake than just opening a box. Join Executive Chef Arleen Lloyd and learn the elements of baking cakes from box to scratch. You'll learn hands on the how to and what not of cake baking in this 10 Week Ongoing series. Learn what equipment you need, how to stock your pantry, all about flours and leavening agents, the different types of cakes; what the different mixing techniques are and when to use them. Classes are ongoing with 2 - 4 classes per month. Enroll in all 10 and receive the entire course for $500.00 or enroll in each class individually. Individual classes are listed on the Baking Series page and have the tag (The Elements of Cake Baking) for reference. Classes include: Fundamentals of Baking Boxed Cakes Butter Cakes Sponge and Genoise Cakes Foam Cakes Chiffon and Angel Food Cakes Pound and Bundt Cakes Frostings, Icings, Glazes Basic Assembling and Decor Basic Assembling and Decor (function (d, t) { "use strict"; var s = d.getElementsByTagName(t)[0], n = d.createElement(t); n.src = "//paypal.adtag.where.com/merchant.js"; s.parentNode.insertBefore(n, s); }(document, "script"));

The Art of Pastry - Dec-21-2014 - Arleen Lloyd

10 Class Ongoing Series. The art of making pastry is a time honored tradition. Beautiful to behold and equally delicious the magic of pastry is undeniable. Join Executive Chef Arleen Lloyd and learn the artistry behind the world of patisserie. You'll learn hands on the how to and what not of pastisserie in this 10 Week Ongoing series. Learn what equipment you need, how to stock your pantry, all about flours and leavening agents, the different types of pastries; what the different mixing techniques are and when to use them. Classes are ongoing with 2 - 4 classes per month. Enroll in all 10 and receive the entire course for $550.00 or enroll in each class individually. Individual classes are listed on the Calendar and on the Baking Patisserie page and have the tag (The Art of Pastry Series) for reference. Classes include: Pate Feuilletee/Puff Pastry Pate Feuilletee/Puff Pastry continued Meringues Pate a Choux Tartlets Danish Phyllo Dough Petite Fours Custards, Puddings, Mousses Souffles (function (d, t) { "use strict"; var s = d.getElementsByTagName(t)[0], n = d.createElement(t); n.src = "//paypal.adtag.where.com/merchant.js"; s.parentNode.insertBefore(n, s); }(document, "script"));

The Business of Food - Dec-28-2014 - Arleen Lloyd

Opening your own food business means more than just opening the doors. Every day a small business fights for its share of the marketplace. Some do it better than others, only because they understand the importance of developing a strategy to help them break through the clutter. If you want to be successful you must understand and implement good business practices which will help you make a profit. After all, you went into business to make money right? The Business of Food is a comprehensive program geared towards teaching the necessary fundamentals of running a food operation. We'll explore Culinary Math, Food Cost and Pricing, Product Sourcing, Retail and Wholesale business practices, Menu Planning, Product Development, Packaging, Distribution, Advertising and Promotion, Brick and Mortar and Online operations. This program will provide you with the necessary tools to run your business in a productive manner. Whether you are a start up or a fully operational entity, this course will help answer those nagging questions of how do I, when do I and can I. (function (d, t) { "use strict"; var s = d.getElementsByTagName(t)[0], n = d.createElement(t); n.src = "//paypal.adtag.where.com/merchant.js"; s.parentNode.insertBefore(n, s); }(document, "script"));

Flour Water Yeast Salt - Dec-28-2014 - Arleen Lloyd

Explore the world of the artisan baker where the combination of flour, water, yeast and salt, along with the perfect touch of one’s hands create the most splendid alchemy. Learn the time honored techniques of making artisan breads that are truly your own. In this 10 class series, you'll learn the "how to" of bread making. Each class builds on the other and will help reinforce the time honored techniques used by bread bakers the world over. You'll learn about yeast, the different kinds, how to capture wild yeast and how to make your own starters, biga, levain, poolish and pre ferments . We'll discuss formulas, baker's percentages, flours, ingredients and even water; what they do, how they work and why we use them. We'll practice the time honored method of hand kneading and incorporate the new methods of machine kneading and preparation. You'll learn how to shape, bake, and store your freshly baked breads. You'll create and bake a number of breads from the following categories: Lean Yeast Doughs: Ciabatta, Fougasse, Focaccia, Pizza, Pita and Naan Rich Lean Doughs: Challah, Brioche, Pain au Lait Soft Crusted Breads: Hamburger Buns, Pullman Loaf, Hoagie Rolls Crusted Doughs: French Baguette, Sourdough, Pretzel Buns Specialty Breads: Cranberry Walnut, Caramelized Onion, Malted Brown with and without grain, Corn Rye (function (d, t) { "use strict"; var s = d.getElementsByTagName(t)[0], n = d.createElement(t); n.src = "//paypal.adtag.where.com/merchant.js"; s.parentNode.insertBefore(n, s); }(document, "script"));