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

Professional Culinary Program Section 1 Evening - Sep-29-2014 - Arleen Lloyd

You have a passion for food like no one else. You don't mind hot, steamy kitchens, standing on your feet all day or the overwhelming smell of food cooking. In fact, you love the very thought of it! Becoming a chef is your dream. Alchemy of the Hearth is an intimate, focused culinary school that follows the European tradition of apprenticeship under the wings of an experienced chef. Our classes are small, hands-on and geared towards preparing future chefs one at a time. You won't get lost in our classes and your training will be intense, fun and exhilarating. There are several levels to our program. First, all students must begin with our foundation courses: Cooking 101, Cooking 102, and Mastering Technique, which can be taken simultaneously. Upon evaluation, students will enter into the professional culinary program geared towards perfecting skill and technique. The Professional Culinary Program consists of 3 sections of 10 classes per section. The tuition for the professional program is $4500.00 (Tuition does not include the costs of Cooking 101, 102 and Mastering Technique, uniforms and book). (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")); Professional Culinary classes include: PRO Section I - 10 week course Food Safety and Sanitation Moist Heat Cooking Principles Dry Heat Cooking Principles Seasoning and Flavoring Recipes and Food Cost The Menu and Nutrition Breakfast and Egg Cookery Stocks - Deglazing, Clarification and Reduction Soups Sauces

Professional Culinary Program Section 1 Morning - Sep-30-2014 - Arleen Lloyd

You have a passion for food like no one else. You don't mind hot, steamy kitchens, standing on your feet all day or the overwhelming smell of food cooking. In fact, you love the very thought of it! Becoming a chef is your dream. Alchemy of the Hearth is an intimate, focused culinary school that follows the European tradition of apprenticeship under the wings of an experienced chef. Our classes are small, hands-on and geared towards preparing future chefs one at a time. You won't get lost in our classes and your training will be intense, fun and exhilarating. There are several levels to our program. First, all students must begin with our foundation courses: Cooking 101, Cooking 102, and Mastering Technique, which can be taken simultaneously. Upon evaluation, students will enter into the professional culinary program geared towards perfecting skill and technique. The Professional Culinary Program consists of 3 sections of 10 classes per section. The tuition for the professional program is $4500.00 (Tuition does not include the costs of Cooking 101, 102 and Mastering Technique, uniforms and book). (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")); Professional Culinary classes include: PRO Section I - 10 week course Food Safety and Sanitation Moist Heat Cooking Principles Dry Heat Cooking Principles Seasoning and Flavoring Recipes and Food Cost The Menu and Nutrition Breakfast and Egg Cookery Stocks - Deglazing, Clarification and Reduction Soups Sauces

Professional Baking and Patisserie Program Section 1 Evening - Sep-30-2014 - Arleen Lloyd

You have a passion for baking and patisserie like no one else. You love the smell of yeast and the feel of dough between your fingers. Chemistry doesn't scare you. In fact, you love the very thought of it! Becoming a pastry chef is your dream. Alchemy of the Hearth is an intimate, focused culinary school that follows the European tradition of apprenticeship under the wings of an experienced chef. Our classes are small, hands-on and geared towards preparing future chefs one at a time. You won't get lost in our classes and your training will be intense, fun and exhilarating. Our Baking and Patisserie Program consists of three parts and is geared towards preparing you to be the best you can be. Each section of 10 classes costs $1500.00 and the program costs $4500.00. (Uniforms and textbook must be purchased separately and are not included in the program cost) Baking and Patisserie I classes include: Food Safety and Sanitation Straight/Direct Doughs Indirect Doughs - Starters and Sourdough Rich Yeast Doughs Donuts and Fritters Croissants, Danish, Puff Pastry I Croissants, Danish, Puff Pastry II Croissants, Danish, Puff Pastry III (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 Cookies Baking 101 - Oct-01-2014 - Arleen Lloyd

Who doesn't love cookies? Crunchy, gooey, melt in your mouth delights that make you go ahhh! Join Executive Chef Arleen Lloyd for a primer on all about cookies. You'll learn how the combination of ingredients influences the outcome of your cookies, how doughs can be manipulated to create more than one type of cookie, how temperature influences the crunch or gooeyness of the cookie and how you should properly mix, bake, store and serve your creations. Bring an apron, 2 cookies sheets with sides, wear comfortable closed toe shoes and bring containers to carry your creations home.

Oil and Vinegar The Magic Elixirs Cooking 101 - Oct-01-2014 - Arleen Lloyd

No two ingredients play a more important role in the kitchen than oil and vinegar. But do you really know what they are all about, when and how to use them and why are there so many different kinds? Join Executive Chef Arleen Lloyd as she takes you on a magnificent adventure through the land of oil and vinegar. You’ll learn the how, why and when, what they taste like and even how to make your own dressings, vinaigrettes, infused oils and vinegars! Bring an apron, chef’s knife, and containers to transport your creations home.

Cooking with Cast Iron Pans - Oct-02-2014 - Arleen Lloyd

Just Truffles - Oct-03-2014 - 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 Charcuterie Plate - Oct-03-2014 - Arleen Lloyd

The Business of Food - Oct-04-2014 - 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"));

Artisan Pizza - Oct-04-2014 - Arleen Lloyd

The secret of great artisan pizza lies in your hands. Pick the best ingredients, combine it with the magic of flour, water and yeast and wonderful alchemy occurs. Join executive chef Arleen Lloyd on this wonderful adventure of creating your own artisan pizza. Bring an apron, closed toe shoes, cookie sheet with sides, a hearty appetite and containers to take your leftovers home!

Pasta Explained Cooking 102 - Oct-08-2014 - Arleen Lloyd

Everyone knows spaghetti, linguine and fettucine, it's time to expand your knowledge of pasta. Join Executive Chef Arleen Lloyd for an evening of learning the how to's of magnificent pastas including: couscous, orzo, pilaf, egg noodles, angel hair, and various macaroni products. Bring an apron, wear closed toe shoes and bring containers to carry your leftovers home.

The Mother Sauces Cooking 101 - Oct-08-2014 - Arleen Lloyd

Croissants Laminated Dough Baking 101 - Oct-09-2014 - Arleen Lloyd

Explore the magic of baking in this hands on class where you will learn the fundamentals to baking well. Learn the time honored techniques of creating the rich dough that makes croissants. Bring an apron, closed toe shoes, and 2 cookie sheets with sides to transport your creations home.

Cooking Under Pressure - Oct-10-2014 - Arleen Lloyd

Pressure cookers are a wonderful addition to the kitchen giving a new meaning to fast food. Simulating the cooking techniques of braising and stewing in half the time, foods processed under pressure are juicy, tender and flavorful. Pressure cooking has gotten a bad reputation due to the dangers associated with using the pot incorrectly. But, once you know the proper methods, you'll reach for your pressure cooker time and time again. Join us for an evening dedicated to the nuances of pressure cooking. You learn all about pressure cookers, how to use and what can be cooked in them. If you have a pressure cooker at home we ask that you bring it to class.

Homemade Liqueurs - Oct-10-2014 - Arleen Lloyd

Limoncello is one of Italy's premier home made liqueurs and delicious it is. Did you know you can make it yourself? All it takes is a little know how and patience and you'll have your own perfectly blended liqueurs. Join us for an afternoon of alchemy as we teach you the secrets to making your own liqueurs which captivate the senses. We'll be making limoncello and a few other infusions for you to take home; flavors will depend on market availability of the freshest ingredients.

The Business of Food - Oct-11-2014 - 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"));

The Basics of Canning - Oct-11-2014 - Arleen Lloyd

There is no better way to preserve the wonderful flavors of our harvest than through canning. Join Executive Chef Arleen Lloyd as she teaches you the proper way to prepare and can the magnificent bounty of our local farms. You will need to bring an apron, wear comfortable closed toe shoes, chef's knife and 3 dish towels.

Cooking 101 The Series - Oct-12-2014 - Arleen Lloyd

10 Class Ongoing Series. Explore the magic of cooking in this hands on class where you will learn the fundamentals to cooking well. Learn what equipment you need, how to stock your pantry, all about herbs and spices, cooking oils, all about foods, what the different cooking techniques are and when to use them. Classes are 3 hours in length and are ongoing with 2 - 4 classes per month, Monday through Saturday. 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 Calendar and the Cooking Series page and have the tag (Cooking 101) for reference. Classes include:  Kitchen Know HowBasic Knife SkillsAll About Spices & HerbsThe Mother SaucesOil & Vinegar - the Magic Elixirs Chicken, Chicken and More ChickenWhere's the Beef Pork the Other White MeatThe Earth's Bounty - Vegetables & FruitThe Ocean's Bounty - Seafood (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"));

Cooking 102 The Series - Oct-12-2014 - Arleen Lloyd

10 Class Ongoing Series. You've taken Cooking 101 and are ready to continue your education into the world of food. Explore the magic of cooking in this hands on class where you will learn the fundamentals to cooking well. Learn what equipment you need, how to stock your pantry, all about ingredients, what the different cooking techniques are and when to use them. Classes are 3 hours in length and are ongoing with 2 - 4 classes per month, Monday through Saturday. 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 Cooking Series page and have the tag (Cooking 102) for reference. (Program can be taken simultaneously with Cooking 101)Classes include:  The Mighty Egg Beans – black, red, white, pinto, garbanzo More Legumes – peas, black eyed peas, lentils, fava beans, lima beans Rice – long grain, arborio, jasmine, black, brown, red, wild, basmati Grains – quinoa, amaranth, bulgur, grits, barley, oatmeal, cornmeal Pasta – couscous, orzo, pilaf, macaroni, egg noodles, angel hair All About Cheese – hard and soft Stocks & Soups - The Basics Nuts & Seeds Vegetables of the Season – learn how to cook unique vegetables representing the season (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"));

Mastering Technique The Series - Oct-12-2014 - Arleen Lloyd

10 Class Ongoing Series.The secret to cooking well doesn't lie in knowing a ton of recipes. Cooking well relies on time tested techniques passed down from generation to generation of cooks. Join Executive Chef Arleen Lloyd for the series geared towards mastering the techniques that will make you the best cook you can be. Classes are 3 hours in length and are ongoing with 2 - 4 classes per month, Monday through Saturday. 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 Culinary Basics page and have the tag (Mastering Technique Series) for reference. Classes include: Advanced Knife Skills Poach, Simmer, Boil Blanch, Parboil, Shock Steam, Braise, Stew Saute, Sear Pan Fry, Stir Fry, Deep Fry Roast, Bake, Broil Mixed Techniques Stocks, Soups Advanced Sauces (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"));

Vegetables of the Season Cooking 102 - Oct-15-2014 - Arleen Lloyd

Join us as we explore the ways to cook spring's fabulous offerings. You'll learn what works and what doesn't when it comes to these vegetables and how to make your family love their flavors. Bring an apron, closed toe shoes, chef knife and containers to transport your creations home. (Types of vegetables utilized in class is dependent on local farm availability.)

The Ocean's Bounty Cooking 101 - Oct-15-2014 - Arleen Lloyd

Join us as we explore the ocean’s bounty and the how to of selecting fish and shellfish, the best cooking methods, when to buy, proper storing, and how much to buy. Bring an apron, chef knife and containers to transport your creations home.

Creamy Dreamy Risotto - Oct-16-2014 - Arleen Lloyd

Making risotto doesn't have to be a nightmare. Yes, it does take patience and is an exercise for your upper arms. In spite of this there's nothing more delectable and delicious than risotto when made correctly. Join executive chef Arleen Lloyd for an evening of adventure into the land of risotto. You'll learn all about the rice, the liquids and the ingredients used to create delicious risotto main courses. Please wear closed toe shoes and bring an apron, a chef's knife and containers to carry your leftovers home.

The French Macaron - Oct-17-2014 - Arleen Lloyd

All About Cheese A Tasting - Oct-17-2014 - Arleen Lloyd

Cheese, nature’s perfect creation! We all have a favorite and yet, we know very little about the varieties available to us today. Join Executive Chef Arleen Lloyd as she introduces you to cheese, from the staples to the artisan, you’ll taste, smell and enjoy a wonderful array of today's most popular and a few of the oldest. You'll need your curiosity, a hearty appetite, and a sense of adventure as we travel through the world of cheese. Bring an apron, wear closed toe shoes, and do not eat any strong substances prior to class to allow for the optimal tasting experience.

The Business of Food - Oct-18-2014 - 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"));

Sausage from Scratch - Oct-18-2014 - Arleen Lloyd

Join Executive Chef Arleen Lloyd for an evening of sausage making. You'll learn all about the fillers, casings, how to create your own seasoning blends, and of course, how to make your very own sausage. Bring an apron, closed toe shoes, chefs knife and containers to carry your creations home.

Baking 101 The Series - Oct-19-2014 - 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 - Oct-19-2014 - 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 - Oct-19-2014 - 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 Varieties of Rice Cooking 102 - Oct-22-2014 - Arleen Lloyd

Most of us know how to cook white rice or we think we can. Did you know that rice comes in many colors? Join Executive Chef Arleen Lloyd for an exploration into the world of rice. You'll learn about long grain, aborio, jasmine, basmati, black, brown, red and wild rices. Bring an apron, wear closed toe shoes, and bring containers to carry your leftovers home.

All About Pie Baking 101 - Oct-23-2014 - Arleen Lloyd

The magic of pie both savory and sweet is undeniable. Now’s your chance to learn how to make the most delectable pies you’ve ever eaten. Join us as we explore the secret behind the perfect crust and the importance of the right ingredients. Please bring 2- 8 or 9 inch pie tins/plates, an apron, and containers to transport your pies home.

Springerle Cookies - Oct-24-2014 - Arleen Lloyd

The Women's Room - Oct-24-2014 - 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.

Taming the Yeast Monster Baking 101 - Oct-25-2014 - Arleen Lloyd

The smell of fresh baked bread has no rival. Making yeast breads isn't difficult, it just requires patience, a little knowledge of chemistry and the desire to create magic with the ingredients at hand. Join us as we venture into the world of yeast and all it has to offer. Bring an apron, closed toe shoes, a cookie sheet with sides.(Baking and Bread 101 class).

The Business of Food - Oct-26-2014 - 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 - Oct-26-2014 - 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"));

More Legumes Cooking 102 - Oct-29-2014 - Arleen Lloyd

Beans and other legumes contribute to good nutrition and are a good source of fiber, resistant starch, and other nutrients. Other than non-starchy vegetables, they are one of the least glycemic sources of carbohydrates. We should be eating between 1/3-1/2 cup servings per day. And, did you know that canned beans tend to raise blood sugar more than beans which you soak and cook yourself? In this class you will learn all about legumes such as split peas, black eye peas, lentils, fava beans and lima beans. Please bring an apron, closed toe shoes, chefs knife and containers to carry your creations home.