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

The French Macaron - May-24-2016 - Arleen Lloyd

Salumi How to Cure Meats at Home - May-25-2016 - Arleen Lloyd

Join us for a morning of pork pleasure where we will reveal the secrets to the art of home meat curing. Using time honored techniques; you will learn the "how to" of transforming the humble pig into salumi, bacon, pâtés, and more.

The Exotic Tajine - May-26-2016 - Arleen Lloyd

What is a tajine? Well, it's the original slow cooker! Typically made from earthenware, the cooking dish comes with a tall conical lid that can be elaborately decorated and is mainly used for slow-cooking stews of lamb, chicken and vegetables. The word also refers to the dish or stew itself. Tajines or tagines are typical of North African cuisines such as those from Morocco and Tunisia. Join Executive Chef Arleen for an evening of adventure as you learn the how to of cooking mouthwatering dishes such as: Lamb Tajine, Chicken Tajine with Olives and Preserved Lemons, and a Vegetable Tajine. If you have a tajine please bring it to class. Please wear closed toe shoes and bring an apron, a chef's knife and containers to carry your leftovers home.

Gifts from the Kitchen Jams and Jellies - May-27-2016 - 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 and jellies 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.

The Women's Room - May-27-2016 - 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.

Semolina Pasta from Scratch - May-31-2016 - Arleen Lloyd

Fresh pasta has no match. Once you've experienced this wonder, you'll never be satisfied again with anything else. This class focuses on dough made from semolina flour and the shapes created from this dough such as cavatelli, orecchiette and trofie. Bring an apron, closed toe shoes, 2 cookie sheets with sides and containers to take your creations home.

Pork The Other White Meat Cooking 101 - Jun-01-2016 - Arleen Lloyd

Emeril is fond of saying “Pork Rules” but how often have you cooked pork only to have it turn out tough and chewy? Join us as we explore the world of pork and all it has to offer. Learn what the different cuts are, cooking methods, when to buy, proper storing, and how much to buy. Bring an apron, chef knife and containers to transport your creations home.

Phyllo Dough Baking 101 - Jun-02-2016 - Arleen Lloyd

Made of only flour and water. Rolled so thin it is see through. And ever so fragile. Phyllo dough is one of the most difficult doughs to work with. Knowing all this, why have chefs through the centuries loved working with this tempermental dough? Because it produces the most magnificent savory and sweet products. Join us as we learn all the secrets there is to know about being successful with phyllo from beginning to end. Bring an apron, closed toe shoes, and 2 cookie sheets with sides to carry your creations home.

The World of Chocolate A Tasting - Jun-03-2016 - Arleen Lloyd

The Art of Cookies Baking 101 - Jun-04-2016 - 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.

Where's the Beef Cooking 101 - Jun-07-2016 - Arleen Lloyd

Join us as we explore the world of beef. No more guessing which cut to buy or which cooking method to use. Learn all about “grading”, what the different cuts are, cooking methods, when to buy, proper storing, and how much to buy. Bring an apron, closed toe shoes,chef knife and containers to transport your creations home.

Cookie Art - Jun-08-2016 - Arleen Lloyd

Pate a Choux Cream Puffs The Art of Pastry - Jun-09-2016 - Arleen Lloyd

Did you know that the dough used to create magnificent eclairs, profiteroles and cream puffs was called pate a choux? This wonderful pastry dough is very versatile and is used in both sweet and savory applications. Experience the fine art of Pate a Choux and all it has to offer. You'll learn how to make eclairs, cream puffs, profiteroles,and savory puffs called gourgeres. Bring an apron, closed toed shoes, a cookie sheet with sides and containers to carry your creations home.

How to Start Your Own Food Based Business - Jun-10-2016 - Arleen Lloyd

Everyone tells you "you really should sell this..." but you haven't a clue how to start. Join us as we show you the how to's of starting your own food based business. Whether you're interested in selling at the farmer's market, catering, or trying to get your product into the marketplace this is the class that will help you start it all. Bring a notebook and pen and we'll put you on the path to having your own food based business.

Sushi - Jun-10-2016 - Arleen Lloyd

Sushi lovers unite! Join us as we learn the secrets of how to make your own maki, nigiri, tempura, miso and a host of other wonderful Japanese dishes. Find out where to shop for the freshest ingredients necessary for stellar sushi. Bring an apron, chef's knife,wear comfortable closed toe shoes,and bring containers to transport your creations home.

Basic Knife Skills - Jun-11-2016 - Arleen Lloyd

A good knife is one of the most important tools in the kitchen. Knowing how to use one and which knife does what job makes cooking all the more pleasurable. Join us as we learn all about knives in this hands on class where you’ll learn to chop, dice, slice, julienne and chiffonade. Bring an apron, closed toe shoes, the chef's knife and cutting board you currently use.

Taming the Yeast Monster Baking 101 - Jun-14-2016 - 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).

International Series - Cuba - Jun-14-2016 - Arleen Lloyd

Join us as we explore the tantalizing foods of Cuba, Miami style. Find out what makes this cuisine impossible to forget and leaves you wanting more. Learn the secrets of the Cuban kitchen in this 3 class series. Each class builds on the previous class and must be taken consecutively with no makeup classes available. A love of garlic is required and aprons, chef knife and containers to take your creations home are a good idea! We’re having a party, Cuban style and you’re invited! You will learn: Week 1 Learn what a sofrito is, how caldos and ensaladas are made. We’ll create mouthwatering dishes such as Arroz con Pollo, Sopa de Pollo, Ensalada de Pollo and Ensalada Russo. Week 2 Every Cuban household has a favorite method of preparing different cuts of meat. We'll make Picadillo, Ropa Vieja and Rabo Encendido. Simply delicious! Week 3 Cuban parties always begin with a vast assortment of appetizers and drinks, it’s mandatory! Know as “little bites” these scrumptious appetizers are always the first to disappear! Learn to make Bocaditos, Pastelitos, various drinks and the best Flan you’ve ever tasted! (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 - Jun-15-2016 - 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.)

BBQ University - Jun-15-2016 - Arleen Lloyd

The secret to a great barbeque lies within the magic of the rub, the marinade, the mop and the sauce used in the preparation of your meat. Learn how to create your own fabulous flavors, when to use them and why they are so integral to great barbeque. Bring an apron, closed toe shoes, and containers to transport your creations home.

Oil and Vinegar The Magic Elixirs Cooking 101 - Jun-16-2016 - 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. This is a tasting class, please do not eat or drink any strong substances prior to class to allow for an optimal tasting experience.

The French Macaron - Jun-16-2016 - Arleen Lloyd

Springerle Cookies - Jun-17-2016 - Arleen Lloyd

The Pizza of Naples Italy - Jun-17-2016 - Arleen Lloyd

There's pizza and then there's the pizza from Naples, Italy - the birthplace of pizza. You haven't had a true pizza until you've made your own Neapolitan pie. Yes, there is a difference and it begins with the dough. Join us for a wonderful adventure creating your own Neapolitan pizza. Bring an apron, closed toe shoes, a cookie sheet with sides, a hearty appetite and containers to take your leftovers home!

The Basics of Canning - Jun-18-2016 - 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.

All About Spices and Herbs Cooking 101 - Jun-21-2016 - Arleen Lloyd

Seasoning is the most important component of cooking a great meal. Spices and herbs are the mainstays in creating the perfect seasoning mix. Join us as we explore the differences between herbs and spices, what each is meant to do and how different combinations create the most wonderful alchemy. This is a tasting class where you will be exposed to the flavors and scents of a variety of herbs and spices. Please do not eat any garlic or strong substances prior to the class for an optimal tasting experience.

International Series - Cuba Class 2 - Jun-21-2016 - Arleen Lloyd

Class 2 of 3

How to Use a Pressure Cooker - Jun-22-2016 - 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.