Arleen Lloyd

Arleen 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 Baking and Patisserie Program Section 1 Evening - Jun-18-2013 - 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 $1250.00 and the total program costs $3750.00. 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

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.

Are you a vegetarian or have you considered becoming one? Being a vegetarian or eating more like one isn't as difficult as it seems. All you need is knowledge about what works and what doesn't, which foods you should eat and how to prepare them so they are delicious. Join Executive Chef Arleen Lloyd for an evening of vegetarian eating. You'll be amazed at what you can eat and how flavorful everything can be. The menu is based upon what is available locally and in season. Bring an apron, chef's knife, containers to carry your leftovers home and wear closed toe shoes.This class is presented in partnership with MiraCosta College. A $20 materials fee will be collected in class. Please register at miracosta.augusoft.net or by phone 760.795.6820.

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 10 class series geared towards mastering the techniques that will make you the best cook you can be. Purchase all 10 classes for $450.00 or purchase each class individually. In this class you will learn how several cooking techniques are used to complete a dish. You will then practice each technique with applicable foods. Please bring an apron, closed toe shoes, chefs knife and containers to carry your creations home.

Southern California loves its burgers and its beers! Join Executive Chef Arleen Lloyd and find out the in's and out's of making your own gourmet burgers from scratch. Learn about the importance of seasoning, the types of meat, what fillings and what beers can transport your burgers from being everyday so so to out of this world ballistic! Bring an apron, closed toe shoes, chef's knife and containers to carry your creations home.This class is presented in partnership with MiraCosta College. A $25 materials fee will be collected in class. Please register at miracosta.augusoft.net or by phone 760.795.6820.

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.

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 $1250.00 and the total program costs $3750.00. 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

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 $1250.00 and the total program costs $3750.00. 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

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.

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.

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 puff pastry. Bring an apron, closed toe shoes, 1 cookie sheet with sides and containers to transport your creations home. (Also part of the Art of Pastry series).

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.

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.

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. Classes are taught by Executive Chef Arleen Lloyd who possesses over 30 years of strategic business experience within start ups and Fortune 500 companies. Her background includes a Masters Degree in International Business, along with teaching business curriculum at the college level. Her influence has spanned multiple industries including; Federated Department Stores, DisneyWorld, Paul Mitchell Systems, DHL Worldwide Express and various governmental agencies. She currently sits on an advisory board to Kraft Foods and is a sought after consultant.

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 $1250.00 and the total program costs $3750.00. 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

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.

Did you know that you can now make food for sale from you own kitchen. No commercial kitchen needed. We're having a free information session on July 12th at 5pm. Join us and learn all about the Cottage Food Law, what it entails and how you can start on your own path to entrepreneurship. You must pre register by sending an email to admin@alchemyofthehearth.com.

This is not your ordinary cooking class. The Essential Ingredients are the most important elements in cooking. What are they? Well, you must come to class to find out as they are the most highly guarded secrets of every great chef. Join Executive Chef Arleen Lloyd as she shares the coveted secrets of The Essential Ingredients, their uses and where they can be found. Bring an apron, closed toe shoes, chef's knife and containers to take your creations home. This class is limited to 5 students only and is seafood based.

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 $450.00 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

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 $450.00 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

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 $450.00 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

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 $1250.00 and the total program costs $3750.00. 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

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.