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

Semolina Pasta from Scratch - Jul-27-2016 - Arleen Lloyd

Semolina is derived from durum wheat and possesses a wonderful rich flavor and chewy texture. Perfect for pasta such as cavaletti, malloreddus, orecchiette which can stand up to thicker sauces. Join us for an evening of making semolina pasta, learn the technique behind using this flour to create your own personal pasta. Bring an apron, closed toe shoes, 2 cookie sheets with sides and containers to take your creations home.

Just Cheesecake - Jul-28-2016 - Arleen Lloyd

Delectably smooth and creamy, no other dessert compares to cheesecake. This perfect combination of cream cheese, eggs, sugar and love are what dreams are made of. Join us as we make our way through all that is cheesecake, the fillings, the crusts and the toppings. Please bring an apron, a chef's knife and one, 8 inch spring form pan to bake your cheesecake in.

Paella - Jul-28-2016 - Arleen Lloyd

Spain has influenced the food of every culture throughout history at on time or another. Her contribution to gastronomy is vast with flavors that have no rivals. Join us as we explore the nuances of mixed paella (chicken, chorizo, clams, mussels, calamari,shrimp and langostinos) one of the most mouthwatering delights of the Spanish kitchen. Bring an apron, chef knife and containers to transport your creations home.

Low Carb Luscious Desserts - Jul-29-2016 - Arleen Lloyd

Chocolate Mousse, Chocolate Molten Cake, Creamy Cheesecake oohhh so sinful yet sooo low carb! Join us as we take you on a low carb dessert journey where your sweet tooth will sing with glee as you learn the how to's of creating desserts that are perfect for your lifestyle. Wear closed toe shoes, bring an apron and containers to carry your creations home. 

An Evening with Julia Child - Jul-29-2016 - Arleen Lloyd

Julia Child was the quintessential cook. Dedicated to educating the American public, she went to great lengths to teach that cooking could be fun; it all depended on your attitude! Our executive chef Arleen had the privilege of learning directly from Julia herself. Julia style was open, inviting and demanding at the same time. Her love of food had no bounds. Join us for an evening dedicated to the lessons of Julia Child. We'll make Tournedos Henri IV (Filet Mignon with Artichoke bottom and Bearnaise Sauce), Gratin Daupinois and La Tarte des Demoiselles Tatin.

Artisan Bread for Beginners - Jul-30-2016 - Arleen Lloyd

The smell of fresh baked bread has no rival. Making bread 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 bread. Bring an apron, closed toe shoes, 2 cookie sheets with sides, and containers to take your creations home.