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

Chocolate and Wine- A Tasting - Feb-12-2016 - Arleen Lloyd

The courtship of chocolate and wine has long been admired. When combined the subtle notes of each give way to a splendid alchemy that is felt not only in the mouth, but also in the heart. Join executive chef Arleen Lloyd for an evening of flavor as she leads you through 5 tasting flights of chocolate and wine. Please do not eat any garlic or strong substances prior to the class for an optimal tasting experience. White chocolate truffles with Chateau St Michele 2007 Reisling, Tuxedo Strawberries with White Lambrusco, Chocolate Mousse with Robert Mondavi Pinot Noir 2000, Dark Truffles with Beaujolis Louis LaTour, Flourless Chocolate Cake with Beringer Zinfindel 2002. Wines subject to change due to availability.

Basic Knife Skills Cooking 101 - Feb-13-2016 - 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.

Danish Laminated Dough Baking 101 - Feb-13-2016 - 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 danish. Bring an apron, closed toe shoes, chef’s knife and containers to transport your creations home.

Professional Baking & Patisserie Program Section I - Feb-15-2016 - 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"));

Sausage from Scratch - Feb-16-2016 - 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.

The French Macaron - Feb-17-2016 - Arleen Lloyd

Artisan Pizza - Feb-18-2016 - 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 us for a wonderful adventure of creating your own artisan pizza. Bring an apron, closed toe shoes, chef's knife, cookie sheet with sides, a hearty appetite and containers to take your leftovers home!

The Women's Room - Feb-19-2016 - 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.

All About Spices and Herbs Cooking 101 - Feb-20-2016 - 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.

Puff Pastry Baking 101 - Feb-20-2016 - 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 puff pastry. Bring an apron, closed toe shoes, 1 cookie sheet with sides and containers to transport your creations home.

Professional Baking & Patisserie Program Section I - Feb-22-2016 - 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"));

Sushi - Feb-23-2016 - 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.

Paella - Feb-24-2016 - 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.

Chiffon and Angel Food Cakes The Elements of Cake - Feb-25-2016 - Arleen Lloyd

In the cake world there are two types of cakes; high fat or shortened cakes and low fat or foam type cakes. This hands on class teaches you the techniques needed to create foam cakes such as chiffon and angel food. You'll learn about cake formulas, the mixing methods, why fats are not used, how to scale, pan, bake and be successful at creating wonderful tasting butter cakes. Bring an apron, closed toe shoes, two angel food tubed cake pans and containers to carry your creations home.

Upward Bound - Feb-26-2016 - Arleen Lloyd

Oil and Vinegar The Magic Elixirs Cooking 101 - Feb-27-2016 - 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.

All About Pie Baking 101 - Feb-27-2016 - 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.

Professional Baking & Patisserie Program Section I - Feb-29-2016 - 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 Earth's Bounty Cooking 101 - Mar-05-2016 - Arleen Lloyd

Did you know that a healthy diet consists of 5-9 servings of vegetables and fruits a day? But, do you really know how to cook a rutabaga or brussel sprouts? Join us as we explore the earth's bounty and learn the how, when, why and where of vegetables and fruits. Bring an apron, closed toe shoes, chef's knife and containers to transport your creations home.

Tarts and Tarlets Baking 101 - Mar-05-2016 - Arleen Lloyd

Do you really know the difference between a tart and a tartlet? Do you think of them as mini pies? Well, there is a difference. First, they can be sweet or savory, petite and large. Join us as we explore the world of Tarts and Tartlets, their doughs, fillings and baking techniques. Bring an apron, closed toe shoes, and one 8" tart pan and four tartlet pans to bake and carry your creations home.

Professional Baking & Patisserie Program Section I - Mar-07-2016 - 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 Women's Room - Mar-11-2016 - 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.

The Mother Sauces Cooking 101 - Mar-12-2016 - Arleen Lloyd

The Art of Cookies Baking 101 - Mar-12-2016 - 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.