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

Calzone and Stromboil the Stuffed Breads of Italy - Jun-28-2016 - Arleen Lloyd

Join us and explore the world of Italy's stuffed breads, the calzone and stromboli. Calzones are turnovers that resemble an inside out pizza, while strombolis are Italy's answer to a baked sandwich. You'll learn how to create the perfect dough, what the fillings are and how to shape, bake and eat these gastronomic treats. Bring an apron, cookie sheet with sides, wear comfortable closed toe shoes and bring containers to carry your leftovers home.

International Series - Cuba Class 3 - Jun-28-2016 - Arleen Lloyd

Class 3 of 3

Cooking with Cast Iron Pans - Jun-29-2016 - Arleen Lloyd

Cavatelli Pasta from Scratch - Jun-29-2016 - 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.

Cooking My Way through My Husband's Midlife Crisis - Jun-30-2016 - Arleen Lloyd

Welcome to our new support group for those experiencing the midlife crisis of their significant other. Yes, we know what you're going through and we want to offer a safe place for you to be able to share your feelings, find support or maybe just a place for you to come and sit for awhile. Don't worry, you don't have to talk if you don't want to! We ask that you pre register for the morning by email admin@alchemyofthehearth.com or call (760) 233 -2433.

The World of Chinese Dim Sum - Jun-30-2016 - Arleen Lloyd

The Chinese call the little delicacies served at tea lunch dim sum, which translates as "touching your heart." And that indeed is what these small morsels do. Originally a Cantonese custom, dim sum is inextricably linked to the Chinese tradition of "yum cha" or drinking tea. Travelers journeying along the famous Silk Road needed a place to rest, so teahouses began springing up along the roadside. Tea house proprietors began adding a variety of snacks, and the tradition of dim sum was born. The Chinese believe it is important to find balance and harmony in every aspect of life, including food. Join Executive Chef Arleen as she takes you on a journey of chinese dim sum. You'll learn the how to of making your own dim sum in a multitude of ways. Bring an apron, closed toe shoes, chefs knife and containers to carry your leftovers home.

Crepes Savory and Sweet - Jul-06-2016 - Arleen Lloyd

Did you know that crepes can be both savory or sweet. Join Executive Chef Arleen Lloyd for an evening of crepe exploration. Learn how to make the perfect batter, how to swirl the pan to achieve the correct form and thickness of the crepe and how temperature affects the outcome. Bring an apron, closed toed shoes, chef's knife and containers to carry your creations home.

Kitchen Know How Cooking 101 - Jul-07-2016 - Arleen Lloyd

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.

Pasta from Scratch - Jul-07-2016 - 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 how to make the dough and how to create pastas such as, fettuccine, spaghetti and linguine. Bring an apron, closed toe shoes, 2 cookie sheets with sides and containers to take your creations home.

Meringues - Jul-08-2016 - Arleen Lloyd

We've all seen those beautiful meringues. Perfectly shaped, crunchy and airy. But how do they make them and how difficult they must be! Join us as we teach you to make one of the most delectable and magical desserts a pastry chef could make. You'll learn the basics and all the secrets to making meringue; how to pipe it into cookies and shapes, as well as, how to properly dip and finish the cookies. Bring an apron, 2 cookie sheets with sides and containers to carry your creations home.

Fondue Party - Jul-08-2016 - Arleen Lloyd

Grab some friends and join us as we explore the nuances of fondue, how it’s made and why it’s not just about cheese. From savory to sweet discover how fondue can make life so much fun! We’re having a party and you’re invited! Wear closed toe shoes, bring an apron, and containers to carry your leftovers home.

How to Start Your Own Food Based Business - Jul-09-2016 - 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.

Mastering Technique The Series - Jul-10-2016 - 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 us 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 must be taken consecutively with no makeup classes available. This series requires an understanding of cooking methods and the completion of Basic Knife Skills. 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"));

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

Basic Knife Skills Cooking 101 - Jul-12-2016 - 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.

Biscotti - Jul-13-2016 - Arleen Lloyd

Biscotti is one of life's most delicious treats. Paired with your favorite hot beverage or just on its own, this twice baked italian cookie can lift your spirits and send your taste buds soaring. Join Executive Chef Arleen Lloyd for a morning of biscotti baking. You'll learn the how to of recipes, why the cookie is twice baked and how to create biscotti that melts in your mouth. Bring an apron, closed toe shoes, chef's knife and containers to carry your creations home.

The Flavors of Greece Opa! - Jul-13-2016 - Arleen Lloyd

Join us as we explore the nuances of cultural cooking. Explore the flavors of Greece and all she has to offer. Delicious, warm and full of Opa!, Greece is known for fresh, healthy cuisine packed with flavor and history. Join us as we take you on an adventure like no other. Passports are not required, just a hearty appetite and a love of adventure. Bring to class an apron, closed toe shoes, chef’s knife, and containers to take your leftovers home.

Tarts and Tartlets Baking 101 - Jul-14-2016 - 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.

Lazy Days of Summer - Jul-14-2016 - Arleen Lloyd

Join Executive Chef Arleen Lloyd in a wonderful exploration of the food and drink of summertime. Bring an apron, closed toe shoes, chef's knife and containers to carry your creations home. You'll make Thai Cucumber Salad, Gazpacho, Almond Citrus Couscous, Ginger Pork Medallions, Asparagus wrapped in Puff Pastry with Chipotle Mayonnaise, and virgin Mojitos.

The Women's Room - Jul-15-2016 - 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.

An Evening in Marseille, France - Jul-15-2016 - Arleen Lloyd

Marseille is located on France's south coast and is the second largest city in France. Julia Child lived here for a year, learning all about the seafood culture of Marseille and its claim to fame bouillabaisse. This decadent fish stew combines all that is good from the ocean! Join us for an evening in Marseille where the smells of the port will come alive. You'll learn the secrets to creating the most delicious bouillabaisse along with rouille and tapenade. Wear closed toe shoes, bring an apron, and containers to carry your leftovers home.

The Basics of Canning - Jul-16-2016 - 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.

Phyllo Dough Baking 101 - Jul-19-2016 - 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.

Creamy Dreamy Risotto - Jul-19-2016 - 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 Casserole Reinvented - Jul-20-2016 - Arleen Lloyd

We're not talking about green bean, tuna or mystery casseroles in this class. The very word casserole can send shudders down a person's back! What is a casserole? Simply defined it is a deep baking dish. Well known casseroles include lasagna, cassoulet, shepherd's pie and tagines. The cooking method is slow baking allowing for flavors to deepen. Join us for a morning of rediscovery as we reinvent casseroles and create one pot meals the whole family will love. Bring an apron, wear closed toe shoes, a chef's knife and containers to carry your creations home.

Tamales - Jul-20-2016 - Arleen Lloyd

Do you love tamales? Have you ever wondered if you could make them yourself? Join us as we walk you through the in and out of tamale making. It's not as hard as you might imagine! You'll learn about both sweet and savory tamales and everyone takes tamales home. Bring an apron, closed toe shoes, chef's knife, and containers to take your tamales home.

Fresh Cheese from Scratch - Jul-21-2016 - Arleen Lloyd

Join us for a morning dedicated to learning the art of making fresh cheese and explore the "science of cheese and cheese making. You'll make three different fresh, soft cheeses; yogurt cheese, ricotta, and mozzarella. Each of these cheeses can be made with a minimum of equipment (and effort) in your home and once you've tasted "fresh" you'll never go back to store bought.

Calzone and Stromboli the Stuffed Breads of Italy - Jul-21-2016 - Arleen Lloyd

Join us for a morning of exploration into the world of Italy's stuffed breads, the Calzone and Stromboli. Calzones are turnovers that resemble an inside out pizza, while Strombolis are Italy's answer to a baked sandwich. You'll learn how to create the perfect dough, what the fillings are and how to shape, bake and eat these gastronomic treats. Bring an apron, cookie sheet with sides, wear comfortable closed toe shoes and bring containers to carry your leftovers home.

Custards Puddings Mousses The Art of Pastry - Jul-22-2016 - Arleen Lloyd

Fillings are one of the most important items in the pastry world. The creation of perfect custards, puddings and mousses are the primary focus of any pastry chef. Rightfully so, as they will be the focal point of many desserts. Learn the techniques necessary to creating the most delectable fillings any pastry would be proud to wear! Bring an apron, wear comfortable closed toe shoes, and bring containers to carry your creations home.

Viva Goa India - Jul-22-2016 - Arleen Lloyd

India’s smallest state Goa is located in southwest India, in the region known as Konkan. Goa was once a colony of Portugal and the Portuguese influence still remains prevalent within the culture and flavor of their food. Goa remained as an overseas territory of Portugal for more than 450 years until it was annexed by India in 1961. Portugal’s influence has been felt around the world. Join Executive Chef Arleen Lloyd for a wonderful adventure of discovery as you learn about the foods of Goa, and the magnificent flavors and surprise each dish holds. Menu: Goan Pork Vindaloo, Goan Prawn Curry, Basmati Rice, and Mango Payasam.

Stratta Frittata Spanish Tortilla - Jul-23-2016 - Arleen Lloyd

Eggs are considered the perfect protein and when combined with an array of ingredients the most wonderful alchemy occurs. Join us for a morning of egg magnificence as we create Stratta, Frittata and Spanish Tortilla. You will need 2 deep dish pans and 1 cookie sheet with sides. Bring an apron, wear closed toe shoes and containers to carry your leftovers home.

Pork The Other White Meat Cooking 101 - Jul-24-2016 - 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.

Breakfast Sweet Breads - Jul-26-2016 - Arleen Lloyd

Who doesn't love the smell of fresh cinnamon rolls baking? Now you can create your own breakfast bread magic. Join us as we take you on an adventure to the land of the ultimate cinnamon rolls, orange rolls, and honey horns. Bring an apron, closed toe shoes, 3 cookie sheets with sides, and containers to transport your creations home.

Delectable Morocco - Jul-26-2016 - Arleen Lloyd

Often confused with the foods of the Middle East, this North African country's food boasts of intense flavors, scents and colors. Having African, Beber, Spanish and Arab influences the foods of Morocco are rich in spiced sauces and slow cooked to perfection. The Moroccan understanding of how to balance savory and sweet dishes and how to season dishes to perfection is what makes this cuisine so tantalizing. Join us as we travel to Morocco! Bring an apron, closed toe shoes, chef's knife and containers to carry your creations home.

Cooking My Way through My Husband's Midlife Crisis - Jul-27-2016 - Arleen Lloyd

Welcome to our new support group for those experiencing the midlife crisis of their significant other. Yes, we know what you're going through and we want to offer a safe place for you to be able to share your feelings, find support or maybe just a place for you to come and sit for awhile. Don't worry, you don't have to talk if you don't want to! We ask that you pre register for the evening by email admin@alchemyofthehearth.com or call (760) 233 -2433.