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

All About Pie Baking 101 - Oct-23-2014 - 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.

Springerle Cookies - Oct-24-2014 - Arleen Lloyd

The Women's Room - Oct-24-2014 - 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.

Taming the Yeast Monster Baking 101 - Oct-25-2014 - 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).

The Business of Food - Oct-26-2014 - Arleen Lloyd

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. (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"));

Flour Water Yeast Salt - Oct-26-2014 - Arleen Lloyd

Explore the world of the artisan baker where the combination of flour, water, yeast and salt, along with the perfect touch of one’s hands create the most splendid alchemy. Learn the time honored techniques of making artisan breads that are truly your own. In this 10 class series, you'll learn the "how to" of bread making. Each class builds on the other and will help reinforce the time honored techniques used by bread bakers the world over. You'll learn about yeast, the different kinds, how to capture wild yeast and how to make your own starters, biga, levain, poolish and pre ferments . We'll discuss formulas, baker's percentages, flours, ingredients and even water; what they do, how they work and why we use them. We'll practice the time honored method of hand kneading and incorporate the new methods of machine kneading and preparation. You'll learn how to shape, bake, and store your freshly baked breads. You'll create and bake a number of breads from the following categories: Lean Yeast Doughs: Ciabatta, Fougasse, Focaccia, Pizza, Pita and Naan Rich Lean Doughs: Challah, Brioche, Pain au Lait Soft Crusted Breads: Hamburger Buns, Pullman Loaf, Hoagie Rolls Crusted Doughs: French Baguette, Sourdough, Pretzel Buns Specialty Breads: Cranberry Walnut, Caramelized Onion, Malted Brown with and without grain, Corn Rye (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"));

More Legumes Cooking 102 - Oct-29-2014 - Arleen Lloyd

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.

All About Spices and Herbs Cooking 101 - Oct-29-2014 - 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.

Candy Apples - Oct-30-2014 - Arleen Lloyd

Candy apples are a sight to behold. Whether they glisten from the hard shell of a red sugar coating, the creaminess of caramel or decadent chocolate, it's hard to say no to a candy apple. Join Executive Chef Arleen Lloyd and celebrate the wonder of making candied apples. You'll learn the tricks to perfecting the coating, how to decorate and embellish your apples and how to store them before eating. Bring an apron, closed toe shoes, chef's knife, a cookie sheet with sides and containers to carry your creations home.

The Art of Candy Making - Oct-30-2014 - Arleen Lloyd

Learn the time honored traditions of how to make toffees, caramels, and lollipops. Bring your love of candy to this hands on workshop along with an apron, three cookie sheets with sides, wear comfortable closed toe shoes and bring containers to take your goodies home.

ServSafe Training and Exam - Oct-31-2014 - Arleen Lloyd

ServSafe is a mandated certification program geared towards achieving the highest level of training and expertise in the food industry for food managers, caters and those who run food based businesses.The ServSafe Food Protection Manager Certification is nationally recognized and accredited.  ServSafe's Food Protection Manager Certification is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).Training and exams are held at Alchemy of the Hearth 960 Rancheros Drive, Suite L, San Marcos (760) 233-CHEF (2433). YOU MUST REGISTER FOR THE TRAINING AND EXAM BEFORE September 24th, 2014 for the October 31st training. Click below to receive the classroom instruction, review and the exam.

Chocolate and Wine A Tasting - Oct-31-2014 - 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.

The Business of Food - Nov-01-2014 - Arleen Lloyd

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. (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"));

Thanksgiving for Beginners - Nov-01-2014 - Arleen Lloyd

Are you terrified at the prospect of cooking Thanksgiving dinner for all your relatives and friends? Well, fear no more!In this two-part hands-on class you'll learn how to plan, shop, and create a memorable holiday feast. From appetizer to dessert, you'll wow your guests as each course is served. And best of all, you'll get to enjoy the festivities stress free! Bring an apron, chef's knife, wear closed toe shoes and bring containers to carry your creations home. (Classes are held November 1st and 8th at 2pm). We will be roasting a turkey!

Grains Cooking 102 - Nov-05-2014 - Arleen Lloyd

Grains are the foundation of our diet, yet, many of us are not familiar with how to prepare them properly. Join Executive Chef Arleen Lloyd for an evening dedicated to preparing the best nature has to offer. You'll learn all about quinoa, amaranth, bulgur, grits, barley, oatmeal and cornmeal. Bring an apron, wear closed toe shoes, and bring containers to carry your leftovers home.

Chicken Chicken Chicken Cooking 101 - Nov-05-2014 - Arleen Lloyd

Join us as we explore the world of the humble chicken. From eggs to bird, learn all about the majesty of this wonderful bird including: how to buy, cut, store and prepare. Bring an apron, chef knife, closed toe shoes and containers to transport your creations home.

The Basics of Canning - Nov-06-2014 - 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.

Tarts and Tartlets - Nov-06-2014 - 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.

The World of Chocolate a Tasting - Nov-07-2014 - Arleen Lloyd

The Business of Food - Nov-08-2014 - Arleen Lloyd

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. (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"));

Thanksgiving for Beginners - Nov-08-2014 - Arleen Lloyd

Are you terrified at the prospect of cooking Thanksgiving dinner for all your relatives and friends? Well, fear no more!In this two-part hands-on class you'll learn how to plan, shop, and create a memorable holiday feast. From appetizer to dessert, you'll wow your guests as each course is served. And best of all, you'll get to enjoy the festivities stress free! Bring an apron, chef's knife, wear closed toe shoes and bring containers to carry your creations home. (Classes are held November 1st and 8th at 2pm). We will be roasting a turkey!

Cooking 101 The Series - Nov-09-2014 - Arleen Lloyd

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 $500.00 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 (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"));

Cooking 102 The Series - Nov-09-2014 - Arleen Lloyd

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 $500.00 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 (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"));

Mastering Technique The Series - Nov-09-2014 - 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 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 $500.00 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 (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 Mighty Egg Cooking 102 - Nov-12-2014 - Arleen Lloyd

Did you know that parts of the Great Wall of China are held together by eggs? Yes, it is true egg whites were used along with straw and other items as mortar in ancient times. The egg is a mystery to many of us. There are so many ways to prepare it and it is the hardest protein to cook. Once you've mastered properly cooking an egg, you'll be able to cook anything! Join Executive Chef Arleen Lloyd for an eye opening experience with eggs. You'll explore the nuances of how to purchase, why are some white, brown or blue green, how to properly prepare and a learn a multitude of uses for eggs. Please bring an apron, closed toe shoes, a chefs knife and containers to carry your creations home.

The Earth's Bounty Vegetables and Fruit Cooking 101 - Nov-12-2014 - 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.

Moles of Mexico - Nov-13-2014 - Arleen Lloyd

Mole (MOH-lay) is one of the most revered and feared recipes from Mexico because of its complex flavors and its intimidating ingredients list. There are many varieties of mole, the most famous being from Puebla and Oaxaca. Mole sauces range in color from black to white, red to green, and everywhere in between depending upon the chilis and spices you use. It is often made for special occasions like weddings or births, because the preparation can be quite labor intensive. One thing is for sure, mole takes loving care to make. Join Executive Chef Arleen Lloyd as she teaches you the techniques of making incredible mole. Learn all about the ingredients and how to create your own signature version of Mexico’s national dish. Bring an apron, closed toe shoes, chef’s knife and containers to carry your creations home.

Calzone and Stromboli the Stuffed Breads of Italy - Nov-13-2014 - 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.

Just Cheesecake - Nov-14-2014 - 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.

Last Minute Dinner Party - Nov-14-2014 - Arleen Lloyd

Entertaining your friends and family doesn't have to be a nightmare. A few simple tricks, a little planning and help from our expert chef will put you on the way to party land. Join Chef Arleen and learn great last minute entertaining. Her knowledge of the ins and outs, the what and what not's will the most "happening" party on the block. Wear closed toe shoes, bring and apron and containers to carry your creations home.

The Business of Food - Nov-15-2014 - Arleen Lloyd

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. (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"));

Holiday Appetizers - Nov-15-2014 - Arleen Lloyd

Executive Chef Arleen Lloyd knows what it's like to make 100's of appetizers in one sitting. Join her as she teaches you the secrets and tricks of making delectable appetizers that will put the WOW in your holiday celebration. Bring an apron, closed toe shoes, chefs knife and containers to carry your creations home.

Baking 101 The Series - Nov-16-2014 - Arleen Lloyd

10 Class Ongoing Series. Explore the magic of baking in this hands on series where you will learn the fundamentals to baking well. Learn what equipment you need, how to stock your pantry, all about yeast and leavening agents, the different types of dough, pies, tarts, cakes and cookies; what the different baking techniques are and when to use them. Classes are 3 hours in length and are ongoing with 2 - 4 classes per month. Classes rotate monthly allowing students to take the full course at their convenience. Enroll in all 10 and receive the entire course for $500.00 or enroll in each class individually. Individual classes are listed on the Baking Series page and have the tag (Baking 101) for reference. Classes include: Fundamentals of Baking Taming the Yeast MonsterLaminated Dough - Danish Laminated Dough - CroissantsPuff PastryPhyllo DoughPies TartsThe Art of CookiesButter Cakes (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 Elements of Cake Baking - Nov-16-2014 - Arleen Lloyd

10 Class Ongoing Series. There is more to baking a cake than just opening a box. Join Executive Chef Arleen Lloyd and learn the elements of baking cakes from box to scratch. You'll learn hands on the how to and what not of cake baking in this 10 Week Ongoing series. Learn what equipment you need, how to stock your pantry, all about flours and leavening agents, the different types of cakes; what the different mixing techniques are and when to use them. Classes are ongoing with 2 - 4 classes per month. Enroll in all 10 and receive the entire course for $500.00 or enroll in each class individually. Individual classes are listed on the Baking Series page and have the tag (The Elements of Cake Baking) for reference. Classes include: Fundamentals of Baking Boxed Cakes Butter Cakes Sponge and Genoise Cakes Foam Cakes Chiffon and Angel Food Cakes Pound and Bundt Cakes Frostings, Icings, Glazes Basic Assembling and Decor Basic Assembling and Decor (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 Art of Pastry - Nov-16-2014 - Arleen Lloyd

10 Class Ongoing Series. The art of making pastry is a time honored tradition. Beautiful to behold and equally delicious the magic of pastry is undeniable. Join Executive Chef Arleen Lloyd and learn the artistry behind the world of patisserie. You'll learn hands on the how to and what not of pastisserie in this 10 Week Ongoing series. Learn what equipment you need, how to stock your pantry, all about flours and leavening agents, the different types of pastries; what the different mixing techniques are and when to use them. Classes are ongoing with 2 - 4 classes per month. Enroll in all 10 and receive the entire course for $550.00 or enroll in each class individually. Individual classes are listed on the Calendar and on the Baking Patisserie page and have the tag (The Art of Pastry Series) for reference. Classes include: Pate Feuilletee/Puff Pastry Pate Feuilletee/Puff Pastry continued Meringues Pate a Choux Tartlets Danish Phyllo Dough Petite Fours Custards, Puddings, Mousses Souffles (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"));

Nuts and Seeds Cooking 102 - Nov-19-2014 - Arleen Lloyd

Nuts and seeds are an excellent source of protein, high in essential amino acids, healthy fats and provide much needed vitamins, minerals, fiber and other nutrients that may prevent cancer and heart disease. Eating nuts and seeds can provide a sense of fullness that can actually cause you to eat less. They are an essential component to a healthy diet. The uses of nuts and seeds in cooking and baking is a long tradition. Cultural influences determine which nuts or seeds will be used in the production of food. In this class you will learn the multitude of uses for nuts and seeds; from coatings to flours, we'll explore the many faces of nuts and seeds.

Where's the Beef Cooking 101 - Nov-19-2014 - 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.

Dinner Rolls from Scratch - Nov-20-2014 - Arleen Lloyd

The smell of fresh bread compares to no other. Imagine your kitchen filled with the warm scent of delicious goodness. Join us as we teach you the foundation of making your own dinner rolls. You'll learn to make one of the most famous dinner rolls there is - Pain Au Lait and several variations of the roll such as; Clover Leaf Rolls, Bow Knot Rolls, Twist Rolls, Snail Rolls, and Sawtooth Rolls. Bring an apron, closed toe shoes, one cookie sheets with sides and containers to transport your creations home.

Thanksgiving Pies - Nov-20-2014 - Arleen Lloyd

Thanksgiving is right around the corner and there is nothing better than a homemade pie. Join Executive Chef Arleen Lloyd for an evening of pie making that will make everyone smack their lips. We'll be making traditional apple and pumpkin pies for the Thanksgiving holiday. Bring an apron, closed toe shoes, two 8 inch pie pans and containers to carry your pies home.

ServSafe Training and Exam - Nov-21-2014 - Arleen Lloyd

ServSafe is a mandated certification program geared towards achieving the highest level of training and expertise in the food industry for food managers, caters and those who run food based businesses.The ServSafe Food Protection Manager Certification is nationally recognized and accredited.  ServSafe's Food Protection Manager Certification is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).Training and exams are held at Alchemy of the Hearth 960 Rancheros Drive, Suite L, San Marcos (760) 233-CHEF (2433). YOU MUST REGISTER FOR THE TRAINING AND EXAM BEFORE October 24th, 2014 for the November 21st training. Click below to receive the classroom instruction, review and the exam.

The Women's Room - Nov-21-2014 - 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.