Classes Offered

These are a few of the classes that I offer. I am always willing to put a specific class together to fit your needs or wishes. I will do a private one-on-one class or a group of two or a group up to about 12 or 15. Group discounts do apply. I will teach in your home, a facility you have connections with or the commercial kitchen that I use, your choice. Class prices very depending on the amount of food required to teach that particular class and the number of participants. The classes can be all in one day; broken into several days or even several weeks, again, this is your choice.


1.) BASIC SEASONINGS:

SPICE UP YOUR LIFE and eat healthy without the sodium (salt), the fats and cholesterol. You can create food that is Gourmet “The Healthy Way” with Basic Seasonings –

You will learn how to create food that is easy to prepare; tasty; healthy; low in sodium; fat and cholesterol. You will learn the following:

*Why seasoning is important.
*What is a spice? What is an herb?
*How to use and store both.
*An explanation of Oils and Vinegars, they're not just for salads anymore.
*Condiments that every kitchen should have and how to use them and why
*Recipes and samples included in the class


2.) PASTA, RICE & BEANS:

SOME OF THE OLDEST FOODS ON THE PLANET! A very healthy part of the food group pyramid.

You can create food that is Gourmet “The Healthy Way” with Pasta, Rice & Beans, which are low in fat, high mineral, vitamin and fiber content. Also, they are very low in cost to purchase.

In this class you will learn:

*How to make fresh pasta in about 10 minutes
*The different types of pasta, rice and beans
*How to store and cook them
*What to look for in dry pasta, rice and beans
*How to use them for other than traditional dishes
*You will be given some simple and quick recipes that can be made in about 30 minutes

3.) SOUPS; SAUCES; AND STEWS:

WHERE DO YOU START? WHAT IS A STOCK? WHAT IS A BROTH? HOW TO MAKE STOCKS, BROTHS AND SOUPS FROM SCRATCH.

You will learn the following in this class:

*what the differences are between homemade and store bought
*what are the basic foundations of a soup
*how to make different soups, by simply changing a few ingredients.
*what are the different kinds of soups
*what is a roux
*how to make the different types of roux
*how to make the various sauces from the different roux
*how to change the “mother” sauce into other sauces
*what make a stew
*how to make a simple stew in 30 minutes
*how to make soups, sauces and stews healthier

This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


4.) BACK TO BASICS:

BUDGETS ARE BEING STRETCHED TO THE MAX RIGHT NOW. One of the ways to economize is to return to some of the essential basics.

In this class you will learn how to:

*use every part of an ingredient, skin, stems, items that are often times thrown out.
*utilize some of these items as well as making some of the basic items that are so
inexpensive and only require a little time (items such as: broths, soups, beans and pastas)

There are also many health benefits by making these items, for example; you control what goes into the food. This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


5.) QUICK AND EASY FAMILY MEALS:

WITH MOST FAMILIES HAVING BOTH PARENTS WORKING, TIME IS OF THE ESSENCE WHEN IT COMES TO MAKING MEALS.

This course will show you ways to create quick, easy and healthy meals. There are many ways to do this and one of the main ways is just a little planning. You will be surprised what you can make in half and hour or so. This course is also great for students and singles as well. This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


6.) KITCHEN BASICS:

THIS CLASS WILL EXPLAIN THE BASIC ITEMS NECESSARY FOR A FUNCTIONAL KITCHEN.

This class will include the following subjects:

*Food Pantry Items: includes how to store and label your food items; how to track your expiration dates and read the labels on food containers;
*Utensils and Cookware: Why certain utensils are necessary and their specific uses
*Cooking Methods: includes different means of preparation; food storage and safety factors
*And much more...


7.) SALADS; DRESSINGS; AND MARINADES:

THIS CLASS WILL BE ON THE BASIC SALAD RECIPES AND PREPARATION, THE BASICS OF HOMEMADE SALAD DRESSINGS, INCLUDING HOW TO MAKE A MAYONNAISE.

The basics of making salad dressings and marinades as well as how to change up the basic recipes to make them an elegant dressing that everyone will think you worked on for days. This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


8.) VEGETARIAN CUISINE:

YOU WILL LEARN THE BASICS OF VEGETARIAN COOKING.

This includes a complete menu of vegetarian meals. How to convert regular non-vegetarian recipes to vegetarian, including substitutions for things like fats and eggs. This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


9.) ASIAN CUISINE:

YOU WILL LEARN THE BASICS OF CHINESE AND THAI CUISINES.

This course includes appetizers, entrees, side dishes as well as desserts all made by reducing the fats and sodium levels in the cooking processes. This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


10.) MEXICAN CUISINE:

YOU WILL LEARN THE BASICS OF THE MEXICAN CUISINE.

This course includes appetizers, entrees, side dishes as well as desserts all made by reducing the fats, especially the cheese, and sodium levels in the cooking processes. This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


11.) ITALIAN CUISINE:

YOU WILL LEARN THE BASICS OF ITALIAN CUISINE.

This course includes appetizers, entrees, side dishes as well as desserts all made by reducing the fats and sodium levels in the cooking processes. This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


12.) APPETIZERS MADE EASY:

THERE ARE MANY DIFFERENT TYPES OF APPETIZERS AND EVERY CUISINE HAS THEIR OWN. MANY CULTURES HAVE DIFFERENT NAMES FOR THEM, SUCH AS TAPAS.

In this class you will learn the following:

*what is an appetizer
*how to make appetizers
*how to make cold appetizers
*how to make warm appetizers
*the tools that you have in your kitchen that make them look terrific
*how to serve the appetizers
*how to garnish them to make them special

You will learn that appetizers do not need to be laden with fats and sodium to have great flavor. This is a hand’s on class and you will actually be doing the preparation, cooking and eating the foods that are made.


13.) HOLIDAY TREATS:

EVER WONDERED HOW TRUFFLES OR FILLED CANDIES WERE MADE? HOW ABOUT THE RICH LOOKING CHEESECAKES?

This class will teach you that and much more. You will be making Elegant and Rich Truffles with the first hour of the class! You will learn how to make miniatures of your favorites and give them as elegant gifts to your friends and family. You will also learn how to make gifts to give that look like they came from an expensive store and they cost you pennies to make. All of these items will be much healthier and still have the same incredible flavors.


14.) FAST FOOD UNVEILED:

THIS CLASS WILL INCLUDE A TOTAL BREAKDOWN OF WHAT FAST FOOD REALLY IS AND THE ELEMENTS THAT ARE CAUSING SO MANY HEALTH CONCERNS PARTICULARLY FOR CHILDREN (ADULTS AS WELL).

The important impact of these foods, will be demonstrated by visual aids using the actual amount of raw fat, salts, sugars, etc. Alternatives ideas for healthier eating are demonstrated.

15.) MAKING THE MOST OF YOUR GROCERY STORE VISIT:

MAKING “SMARTER” CHOICES AT THE GROCERY STORE, HOW YOU CAN ACTUALLY SAVE MONEY WITH & WITHOUT COUPONS.

Among the items covered in this course are; how to read and understand the meaning of the food labels as well as the shelf labels, what do the different terms really mean:

“Organic” “Certified Organic” “Reduced Fat”, “Low Fat”
“Lite” “Light”

Just to name a few. You will also learn when is the best time to shop and learning how to determine whether buying bulk or individual items saves money and is more cost affective.

This class will help you to understand the Nutritional values set forth by the FDA, the upcoming changes and what it means to them as consumers as well as how to read the labels on the items as well as the labeling on the shelves in the supermarket. This will teach them how to make the healthiest choices in food selections as well as getting the most for their money.

This class offers an optional visit to the grocery store to experience first hand about what you learn in the class.