LEARN TO COOK 2 - THE ADVANCED SERIES
3 Weeks
TUESDAYS FEBRUARY 9, 16 and 23
This 3 week Hands-On series is designed for
students who have taken Chef Whitt's Learn to
Cook Series OR home cooks who are proficient
with the following skills:
Knife skills
Kitchen basics such as recipe reading, kitchen
organization, mise en place.
Vegetable cuts, and fresh and hardy herbs,
Sautéing, sweating, braising, blanching, poaching
Soups and stocks, pan sauces
Cooking starches, mashed potatoes, rice, pasta
Roasting meats and vegetables
Basic sauces and vinaigrettes
Basic cuts of meat and how each should be cooked
Learn to Cook 2: The Advanced Series
will build on the sound base of Learn to Cook 1
but take each technique to the next level.
Learn more practical cooking skills and techniques
that will help you feel more comfortable and
confident in the kitchen.
Emphasis on making meals healthy and seasonal
Chef Whitt will teach a variety of techniques so
that you can choose which best suit your schedule
and eating preferences
Focus is on building the basic techniques, you will
learn first hand by doing
Chef Elizabeth teaches by techniques in addition to
recipes so you can take the knowledge learned
and apply to new recipes that catch your eye
WATCH VIDEO
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LEARN TO COOK 2 THE ADVANCED SERIES - 3 Weeks
TUESDAYS FEBRUARY 9, 16 and 23
ENROLL FOR ALL 3 WEEKS - JUST $225
Techniques Week 1: pan seared fish, classic sauces, braised
meats, risottos, sautéed vegetables, glazed vegetables
Menu Week 1:
Pan Seared Scallops with Beurre Blanc Sauce
Braised Lamb with Moroccan Spices
Mexican Braised Pork Tacos with Fresh Avocado Salsa
Caramelized Onion Risotto
Red Wine and Mushroom Risotto
Sautéed Seasonal Vegetables with Basil and Lemon
Classic and Quick Glazed Seasonal Vegetables
Techniques Week 2: grilled meats, spice rubs, fresh herb
sauces, grilled vegetables, marinades, breaking down a whole
chicken, braised vegetables, oven roasted vegetables, oven
roasted fish, chutneys, oven roasted soups, blended soups
Menu Week 2:
Spice Rubbed Grilled Beef and Chicken with Chimichurri Sauce
Garlic and Herb Marinated Grilled Vegetables
Braised Greens with White Wine and Garlic
Oven Roasted Seasonal Vegetables
Potato Leek Soup
Oven Roasted Spiced Carrot Soup
Oven Baked Salmon with Mango Chutney
Techniques Week 3: Broiled Fish, Steamed and Blanched
Vegetables, Béchamel Sauce, Tomato Sauce, Bolognese
Sauce, Couscous, Lasagnas, Gratins, Polenta,Fresh Fruit Salsas
Menu Week 3:
Béchamel Sauce
Classic Tomato Sauce
Bolognese Sauce
Lasagne
Creamy Polenta
Polenta Gratin
Gratin of Seasonal Vegetables
Steamed Seasonal Vegetables
Broiled Fish with Fresh Fruit Salsa
Couscous with Herbs and Spices
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About Chef Elizabeth Whitt:
An honors graduate of
Le Cordon Bleu Paris,
Elizabeth was awarded Le
Grand Diplôme in Pastry and
Cuisine in 1999.
A student of international
cuisine and known for
sharing her extensive
knowledge in a relaxed and
convivial atmosphere, she
held the position of Director
of Le Cordon Bleu’s summer
program. Combing
her talents perfected as a
pastry and cuisine chef in
Parisian hotels and
restaurants with her love of
cultural exploration and
travel, Elizabeth embarked
upon a new career path.
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Inspired by her students, her love of teaching and haute
gastronomie, she formed an innovative program, which
embodies her philosophy that the culinary experience
should be enjoyable for all levels of students.
A native of San Marino, she now spends most of the year in
Southern California. Her most popular courses are interactive
and hands-on classes introducing students to wine and
cheese parings, kitchen basics, knife skills, Cooking 101,
Easy and Elegant entertaining and bistro style cooking.
Elizabeth is currently writing a cookbook which incorporates
the fundamentals of elegant French cooking with the ease of
the California lifestyle.
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