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

Baking 101 The Series - Apr-20-2014 - 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 - Apr-20-2014 - 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 Series - Apr-20-2014 - 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"));

Professional Baking and Patisserie Program - Apr-20-2014 - 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"));

Professional Baking and Patisserie Program Section 1 Morning - Apr-21-2014 - 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"));

Professional Culinary Program Section 1 Evening - Apr-21-2014 - Arleen Lloyd

Basic Cake Assembly and Decor The Elements of Cake Baking - Apr-23-2014 - Arleen Lloyd

You've learned to bake cakes and now you're ready to learn how to put them together. In this class Executive Chef Arleen Lloyd will teach you the fundamentals of cake structure and how it pertains to assembling 2 layer cakes along with basic frosting and decor. This is not a decorating class. Students must bring an apron, two 8"inch cakes on cake boards, buttercream frosting (enough to frost the cake) and a container to carry their creations home.

Fresh Cheese from Scratch - Apr-24-2014 - Arleen Lloyd

Join us for an evening 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.

The French Macaron - Apr-25-2014 - Arleen Lloyd

The Women's Room - Apr-25-2014 - 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.

The Basics of Canning - Apr-26-2014 - 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.

Tarte Tatin - Apr-26-2014 - Arleen Lloyd

There is nothing more delicious than this french classic of caramelize fruit, buttery pastry all made in a cast iron skillet. Join Executive Chef Arleen Lloyd for an afternoon of mouthwatering delight where you'll learn the secrets to a great Tarte Tatin. Bring an apron, chef's knife a cookie sheet with side to carry your tarte tatin home.

The Business of Food - Apr-27-2014 - 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 - Apr-27-2014 - 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"));

ServSafe Training and Exam - Apr-28-2014 - 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 March 24th, 2014 for the April 28th training. Click below to receive the classroom instruction, review and the exam.

Professional Baking and Patisserie Program Section 1 Morning - Apr-28-2014 - 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"));

Free Cottage Food Law Seminar - Apr-28-2014 - Arleen Lloyd

Did you know that you can now make food for sale from you own kitchen. No commercial kitchen needed. We're having a free information session on April 7th at 5pm. Join us and learn all about the Cottage Food Law, what it entails and how you can start on your own path to entrepreneurship. You must pre register by sending an email to admin@alchemyofthehearth.com.

Professional Culinary Program Section 1 Evening - Apr-28-2014 - Arleen Lloyd

Artisan Bread for Beginners - Apr-29-2014 - Arleen Lloyd

The smell of fresh baked bread has no rival. Making bread 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 bread. Bring an apron, closed toe shoes, 2 cookie sheets with sides, and containers to take your creations home.

Taming the Yeast Monster Baking 101 - Apr-29-2014 - 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.(part of the Baking and Bread 101 series of classes).

Pound and Bundt Cakes The Elements of Cake Baking - Apr-30-2014 - 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 high fat cakes, the denser versions of butter cakes better known as pound and bundt shapes. You'll learn about cake formulas, the mixing methods, what fats to use, how to scale, pan, bake and be successful at creating wonderful tasting pound and bundt cakes. Bring an apron, closed toe shoes, 1 loaf pan and 1 bundt cake pan and containers to carry your creations home.

The Varieties of Rice Cooking 102 - Apr-30-2014 - Arleen Lloyd

Most of us know how to cook white rice or we think we can. Did you know that rice comes in many colors? Join Executive Chef Arleen Lloyd for an exploration into the world of rice. You'll learn about long grain, aborio, jasmine, basmati, black, brown, red and wild rices. Bring an apron, wear closed toe shoes, and bring containers to carry your leftovers home.

Saute and Sear Mastering Technique - May-01-2014 - Arleen Lloyd

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 this hands on class geared towards mastering the techniques that will make you the best cook you can be. In this class you will learn the what defines saute and sear. You will then practice each technique with applicable foods. Please bring an apron, closed toe shoes, chefs knife and containers to carry your creations home.

Basic Knife Skills - May-01-2014 - 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.

Creamy Dreamy Risotto - May-02-2014 - 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 a morning 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.

BBQ University - May-03-2014 - Arleen Lloyd

The secret to a great barbeque lies within the magic of the rub, the marinade, the mop and the sauce used in the preparation of your meat. Learn how to create your own fabulous flavors, when to use them and why they are so integral to great barbeque. Bring an apron, closed toe shoes, and containers to transport your creations home.

Professional Culinary Program Section 1 Evening - May-05-2014 - Arleen Lloyd

Professional Culinary Program Section 1 Evening - May-06-2014 - Arleen Lloyd

Chiffon and Angel Food Cakes The Elements of Cake Baking - May-07-2014 - 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 type cakes, better known as chiffon and angel food cakes. You'll learn about cake formulas, mixing methods, how to scale, pan, bake and be successful at creating wonderful tasting chiffon and angel food cakes. Bring an apron, closed toe shoes, 2 angel food cake pans and containers to carry your creations home.

Chicken Chicken and More Chicken Cooking 101 - May-07-2014 - 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.

Senior Anglers Event - May-09-2014 - Arleen Lloyd

Springerle Cookies - May-10-2014 - Arleen Lloyd

Just Truffles - May-10-2014 - Arleen Lloyd

Sinful, decadent and oh so delicious. Truffles are the most amazing confections. Now you can create the truffle of your dreams in this class dedicated only to the art of truffle making. Join Executive Chef Arleen Lloyd in a chocolate lovers dream where you will learn the art of both free form and molded truffles, their fillings and combinations. Bring an apron, closed toe shoes, and containers to carry your creations home.

Cooking 101 The Series - May-11-2014 - 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 - May-11-2014 - 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 - May-11-2014 - 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"));

Professional Culinary Program Section 1 Evening - May-12-2014 - Arleen Lloyd

Professional Culinary Program Section 1 Evening - May-13-2014 - Arleen Lloyd

Grains Cooking 102 - May-14-2014 - 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.

Baking 101 The Series - May-18-2014 - 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 - May-18-2014 - 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 Series - May-18-2014 - 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"));

Professional Baking and Patisserie Program - May-18-2014 - 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"));