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

Professional Culinary Program Section 3 Evening - Jul-22-2014 - Arleen Lloyd

The Mother Sauces Cooking 101 - Jul-23-2014 - Arleen Lloyd

Sausage from Scratch - Jul-24-2014 - Arleen Lloyd

Join Executive Chef Arleen Lloyd for an evening of sausage making. You'll learn all about the fillers, casings, how to create your own seasoning blends, and of course, how to make your very own sausage. Bring an apron, closed toe shoes, chefs knife and containers to carry your creations home.

The Women's Room - Jul-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.

ServSafe Training and Exam - Jul-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 June 24th, 2014 for the July 28th training. Click below to receive the classroom instruction, review and the exam.

Professional Culinary Program Section 3 Evening - Jul-28-2014 - Arleen Lloyd

Professional Culinary Program Section 3 Evening - Jul-29-2014 - Arleen Lloyd

Private Event - Jul-30-2014 - Arleen Lloyd

The Ocean's Bounty Cooking 101 - Jul-30-2014 - Arleen Lloyd

Join us as we explore the ocean’s bounty and the how to of selecting fish and shellfish, the best cooking methods, when to buy, proper storing, and how much to buy. Bring an apron, chef knife and containers to transport your creations home.

Semolina Pasta from Scratch - Jul-31-2014 - Arleen Lloyd

Semolina is derived from durum wheat and possesses a wonderful rich flavor and chewy texture. Perfect for pasta such as cavaletti, malloreddus, orecchiette which can stand up to thicker sauces. Join us for an evening of making semolina pasta, learn the technique behind using this flour to create your own personal pasta. Bring an apron, closed toe shoes, 2 cookie sheets with sides and containers to take your creations home.

Artisan Pizza - Aug-01-2014 - Arleen Lloyd

The secret of great artisan pizza lies in your hands. Pick the best ingredients, combine it with the magic of flour, water and yeast and wonderful alchemy occurs. Join executive chef Arleen Lloyd on this wonderful adventure of creating your own artisan pizza. Bring an apron, closed toe shoes, cookie sheet with sides, a hearty appetite and containers to take your leftovers home!

Gourmet Boot Camp Barcelona - Aug-04-2014 - Arleen Lloyd

Join Executive Chef Arleen Lloyd for a 5 day adventure into the foods of Barcelona. You'll learn the secrets and methods necessary to creating this wonderfully fresh cuisine. This is an adult boot camp and is limited to 4 participants only. Wear closed toe shoes, bring an apron and containers to carry creations home.

Professional Culinary Program Section 3 Evenining - Aug-04-2014 - Arleen Lloyd

Professional Culinary Program Section 3 Evening - Aug-05-2014 - Arleen Lloyd

The Basics of Canning - Aug-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.

Basic Knife Skills - Aug-07-2014 - 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.

An Evening in Rome - Aug-08-2014 - Arleen Lloyd

You won't need a passport to enjoy an exquisite evening experiencing the foods of Rome. Fresh from her trip to Italy, executive chef Arleen Lloyd will show you the wonders of the Roman kitchen. You'll make caprese salad, clams and mussels in wine, cavatelli pasta tossed in a tomato sausage sauce and a wonderful dessert of balsalmic glazed strawberries with marsala honey mascarpone. Wear closed toe shoes, bring and apron and containers to carry your creations home.

Cooking 101 The Series - Aug-10-2014 - 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 - Aug-10-2014 - 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 - Aug-10-2014 - 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"));

Gourmet Boot Camp Italy - Aug-11-2014 - Arleen Lloyd

Join Executive Chef Arleen Lloyd for a 5 day adventure into the foods of Italy. You'll learn the secrets and methods necessary to creating this wonderfully fresh cuisine. This is an adult boot camp and is limited to 4 participants only. Wear closed toe shoes, bring an apron and containers to carry creations home.

Professional Culinary Program Section 3 Evening - Aug-11-2014 - Arleen Lloyd

Professional Culinary Program Section 3 Evening - Aug-12-2014 - Arleen Lloyd

The Lazy Days of Summer - Aug-13-2014 - 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.

Kitchen Know How - Aug-14-2014 - 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.

Home Made Limoncello - Aug-15-2014 - Arleen Lloyd

Limoncello is one of Italy's premier home made liqueurs and delicious it is. Did you know you can make it yourself? All it takes is a little know how and patience and you'll have your own perfectly blended liqueurs. Join us for an evening of alchemy as we teach you the secrets to making your own liqueurs which captivate the senses. We'll be making limoncello and a few other infusions for you to take home; flavors will depend on market availability of the freshest ingredients.

Professional Culinary Program Section 3 Evening - Aug-18-2014 - Arleen Lloyd

Professional Culinary Program Section 3 Evening - Aug-19-2014 - Arleen Lloyd

Fresh Cheese from Scratch - Aug-20-2014 - 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.