At Chef Eric’s Culinary Classroom, students can attend a wide range of cooking classes. Some of them are brief, three-hour workshops that address a specific skill or food. For instance, he offers a Candy Making course, and Bread Baking Fundamentals course, and single-day classes on a variety of cuisines, including Thai, Spanish, and Italian. There is also a four-week culinary basics program that covers essential cooking skills and will take any home cook’s meals to new heights. Some of the lessons in this program include meal prep/organization tips, techniques for cooking beef and fish, and a workshop on making fresh pasta from scratch.
In addition to Chef Eric’s numerous public courses, he also offers team-building events to companies in the Los Angeles area. There are also cooking and baking classes available for children ages 7-14. For example, there is a virtual Baking and Pastry Camp that lasts four days. Each day focuses on two recipes, so students will leave the course knowing a total of eight desserts that are sure to impress their friends and family. Some of the dishes students will prepare include traditional scones with orange butter, apple tarte tatin with a phyllo crust, and a pumpkin bread pudding with a caramel sauce.
After completing extensive training at the Culinary Institute of America, additional training across Europe, and a (prestigious) career with the Patina Restaurant Group, Chef Eric Crowley opened his Culinary Classroom in 2003. He wanted to create a place where chefs of all experience levels could learn new skills and feel more confident in the kitchen. Eric’s primary goal when working with students is to motivate and inspire them to meet their culinary goals, whether those are professional or personal.
People who have taken classes from Chef Eric describe him as “knowledgeable,” “engaging,” and “charming.” The classes are frequently praised for being as informative as they are entertaining, especially for beginners who often report leaving with concrete skills that made them feel more comfortable in their own kitchens. Many people also feel that the courses provide a lot of opportunities for hands-on practice and they especially enjoyed getting to eat and enjoy the fruits of their labor at the end of the class.
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