Press Releases
Professional Culinary Institute Hosts Culinary Hobby Classes This May
Wine Tasting, Asian Cuisine, Seafood, Barbeque, Desserts and More!
PCI's weekend curriculum is designed to bring the Artisense method for culinary instruction used in professional courses, to the amateur chef. Every technique is explained and demonstrated by PCI's award-winning instructors in state-of-the-art demonstration kitchens before the cooking begins.
To register for a hobby class, call 408-370-9190 or send an email to info@pcichef.com for more information. Weekend hobby classes are offered year round, and gift certificates are available for purchase. The deadline to register is 72 hours prior to the class or based on space availability.
Hobby classes scheduled for May include:
Saturday, May 17, 2008
Asian Tapas and Small Plates
Instructor: Chef Chat Mingkwan
10am - 2:30pm
$150 per person
Students will enjoy a variety of delicious morsels made with an Asian flair in this hands-on class. Easy, simple, and attractive are combined to create Spanish tapas and Japanese izakaya inspired offerings. Ingredients and techniques of both worlds are infused in preparation of these one-of-a-kind snacks, appetizers and hors d'oeuvres. Items on the menu include: Indian roti with savory and sweet toppings, sweet and sour crunchy noodles, seared Ahi with ponzu, prawn cakes with sweet chili sauce, seaweed wrapped chicken nuggets, sweet coconut pockets, teas and Asian beverages.
Ice Cream Sundae
Instructor: Chef Shawn Williams
10am - 2:30pm
$150 per person
Students will learn to create the perfect ice cream sundae - a great recipe for date night or family night. From home-made hot chocolate to home-made marshmallows, students will learn to make the tasty treats needed for a classic ice cream Sundae. Items on the menu include: caramel sauce, chocolate sauce, caramelized nuts and an edible chocolate bowl. Chef Shawn Williams owns and operates his own chocolate company, Au Coeur Des Chocolats, heartofchocolates.com.
Simply Fish: Elegant Dishes for Entertaining and Everyday Instructor: Chef Charles Vollmar
10:00am - 2:30pm
$150 per person
In this hands-on class, students will learn where to find the best fish, how to choose them, proper selection and preparation techniques. Each dish will highlight essential cooking techniques for the type of fish prepared, enhancing the natural textures and flavors. Knowing when the fish is finished, the most critical element of fish cookery, will also be covered. Recipes prepared will emphasize limited ingredients and simplicity of preparation to encourage more frequent enjoyment of this important component to a healthy diet. Chef Charles Vollmar is the Executive Chef / Chef Instructor TempusClinic at the Los Gatos Athletic Club. Items on the menu will include: Mediterranean seafood stew; stewed pacific cod with tomatoes with Artichokes and Olives; herb-crusted Alaskan halibut fillet with roasted pepper and sun-dried tomato pesto; picatta-style tilapia fillet with citrus and capers; and grilled swordfish kabobs with Meyer lemon and herbs.
Saturday, May 31, 2008
Asian Grills & BBQ
Instructor: Chef Chat Mingkwan
10:00am - 2:30pm
$150 per person
Outdoor grilling with rubs and marinades is a popular, year-round cooking technique in Asia. Students will learn to make a variety of grilled foods from around Asia that will include seafood, vegetables and marinades, rubs, and tenderizers for a variety of meats, as well as seasoning with Asian herbs and spices such as lemongrass, kaffir, five-spice, curry, sweet soy. Items on the menu include: Thai pork and beef satay with peanut sauce, beef teriyaki, mussel with curry paste, lemongrass chicken, fish in banana leaves, prawn cakes on skewers and yellow rice.
Champagne & Sparkling Wine
Instructor: Master Sommelier Catherine Fallis
12:30pm - 2:00pm
$75.00 per person
In this 90-minute workshop, students will be introduced to the world's most seductive beverage, Champagne. Students will learn about its' climate and soil, grape varieties, history, production methods, styles, about other sparkling wines from around the world, and about how to enjoy them. This program includes a tasting of nine bubblies and small plates, as well as a Champagne sabering performance by Master Sommelier Catherine Fallis, aka grape goddess®. During the break Catherine will be on hand to sign copies of CHAMPAGNE & SPARKLING WINE, part of the grape goddess® guides to good living series.
French Tarts
Instructor: Chef Shawn Williams
10:00am - 2:30pm
$150.00 per person
Nothing speaks classic patisserie more than a French tart; the enjoyment experienced from tasting these tarts is due to the tightly-nit combination of flavor and texture. In this class, students will learn the art of combining exciting flavors and textures and presenting a visually appealing tart that may be served after dinner or while entertaining guests for tea. Items on the menu will include: passion fruit cream tart in a citrus Breton, salted caramel and ganache tart, and classic fresh fruit clafoutis. Chef Shawn Williams owns and operates his own chocolate company called Au Coeur Des Chocolats, heartofchocolates.com.
Founded by Chef Richard Battista in 2005, the Professional Culinary Institute (PCI) is a premier chef-owned culinary school located in the heart of the Silicon Valley in Campbell, California. Offering full- and part-time programs in culinary arts, baking and pastry arts, a certified sommelier program, and a hospitality management program, PCI offers small class sizes, renowned instructors, state-of-the-art equipment and facility, a required paid externship and an Artisense method of teaching that is unique to PCI. Degrees and diplomas offered at PCI include: Diploma of Essential Professional Culinary Skills, Diploma of Essential Professional Baking and Pastry Skills, Certified Sommelier, and Associates of Occupational Science in Hospitality Management. To learn more about PCI, visit www.pcichef.com or call toll free, 1-888-PCI-LEARN.