Chef Zadi and Ecole de Cuisine Students: Whole Lamb Butchery Demo 2nd Annual LA STREET FOOD FEST.

We did two demos, one for each session. Everything went smoothly. We were clean and fast. Thank you Ecole de Cuisine students.

Today is the last day we cover France, then we’re moving on to Italy and Spain. So far  we’ve covered the principles of fine-dining plating:

• Height
• Proportion
• Negative Space on the plate
• Partially composed, partially deconstructed (artistic “flourish”)
• Balance of colors, complementary/contrasting colors and appetizing colors

We’ve restructured our website to make it easier to navigate and integrated our new blog: “Culinary School Chronicles”. We’ll document what’s taught in our professional courses . Our track ‘A’ and ‘B’ students are currently taking International and our pasty students are wrapping up the pastry/baking program with Laminated Doughs and Plated Desserts.

Our track “C” Pro-Skills courses starts on August 1st. email: info@ecolecuisine.com to schedule an interview and a tour. Pro-Skills is our entry level course for our Culinary Arts Program, it’s required to take subsequent courses such as Fabrication (Butchery), International, Garde Manger and American Regional.

Garde Manger starts on August 30th.

Join us on Facebook for regular updates about what we’re making in class.

Read Chef Zadi’s (our Dean of Culinary Arts) Test Kitchen column and Susan Park’s (our Program Director) LA Food Culture Map column for the LA WEEKLY.

Pastry student Lisa Gilliam’s in season, farmers’ market inspired cream puffs stuffed with fluffy custard cream.

Pro-Skills Track C starts August 1st (M/W 6:30 p.m.- 10:30 p.m.)

Garde Manger starts August 30 (T/Th 6:30 p.m.- 10:30 p.m.)

New Pastry/Baking Program TBA soon!

Consumer classes are listed here

Our kids classes at Glendale ARC will resume in early October.

Links to press coverage about Ecole de Cuisine

Cooking with Kai – How to Make White Bean Soup from Marketplace on Vimeo.

Podcast link to NPR Marketplace interview with Chef Zadi and Susan Park.

If you know how to debone a chicken leg quarter, you know how to debone a leg of lamb. You want to keep the meat intact as much as possible. Cut the meat away from the bone as close as possible. The finished piece should look clean and whole as shown in the last photo.

Perfect puff pastry with even layers of lamination.