Culinary Arts Classes – SOA 2009

All supply lists have been posted.

Culinary Arts - The Art of Food (D4)

with Linda Arndt
Skill Level: Beg/Int

We eat first with our eyes. When food looks beautiful it seems to taste even better. This class will explore the artistic tricks of the culinary arts industry that transform good food into incredible creations. Demonstration and hands-on participation will be used to illustrate the art of garnishing, plate painting and presentation. New recipes will be made, presented and tasted. There will be an optional field trip during the Tuesday lunch break to Nicolet College's Culinary Arts Department.

Supply list:
Required Items: apron and non-slip closed toe shoes.
Highly Recommended Items: pairing and chef knives.
Optional Items: attractive serving dishes, platters, etc. for displaying prepared food.

Materials fee: $25.00 to cover the cost of all cooking supplies.

Instructor Bio:
Linda Arndt began her fascination with beautiful food while attending Ecole de Cuisine LaVarenne in Paris, France. She continues to develop techniques in garde manger, sauce work, and pastry arts as chef instructor in Culinary Arts for over 23 years at Nicolet College in Rhinelander. Recently retired, she writes an online monthly column, Northwoods Foodie, for News of the North (www.newsofthenorth.net) and teaches in a freelance capacity.

My Big Fat Week Cooking With Greek Cheese (A8)

with Stephen Kleiman
Skill Level: Beg/Int

Where better than in the heartland of great cheese to explore how to use Greek cheeses in recipes traditionally employing other, more widely known cheese varieties. Each day will be devoted to a different culinary course featuring a different Greek cheese. Each student will create a personal binder with recipes, information on Greek cheese, plus photos of the finished dishes. Material Fee: $12.

Instructor Bio:
Stephen Kleiman is the Director of The Center for Creativity Though Awareness, a Chicago-based organization which gives seminars in communication and the arts. Mr. Kleiman has enjoyed a multifaceted career as a chef, food service entrepreneur, food consultant, food writer, culinary instructor, classical musician and lecturer on Personality Profiles and Communication.