AVONDALE, Arizona – Talent in the kitchen starts with learning the tools of the trade, like a good, sharp knife. But after that, creating culinary flair is developed with the simple ingredients of passion and imagination.
Starting March 27, the Community Education division of Estrella Mountain Community College (EMCC) is offering short, non-credit cooking classes that are fast, fun and full of flavor. Classes are offered through May. Most are only one evening, 6:30 to 8:30 p.m., and are held in the EMCC Culinary Lab, located at 3000 W. Dysart Rd. in Avondale. Each class costs $50 and includes tools and ingredients.
Renowned professional Chef Julia Aldana will be the featured instructor for all of the classes. Chef Julia is the owner of All About Catering, located in Peoria, but has received national recognition after being selected as one of the catering companies for Superbowl XLII, hosted by Phoenix in 2008.
Chef Julia began her professional career in the food industry in 2000 working in restaurants learning recipes, operations, hospitality and food trends. She attended Culinary School and studied under several master chefs including Chef Walter Leible. After graduating in 2002, she eventually achieved her lifelong dream of becoming a chef and business owner, and All About Catering was born.
“I really enjoy teaching culinary classes for community education,” said Chef Julia. “I developed these classes so that I could share my love of cooking and entertaining.”
EMCC has its own reputation of culinary excellence. The college offers an Associate in Applied Sciences (A.A.S.) degree in Culinary Studies and Certificates of Completion in Baking and Pastry and Culinary Studies. Regions is the on-campus, college-operated restaurant where students enrolled in the Culinary Studies program have the opportunity to practice their culinary talents.
Classes are for adults, 18+, and enrollment is limited to 20 students each class. Enroll for individual classes online at estrellamountain.edu/community-education or call 623-935-8888 and press “1.” For questions and more information, call 623-535-2730.
March 27: Knife, Carving, & Garnishing Skills
In this workshop, we will build appetizer displays and creations while learning knife skills and safe practices. We will work with seasonal vegetables, cheeses, & fruits.
April 10: The Science of Salad
Experiment with flavors and garden recognition. Learn how to infuse vinaigrette and apply them to a variety greens and garden vegetables.
April 17: Canapés, appetizers, finger foods, & amuse bouche
Learn how to prepare canapés, appetizers, finger foods, & amuse bouche for your own party or event.
April 24 and May 1: Dinner Club
Bring a partner, friend, and neighbor and learn cooking techniques outside your comfort zone. Open forum on how to create your favorite menu items. We will be planning a menu and discussing the how to's of creating a four-course meal. During the second class, we will prepare a "fire" menu selection, plate, garnish and grub.
May 6: Dinner in an hour
This class is for everyone and anyone who struggles to create healthy and tasty options for their loved ones after a long day of work. Bring a notebook; you will leave this class with a month’s worth of ideas for quick and easy dinners.
May 8: Cooking techniques
How to properly cook select beef cuts, chicken, fish. Learn time vs. temperature techniques.
May 13: Cater your own event
Learn how to create a menu, buy the correct portions, and how to prepare in the days prior so that you can enjoy your own party.
May 15: Food & Spice recognition
Learn how to determine cuts of meat, seasonal produce, and herbs.
May 20 and May 22: Mother sauces and Aunt ROUX
Learn the five mother sauces to open the gateway of creating all of your own soups and sauces. Learn how to create cheeseburger soup using these techniques.
May 27: Diabetic Cuisine
Open forum and examples of diabetic menus made easy; to include kid friendly menu and examples.
May 29: Gluten Free Cuisine
Open forum and examples of gluten free menus made easy; to include kid friendly menu and examples.