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Culinary Classes



Learn Knife Skills Like a Pro

 

knife

Learn how to select, hold and properly cut with a Chef’s knife. Knife cutting is a needed lifelong skill and starting down the path to cutting correctly will both save you time and help save you from accidents. We will be learning to execute knife cuts and the classic cuts that are utilized everyday in professional commercial kitchens.

The class will also help when you go out to eat and read menus as you will know what Chiffonade, Brunoise, Julienne and other knife cut names mean and why they are used in menu descriptions. Knife sharpening and care will be covered as well.

Loaner knives will be provided as well for anyone who doesn’t have or want to bring their own.

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

Sat., August 17
9:00 am - 12:00 noon
NEW LOCATION: Ohlsen Foods, in Soquel - 2880 Research Park Drive, Suite 200
Register before May 30: $70
Register after May 30: $80

Register 2 or more: $65 each
Plus a $15 materials fee payable at registration

register online   


Megan Bailey - see bio below

 


Breakfast and Brunch

quiche

Whether you are hosting Easter brunch, making breakfast for Mom on Mother's Day, or you just just love the fragrant, comforting foods of breakfast and brunch, this class will give you great ideas for menu items and presentation. Learn how to create both simple and elegant breakfast and brunch dishes in your own kitchen. We’ll be cooking eggs many different ways, making quiche and learning about fruit platters. Why wait in line on the weekend for brunch or breakfast when you can have friends and family at your own home and make a great spread yourself!

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

Sat., July 6
10:00 am - 1:00 pm
Room: 908
Register before May 30: $70
Register after May 30: $80

Register 2 or more: $65 each
Plus a $20 materials fee payable at registration 

 

register online 

 

Megan Bailey - see bio below

 


Date Night - Couples Cooking

 

Do you have a food crush? Join us for a casual evening to share with someone you like to cook with. Join us for a playful evening using seasonal and local ingredients to prepare and eat a romantic dinner for two. Sip a glass of wine and enjoy delicious hors d oeuvre while cooking with your crush. What a great way to spend a Friday night!

Appropriate for students 21 years and up. Please wear closed-toe shoes, long pants, an apron, and hair tied back or under a hat.

Session 1: Buttermilk fried chicken, potato salad, fresh cooked biscuits , and chocolate dipped strawberries.

Fri., July 5 CLASS CANCELLED
6:30 - 9:30 pm
Room: 908
Register before May 30: $70
Register after May 30: $80

Register 2 or more: $65 each
Plus a $25 materials fee payable at registration 

register online 

 

Session 2: Chicken curry with rice, cucumber and tomato raita, naan bread,
strawberry and mango lassie.

Fri., July 12
6:30 - 9:30 pm
NEW LOCATION: Ohlsen Foods, in Soquel - 2880 Research Park Drive, Suite 200
Register before May 30: $70
Register after May 30: $80

Register 2 or more: $65 each
Plus a $25 materials fee payable at registration 

register online 

 

Session 3: Blackberry chicken with roasted garden vegetables, breadsticks,
and strawberry shortcake
.

Fri., July 19
6:30 - 9:30 pm
NEW LOCATION: Ohlsen Foods, in Soquel - 2880 Research Park Drive, Suite 200
Register before May 30: $70
Register after May 30: $80

Register 2 or more: $65 each
Plus a $25 materials fee payable at registration 

register online 

 

Megan Bailey - see bio below

 


Sunday Brunch for Kids & Parents (ages 8 and up)

 

Ever wanted to get your kids in on the Sunday Brunch action? And, honestly, parents, wouldn’t you like to make breakfast together and know they can boil an egg before they go out on their own? Bring your kids along so they can learn how to cook their favorites. We’ll prepare jelly french toast and almond butter, strawberry banana smoothies, yogurt, fruit and granola parfaits, bacon, tomato and cheddar breakfast bake with eggs.         

Then sit down and feast!

All children must be accompanied by a parent or guardian. For more information on adding a youth member to your household profile, please see our FAQ page.

This registration is for adult participants ages 18 & up.
Sun., August 11
9:00 am - 12:00 noon
Room: Sesnon House - NEW LOCATION!
Click HERE for a list of campus maps.
Register before May 30: $70
Register after May 30: $80

Plus a $15 materials fee payable at registration 

register online 

 

This registration is for youth participants ages 8-17.
Sun., August 11
9:00 am - 12:00 noon
Room: Sesnon House - NEW LOCATION!
Click HERE for a list of campus maps.
Register before May 30: $50
Register after May 30: $60

Plus a $10 materials fee payable at registration 

register online 

 

Megan Bailey is an instructor with the Cabrillo College Culinary Arts and Hospitality Management program.

 


Miso Making Workshop

 

Used everyday in the traditional Japanese kitchen for over 1300 years, Miso is a Japanese fermented paste high in protein, and rich in vitamins, minerals and probiotics. Taste various kinds of miso and learn the different ways miso is used. The hands-on portion of this workshop involves how-to make miso paste and students will take home 1.5 pounds of miso while the fermentation process will take place at your home for up to 6 months.  

Learn how incorporating miso can help with gut health and also add delicious flavor to your culinary dishes: dressings, soups, glazes, and more. The key ingredient of miso is “Koji” and is also the key ingredient in soy sauce, sake, rice vinegar, and more. Other “Koji” products will be tasted including probiotic seasonings (Salt Koji) and sweet drink/sugar substitute (Amazake), all of which have high health benefits.

Appropriate for students 15 years and up.




Sat., June 15 - CLASS FULL
1:00 - 4:00 pm
Room: 1520
Register before May 30: $70
Register after May 30: $80

Register 2 or more: $65 each
Plus a $15 materials fee payable at registration

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   


 

Sat., September 28
1:00 - 4:00 pm
Room: 1520
Register before Sept. 9: $70
Register after Sept. 9: $80

Register 2 or more: $65 each
Plus a $15 materials fee payable at registration

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   


 

Sat., November 2
1:00 - 4:00 pm
Room: 1520
Register before Sept. 9: $70
Register after Sept. 9: $80

Register 2 or more: $65 each
Plus a $15 materials fee payable at registration

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   


Eriko Yokoyama and Masumi Diaz - see bios below

 


Miso Making with Chickpeas Workshop

 

 

Used everyday in the traditional Japanese kitchen for over 1300 years, Miso is a Japanese fermented paste high in protein, and rich in vitamins, minerals and probiotics. In this workshop you’ll taste various kinds of miso and learn the different ways miso is used. The hands-on portion of the workshop involves how-to make miso paste with chickpeas instead of soybeans. This is a great alternative for those allergic to soybeans, or who want to explore the slightly sweeter taste.

Students will receive 1.5 pounds of miso while the fermentation process will take place at your home for up to 6 months. Learn how incorporating miso into your diet can help with gut health and also add delicious flavor to your culinary dishes: dressings, soups, glazes, and more. The key ingredient of miso is “Koji” and is also includes soy sauce, sake, rice vinegar, and more. Other “Koji” products will be tasted including probiotic seasonings (Salt Koji) and sweet drink/sugar substitute (Amazake), all of which have high health benefits.

Appropriate for students 15 years and up. Please wear closed-toe shoes, long pants, an apron, and hair tied back or under a hat.




Sat., August 17
1:00 - 4:00 pm
Room: 1520
Register before May 30: $70
Register after May 30: $80

Register 2 or more: $65 each
Plus a $15 materials fee payable at registration

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   


Eriko Yokoyama and Masumi Diaz - see bios below

 


Kimchi Making Workshop

 

 

Kimchi is a traditional Korean dish of fermented vegetables such as napa cabbage and daikon radish. What makes it unique is the chili powder to add flavor known as Gochugaru. Kimchi is low-calorie, high-fiber, and packed with vitamins. It is also a powerful antioxidant and provides many probiotic benefits. You will learn the procedure of preparing kimchi, the necessary ingredients, and take home your own jar of veggie kimchi made in class (available for vegans as well!)

Appropriate for students 15 years and up.



COMING SOON!
1:00 - 3:00 pm
Room: 908
Register before March 25: $70
Register after March 25: $80

Register 2 or more: $65 each
Plus a $15 materials fee payable at registration

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   


Eriko Yokoyama and Masumi Diaz - see bios below

 


Sushi Making Workshop

 

 

 

Eriko and Masumi will share their professional experience and rich family heritage as they teach students how to make delicious sushi at home. Get hands-on practice with a variety of sushi making techniques as you learn to make sushi rolls, Temaki sushi hand-rolls, and Gomoku sushi, which is sushi bowl with vegetables and cooked seafood. Although raw fish will not be used in class students will learn about making sushi with fish, including food-safety selection of fish. Students will enjoy a lunch of their sushi creations along with delicious miso soup made from Hakouya miso. Students will go home with recipes, recommendations for where to buy ingredients, and their own makisu, a mat woven from bamboo and cotton string used to roll sushi.



Sat., July 13
11:00 am - 2:00 pm
NEW LOCATION: Ohlsen Foods, in Soquel
2880 Research Park Drive, Suite 200

Register before May 30: $78
Register after May 30: $85

Register 2 or more: $72 each
Plus a $25 materials fee payable at registration

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   


Eriko Yokoyama and Masumi Diaz co-founded Hakouya Probiotics based in the El Pajaro CDC Kitchen Collaboration. Eriko began cooking at the age of 8 at her home in Tokyo and is a classically trained chef graduating from Le Cordon Bleu in Paris. Masumi grew up in the Japanese countryside on a steady diet made from scratch and watched her grandmothers prepare traditional Japanese food, a diet which she follows and enjoys sharing with others.

 


Croissant Workshop

pie

 

Here’s your chance to create an iconic pastry that the French as well as Americans adore! Learn what it takes to create flaky buttery croissants as we roll and fold layers of butter and dough. The best ingredients make the best croissants, so Chef Anne provides European organic butter (mmm, more flavor), King Arthur pastry dough, imported Belgian chocolate, and imported cheese for our savory croissants.  Each student takes home 12 baked croissants and some dough to continue the creative process at home. Classic Croissants, Pain au Chocolat and savory croissants are on the menu!




Sat., August 10
1:00 - 4:00 pm
Room: Sesnon House - NEW LOCATION!
Click HERE for a list of campus maps.
Register before May 30: $70
Register after May 30: $80
Plus a $25 materials fee payable at registration 

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   


Anne Baldzikowski - See bio below, including a video-bio!



Glorious Fruit Tarts

fruit tart

Celebrate the sweet colorful fruits of Spring by learning how to bake a beautiful fresh fruit tart. Learn how to work with rich short dough and fruit glazes. Everyone takes their 9” fruit tart home all boxed up and ready for a party!

 

Sat., June 29
1:00 - 4:00 pm
Room: 908
Register before May 30: $70
Register after May 30: $80

Plus a $25 materials fee payable at registration 

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

 

Anne Baldzikowski - See bio including a video-bio!

 


Farm to Table to Garden - Eating With the Seasons

Learn about “farm to table” concepts, and gain hands-on culinary skills, as you prepare delicious food sourced from local, organic farms and gardens. Gain deeper insight into where food comes from and specifically about sources for locally grown food. We will cook together, learn about eating with the seasons and explore food as a means to wellness. We will save seeds and prepare nourishing dishes using locally sourced, in-season fruits, vegetables, and other ingredients. Learn to make unleavened flat bread, milling flour from wheat seeds, and prepare delicious dips, spreads, soup and salad using regionally sourced ingredients.

We will begin with a short walk to the Saturday Farmer’s Market at Cabrillo College. As cooks, consumers, and stewards of our local environment, we will explore the abundance of options and reconnect to this place we call home. The remainder of the weekend will be spent in the Culinary Arts classroom and kitchen preparing delicious food using fresh local ingredients. You will go home with knowledge of regional food sources, delicious recipes, the skills to prepare meals at home, and to plant the seeds you saved throughout this inspiring workshop.

Students ages 16 and older are welcome, minors must be accompanied by an adult.

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

Sat. & Sun., August 24 & 25
10:00 am - 1:00 pm
Room: Sesnon House - NEW LOCATION!
Click HERE for a list of campus maps.
Fee: $138
Register 2 or more: $ 128 each
Plus a $45 materials fee payable at class 

register online   

 

Melody Overstreet is a Master Gardener of California and certified California Naturalist through California Native Plant Society and UCSC's Arboretum. She developed a rooftop garden featuring edible, medicinal, and dye plants. Her work has been featured in publications such as Seed Broadcast, Inverness Almanac, and Chinquapin Quarterly. She was instrumental in initiating Santa Monica College’s Organic Learning Garden. To learn more about Melody go to www.melodyoverstreet.com.

Sean Adams is a Culinary Arts and Hospitality Management student at Cabrillo College with a lifelong passion for food, community and local produce. He is currently the teen instructor at Teen Kitchen Project, inspiring the next generation of chefs and foodies.

 


Kickstart Your Health: The Power of Plant-Based Nutrition

Have you ever considered a plant-based diet to lose weight, improve your health, or because you’ve wanted to be kinder to our planet and the animals? Have you hesitated because you don’t know where to start or you wonder how you would get enough protein? Whether for health or environmental concerns, or just because you’d like to incorporate more whole foods and vegetables into your diet, you’ll want to join us for this class series. You’ll learn the latest in plant-based nutrition science, as well as how to select, prepare and cook tasty vegan foods while you concurrently “test-drive” this way of eating in a supportive class environment.

Family nurse practitioner, Susan Lavelle, will offer practical tips for getting started, provide updated information and discuss key nutrients and their impact on your health and longevity, as well as demonstrate how to cook a variety of delicious plant-based recipes at every class. You’ll see - it’s not as hard as you think! And, as a bonus, by the end of the class you’ll likely shed some unwanted pounds, reduce your cholesterol and blood pressure, stabilize your blood sugar, and boost your energy and mood. So come test-drive a plant based diet and see how this approach can help you feel better and be more energetic than ever!

This Kickstart Your Health class is a PCRM Food for Life class. The Food for Life program is a community-based nutrition education program of the Physicians Committee for Responsible Medicine (PCRM).

A $40 materials fee includes the book by best selling author, Neal D. Barnard, MD, “21-Day Weight Loss Kickstart:  Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health”

Map and parking information for classes held in room HW1119/Stroke and Learning Disabilities Center

Click HERE for Kickstart Your Health student information

6 Tue., Sept. 3 - Oct. 15 (no class Sept. 24)
6:00 - 8:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center
Fee: $180
Plus a material fees of $40 payable to instructor in class

register online

 

Susan Lavelle - see bio below

 


Let’s Cook Vegan Appetizers

 

 

There is nothing like a delicious appetizer to start off your festivities, whether it’s a family get-together, an elegant dinner party, or a casual game night with your friends. Join us as we explore a wide-range of creative vegan appetizers with fresh, savory, and seasonal flavors and nostalgic textures. From easy no-fuss starters like gazpacho shooters, dips, and pâtés to fresh spring rolls to more sophisticated fare like spinach ricotta puff pastry, ceviche, and caviar, we’ll show you how to wow even the most skeptical palate. We will discuss how to best complement and pair your starters with your setting and meal, as well as seasonality, ease of preparation, and planning for groups of all sizes.

In class we will demonstrate how to prepare 5 appetizers as well as present a variety of others for you to sample. You’ll leave class with scores of new ideas, recipes and the know-how to recreate these scrumptious appetizers at home.

COMING SOON!

Room: HW1119, inside of the Stroke and
Disabilities Center

Map and parking information for classes held in room HW1119/Stroke and Learning Disabilities Center

 

Susan Lavelle & Jan Shaw - see bios below

 


Let’s Make Vegan Cheese

 

 

Want to learn how to make non-dairy cheeses that really scratch that cheesy itch? In this introductory vegan cheese-making class we’ll show you how to make your favorite cheese recipes that you thought were no longer possible with your healthy lifestyle. We’ll show you how to make a velvety cheese sauce to dribble over nachos, a creamy ricotta to stuff in your pasta shells, an addictive parmesan topping to go on everything, crowd-pleasing cheese appetizers and a rich gooey fondue, as well as a simple yet impressive cultured cheese. As we demonstrate these recipes, you’ll be introduced to some ingredients that may be new to you, such as aquafaba, miso, agar-agar, rejuvelac, and others we use to create the right texture and tang. Although we’ll be using a variety of nuts and seeds in our recipes, we’ll also explore vegan cheeses that use other ingredients.

COMING SOON!

Room: HW1119, inside of the Stroke and Disabilities Center

Map and parking information for classes held in room HW1119/Stroke and Learning Disabilities Center

 

Susan Lavelle & Jan Shaw - see bios below

 


Power Foods to Protect Your Brain

 

 

 

One in ten Americans age 65 or older have Alzheimer’s dementia, and the risk increases exponentially as we age. Diseases can threaten our memory and ability to speak, move and think. Yet, a decline in brain function is not an inevitable part of aging nor merely dictated by our genes. Fortunately, we now know that lifestyle can influence whether certain genes are turned off or on and that diet may be the most important factor influencing dementia risk.

Come join us and learn what kind of foods promote brain health, as well as what you should avoid. You’ll learn how a brain-healthy diet also helps lower your risk of stroke, heart disease, and other chronic diseases. In addition, we’ll explore how common cookware and supplements may expose you to damaging toxins. You’ll also hear what the latest research says about specific vitamins and nutrients, as well as what other lifestyle factors can make a difference in your cognitive performance. Best of all, we’ll serve up some delicious dishes you’ll get to sample and we’ll send you home with recipes and resources to support you in taking steps to stay mentally sharp as you age.

Wed., June 12
6:00 - 8:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center

Register before May 30: $48
Register after May 30: $54
Plus a $10 materials fee is payable at registration.

Map and parking information for classes held in room HW1119/Stroke and Learning Disabilities Center

register onlineNew class icon

 

Susan Lavelle is a Family Nurse Practitioner, a PCRM Food for Life Instructor and graduate from the Rouxbe Plant-based Culinary School.  She has been passionately promoting, cooking, and eating healthy plant-based meals for more than a decade because it’s good for health, the animals and the planet.

 


Let’s Make Veggie Burgers!

 

 

 

Burgers are a mainstay of American cuisine and meatless burgers are popping up in popular restaurants everywhere. With summer right around the corner this is a great opportunity to learn to make your own impossibly great plant-based burgers. You will receive a formula to combine your favorite ingredients, form them into patties, and troubleshoot the consistency of the mixture to create the perfect burger. These burgers are made from grains, plant-based proteins, a binder, seasoning, and your favorite veggies. Stretch your burger imagination with mouth watering options like Moroccan yam burgers, black lentil pistachio shiitake burgers, and buffalo chickpea burgers.

You will prepare and cook three different burgers using delicious ingredients, and will go home with tasty recipes and the skills to wow your kids and summer guests!

Wed., June 26
6:00 - 8:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center

Register before May 30: $58
Register after May 30: $65
Plus a $10 materials fee is payable at registration.

Map and parking information for classes held in room HW1119/Stroke and Learning Disabilities Center

register onlineNew class icon

 

Jan Shaw has been a horticulturist for over 40 years and loves to cook. She was coaxed into plant-based nutrition for health reasons and along the way found the marriage of her two passions - plants and cooking - truly gratifying.

 


Festive Appetizers

appetizers

Party season is gearing up with graduations, summer picnics, and beach bonfires! Come to this class and learn some tasty appetizers that you can bring to your parties. We will make Champiñones Rellenos de Chorizo (Chorizo-Stuffed Mushrooms), Beets and goat cheese napoleons, Montasio cheese crisp, Bacon warp dates with almonds, Peppers stuffed with feta cheese, and Salmon croquettes.

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

 

Sat., June 29
6:30 - 9:30 pm
Room: 908
Register before May 30: $70
Register after May 30: $80

Plus a $25 materials fee payable at registration 

register online   

 

Megan Bailey - see bio below

 


Summertime Appetizers

 

Go to your next gathering with a plateful of these appetizers and be the hit of the party! Sip a glass of wine and unwind as we prepare these easy appetizers: Tomato cheddar tart, almond flour crab cake with lemon aioli, grilled eggplant with basil vinaigrette, danish seeded pastry twist, strawberry fields mocktail.


Appropriate for students 21 years and up. Please wear closed-toe shoes, long pants, an apron, and hair tied back or under a hat.

Fri., August 16
6:30 - 9:30 pm
Room: Sesnon House - NEW LOCATION!
Click HERE for a list of campus maps.
Register before May 30: $70
Register after May 30: $80

Plus a $25 materials fee payable at registration 

register online 

 

Megan Bailey is an instructor with the Cabrillo College Culinary Arts and Hospitality Management program.

 


Artisan Donuts

Easy doughs and batters fried crispy and sweet are on the menu for this tasty class. Come to the Cabrillo Bakeshop ready to make some artisan donuts, prepared with high quality ingredients in small batches and made with care. These are not your corner store donuts! Master the art of making Crispy Apple Fritters, Buttermilk Donuts and French Beignets.

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

 

Sat., July 27
10:00 am - 1:00 pm
Room: Sesnon House - NEW LOCATION!
Click HERE for a list of campus maps.
Register before May 30: $70
Register after May 30: $80

Plus a $20 materials fee payable at registration 

register online   

 

Anne Baldzikowski - See bio including a video-bio!

 


Stocks & Saucesvegetable stock

This workshop explores the techniques that are key to the production of stocks, the foundation of many of the soups and sauces that leave guests wondering what is used to make the food they so enjoy at fine restaurants. We’ll go over how stocks are made, including beef stock, chicken stock and vegetable stock, and then be using the stocks to make some sauces that pair especially well with main courses.

 

Sat., June 22
10:00 - 1:00 pm
Room: 908
Register before May 30: $70
Register after May 30: $80

Register 2 or more: $65 each
Plus a $25 materials fee payable at registration

register online   

 

Megan Bailey - see bio below

 


Ice Cream, Sorbets & Gelato!

ice cream

Just in time for summer we will gather, with aprons on, in the Cabrillo Bakeshop to make these delicious frozen confections! Sorbet, gelato, French-style-frozen custard and Philly-style frozen custard are on the menu. For some added fun, we will make waffle cones and cups.

 

Sat., June 8 - CLASS CANCELLED
10:00 am - 1:00 pm
Room: 908
Register before May 30: $70
Register after May 30: $80

Plus a $15 materials fee payable at registration 

Please wear closed-toe shoes, and long pants, bring an apron, and please tie your hair back or under a hat.

register online   

 

Anne Baldzikowski - See bio including a video-bio!

 


Pickling Vegetables Three Ways

 

 

Pickles! It’s a fun word to say, they are even more fun to make, and you can pickle almost any vegetable. Learn how to make pickles 3 different ways- fresh refrigerator pickles, fermented pickles, and shelf stable vinegar pickles that will be hot water bath canned. Learn easy steps for selecting, preparing, spicing and acidifying vegetables into ready to eat, mouthwatering, healthy snacks.

Students will go home with important food safety principles of pickling. With your new pickling know-how you'll be sure that no vegetables go to waste because of a surplus in the garden, an overabundance at the farmers market, or an overloaded refrigerator! Get pickling for health and fun!

No experience necessary, all materials provided in class. Students must wear closed-toe shoes and long pants, and may bring their favorite apron.




Sat., July 27
2:00 - 5:00 pm
NEW LOCATION: Ohlsen Foods, in Soquel - 2880 Research Park Drive, Suite 200
Register before May 30: $78
Register after May 30: $85

Register 2 or more: $68 each
Plus a $15 materials fee payable at registration

register online   


Todd Champagne has taught literally thousands of people how to safely pickle vegetables. He is a graduate of the UC Davis Acidified Foods Manufacturing School. Todd is the co-owner and founder of Happy Girl Kitchen, a CA State Licensed Cannery & viable organic vegetarian business, voted best pickle in Monterey County by Monterey County Weekly readers since opening in 2013.

 


Fruit Jams

 

 

We are so lucky here in California where we have access to the most AMAZING fruit! Right in the middle of berries and plums flowing into season this is a perfect time to learn how to make fabulous low sugar jams with local, organic fruit.

In this workshop Jordan will cover all you need to know to make delicious jams and the keys to preserving food safely. You will learn Jordan’s secret techniques for making low sugar jam that is packed with fresh fruit and flavor. She will cover techniques for making and testing your jam so that it will come out perfect every time. She will cover the topics of hot water bath canning and the PH scale and food safety. Students will get hands on experience with some of the Bay Area's very best produce, and learn techniques for making great preserves at home.

Students will work with local organic fruit that is in season to create some fabulous jams. Learn how to add spices, herbs and citrus to your jams to create your own unique recipes. You will also learn how to preserve fruit in honey in a compote.

Students will go home with three jars of goodies and a lot of new canning knowledge.  

No experience necessary, all materials provided in class. Students must wear closed toed shoes and long pants, and may bring their favorite apron.




Sun., August 11
2:00 - 5:00 pm
NEW LOCATION: Ohlsen Foods, in Soquel - 2880 Research Park Drive, Suite 200
Register before May 30: $78
Register after May 30: $85

Register 2 or more: $68 each
Plus a $20 materials fee payable at registration

register online   


Jordan Champagne was inspired to create community canning events while attending a lecture by organic farming guru Wendell Berry. She writes a seasonal column, The Preservationist, in Edible Monterey, and is the co-owner and founder of Happy Girl Kitchen, a CA State Licensed Cannery & viable organic vegetarian business.

 


Summer Whole Bowl

 

 

The idea of the bowl is based on local and seasonal produce that is always organic, and it's a hearty and filling meal. At Happy Girl Kitchen in Monterey they offer a “Daily Bowl” on their menu, prepared by Chef Suzanne. Join her for this workshop to explore some ideas and create a summer meal based on "The Bowl".

During the workshop students will discuss the ingredients essential to the idea of a “bowl” as a meal. Using the freshest, local, seasonal ingredients available, we will work together in the kitchen to create a simple, nourishing and delicious meal made from scratch that students can take home for dinner that night - yum! Learn handy cooking and prepping techniques to use at home, and leave with a packet of recipes to create many more "Whole Bowl" meals throughout the seasons.

The bowls made in the workshop will be vegetarian, almost always vegan and gluten free, and have dairy options. Options for adding protein will be discussed.

No experience necessary, all materials provided in class. Students must wear closed toed shoes and long pants, and may bring their favorite apron.




Sat., August 17
2:00 - 5:00 pm
NEW LOCATION: Ohlsen Foods, in Soquel - 2880 Research Park Drive, Suite 200
Register before May 30: $78
Register after May 30: $85

Register 2 or more: $68 each
Plus a $25 materials fee payable at registration

register online   


Suzanne Tuescher takes her inspiration directly from the seasonal produce that surrounds this agricultural region.  Her intuitive, creative home-style approach begins with ingredients, not recipes, and focuses on the home. Suzanne is the Chef at Happy Girl Kitchen in Monterey, a CA State Licensed Cannery & viable organic vegetarian business, which has been awarded 'The Best Restaurant for Vegetarians' for the past 5 years!

 


videocameraAnne Baldsikowski enjoys encouraging people to cook in her classes at Cabrillo where she began her formal studies over 30 years ago. She has owned two bakeries: The Queen of Tarts and Let Them Eat Cake! Currently she teaches in the Culinary Arts and Hospitality Department at Cabrillo College. She is the author of “Easy Artisan, Simple Elegant Recipes for the Everyday Cook.”

 

videocamera

Eric Carter has over 15 years of professional experience as a chef and restaurant manager. He enjoys preparing soups, sauces, seafoods, meats and vegetables. He has been teaching Culinary Arts at Cabrillo for over 18 years and is the director for the department.

 

Jeremy MacVeigh studied culinary arts at Western Culinary Institute in Portland, OR and also has a B.S. in food science from UC Davis. Since 2003 Chef Jeremy has been teaching at private professional culinary programs before joining the culinary department at Cabrillo College in 2014. Jeremy has a broad range of culinary interests and enjoys delving into the how’s and why’s of cooking with students when covering topics.

Megan Bailey is an instructor with the Cabrillo College Culinary Arts and Hospitality Management program.

Jackie Christensen, Ph.D., has a passion for herbology and education. She has served as a faculty member for many prestigious colleges where she trained students to become nutritional consultants, master herbalists, and holistic health practitioners. Jackie currently has a private practice in Santa Cruz and works as a master herbalist.

Todd Champagne has taught literally thousands of people how to safely pickle vegetables. He is a graduate of the UC Davis Acidified Foods Manufacturing School. Todd is the co-owner and founder of Happy Girl Kitchen, a CA State Licensed Cannery & viable organic vegetarian business, voted best pickle in Monterey County by Monterey County Weekly readers since opening in 2013.

Jordan Champagne was inspired to create community canning events while attending a lecture by organic farming guru Wendell Berry. She writes a seasonal column, The Preservationist, in Edible Monterey, and is the co-owner and founder of Happy Girl Kitchen, a CA State Licensed Cannery & viable organic vegetarian business.

Suzanne Tuescher takes her inspiration directly from the seasonal produce that surrounds this agricultural region.  Her intuitive, creative home-style approach begins with ingredients, not recipes, and focuses on the home. Suzanne is the Chef at Happy Girl Kitchen in Monterey, a CA State Licensed Cannery & viable organic vegetarian business, which has been awarded 'The Best Restaurant for Vegetarians' for the past 5 years!

Eriko Yokoyama and Masumi Diaz co-founded Hakouya Probiotics based in the El Pajaro CDC Kitchen Collaboration. Eriko began cooking at the age of 8 at her home in Tokyo and is a classically trained chef graduating from Le Cordon Bleu in Paris. Masumi grew up in the Japanese countryside on a steady diet made from scratch and watched her grandmothers prepare traditional Japanese food, a diet which she follows and enjoys sharing with others.

Melody Overstreet is a Master Gardener of California and certified California Naturalist through California Native Plant Society and UCSC's Arboretum. She developed a rooftop garden featuring edible, medicinal, and dye plants. Her work has been featured in publications such as Seed Broadcast, Inverness Almanac, and Chinquapin Quarterly. She was instrumental in initiating Santa Monica College’s Organic Learning Garden. To learn more about Melody go to www.melodyoverstreet.com.

Sean Adams is a Culinary Arts and Hospitality Management student at Cabrillo College with a lifelong passion for food, community and local produce. He is currently the teen instructor at Teen Kitchen Project, inspiring the next generation of chefs and foodies.

 

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