We are very fortunate to have llustrious chefs and culinary professionals from around Los Angeles volunteering to perform cooking demonstrations and answer questions for Culinary Training Program classes. Guests so far at our new 204 Hampton Drive training kitchen have included Gregg Denter, Kaumudi Marathe, Clémence Gossett, Susan (Suzi) Janson, Bill Disselhorst and Sherry Yard.  
     
 
Sherry Yard, acclaimed pastry chef, author, and Executive Pastry Chef for Wolfgang Puck’s empire including Cut, Spago and Chinois, shares tips from her book, The Secrets of Baking.
  
  Sherry Yard, acclaimed author and Executive Pastry Chef for Wolfgang Puck’s celebrated restaurants (including Cut, Spago and Chinois), shares tips from her book, The Secrets of Baking.  
     
 
Bill Disselhorst, Director of Operations at M Café de Chaya, assisted by friend Tim Cosgrove, General Manager of Wolfgang Puck Catering, explains the importance of precise measurements in preparing pizza dough.		  
  Bill Disselhorst, Director of Operations at M Café de Chaya, assisted by friend Tim Cosgrove, General Manager of Wolfgang Puck Catering, explains the importance of precise measurements in preparing pizza dough.  
     
   
 

Susan (Suzi) Janson, Kensington Caterers' Executive Pastry Chef, uses a scone recipe to demonstrate baking large batches.

  
     
 

Clémence Gossett

Pastry Chef Clémence Gossett of Gourmandise Desserts (and guest teacher at Chefmakers) leads a lesson for CTP students in tart-making and cookie-baking.

  
     
 


Chef Kaumudi Marathe of Un-Curry leads a CTP class on Indian spice applications based in the Ayurvedic tradition.

  
     
 

Chef Gregg Denter of MyCulinaryCoach.com presents a pizza made with the dough that came out of his class on breads and baking.