Tricks of the Private Chef Trade
Workshop by June Pagan, Private Chef
To view workshop excerpts, please visit me at my youtube page:
www.youtube.com/junepagan
Secrets of Healthy Gourmet Cooking
Workshop by June Pagan, Private Chef - special workshop to benefit Star Prep Academy
Small Class Size (6 students, face-to-face approach)
4-hour course
Price: $100.00
Hours: 2-6 p.m.
Date: A Sunday afternoon, to be arranged
Location: Marina del Rey, CA
www.junepagan.com
310.823.0929 office
310.832.0509 cell
e-mail: junepagan@verizon.net
The purpose of this workshop is to teach the student how to deliver simple, healthy and flavorful meals to their family and friends. I will describe my work as a private chef, while demonstrating specialized dishes that I have prepared for my clients over the years. I have developed hundreds of specialty dishes that satisfy the most discerning palate, while promoting good health and weight control. You will enjoy tasting some of the dishes that I have prepared for Al Pacino, Elizabeth Taylor, Eddie Murphy, Prince, Aaron Spelling, and Pia Zadora. Some of the dishes that we will be preparing are:
Workshop #1 “Cooking Your Way to Job Security”
Small Class Size (6-8 students, face-to-face approach)
8 Hour course (one day)
Price: $175.00
Hours: 10:00 a.m. to 6:00 p.m.
Dates: To be arranged - call or email for further information
Location: Marina del Rey
Website: www.junepagan.com
email: junepagan@verizon.net
310.823.0929 office
310.832.0509 cell
The purpose of this workshop is to teach the student how to deliver simple, healthy and flavorful meals to their family or employer’s family.
We start the morning with a trip to Gelson’s Market, where I will guide you through the aisles and provide you with shopping tips and invaluable information about product selection.
Upon our return to the kitchen, the face-to-face demonstration cooking will begin, starting with breakfast-type breads and a discussion about the morning meal, including a hands-on preparation of the most intimidating “poached egg.”
As we move on to lunch options, there will be an in-depth discussion about the role of the private chef with abundant tips for effective work habits, such as CAYG (Clean As You Go), When In Doubt (Throw It Out), and “Garnish ,Garnish, Garnish” (presentation). We will also touch briefly on Front Service (dining room skills and strategies).
By dinner, we will be focusing on the details that make a meal “Top Notch,” Our clients are refined and have discriminating palates. They demand well-prepared meals that are a joy to consume. By providing this service to them you are building “Job Security.”
Here are some sample recipes that we will be offering:
· Roast Salmon Croquettes "Old Bay" with a variety of sauces
· Asian Inspired Piedmontese, New York Steak, Pan Grilled
· Oven Rotisserie Chicken with Apricot “Saucy Susan” Sauce
· Thanksgiving Turker Burger
· Grilled Miso Shallot Chicken Salad
· Whole Wheat Walnut Bread
· The perfect Apple Pie
· She Devil Mocha Flourless Cake
Included with this workshop will be recipes of all dishes prepared and a list of recommended reading, as well as resources for product used in the workshop.
For a successful learning experience, be sure to have a pen and a notepad, and good night’s sleep. It will be intense!
Thank you,
June Pagan
Here are a few photos of a recent special workshop that I provided at no cost, to a select group of graduates from the St. Joseph Center Culinary Program. I was thrilled to provide this workshop to such a deserving, hard-working, and enthusiastic group of students. The workshop wound up lasting for ten straight hours!
The ten-week Culinary Training Program at St. Joseph Center was created in 1991 to prepare individuals for entry-level positions in the food service industry, especially institutional kitchens such as those found in hospital and corporate cafeterias. The program consists of six weeks of classroom training followed by a four-week externship. The classroom training includes Life Skills such as effective communication, work place issues and time management, culinary theory, and a food service practicum.