{"id":915,"date":"2015-09-24T16:26:39","date_gmt":"2015-09-24T16:26:39","guid":{"rendered":"http:\/\/perfectmealtoday.com\/?p=915"},"modified":"2015-09-26T04:06:45","modified_gmt":"2015-09-26T04:06:45","slug":"culiinary-labs-contemporary-cooking-school","status":"publish","type":"post","link":"https:\/\/perfectmealtoday.com\/?p=915","title":{"rendered":"CULINARY LABS CONTEMPORARY COOKING SCHOOL ANAHEIM PACKING HOUSE DISTRICT OPENING"},"content":{"rendered":"

 <\/p>\n

\"tn-3\"\"tn-10\"<\/p>\n

Michael Hepworth<\/span><\/p>\n

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CULINARY\u00a0LABS CONTEMPORARY COOKING SCHOOL OPENS<\/p>\n

 <\/p>\n

\"DSCN9727\"<\/a><\/p>\n

By Kay Schroeder<\/em><\/p>\n

Anaheim,CA(Perfect Meal Today)9\/24\/15\/–Invited\u00a0<\/span>guests assembled at 6:00 p.m. to participate in the cooking school\u2019s first open house. The Culinary Chapel located inside the\u00a0Anaheim\u00a0Packing House proved to be a beautiful, chandelier and crystal laden setting for the instructors\u2019 food demonstrations and allowed ample space for guests to mingle and sample the three menu items.<\/p>\n

\"Mike<\/a>
Mike Backouris, C.E.C., Chef Instructor, Seafood Expert<\/figcaption><\/figure>\n

Guests were able to interact with the instructors and ask questions as the food was being prepared.\u00a0\u00a0 Mike Backouris, C.E.C., Chef Instructor, Seafood Expert, was very generous with his time in answering each of the guests\u2019 questions. His level of detail provided a good understanding of what ingredients were being used and why those particular ingredients were chosen.<\/p>\n

Kudos to Culinary Labs\u2019 Goli Nazari, Sustainability Instructor, with a Masters Degree in Food Culture, for her passion for sustainable, organic, and locally produced items. Goli has traveled and studied in Spain, China, France, and beyond brining a wealth of knowledge and experience to the art of cooking.<\/p>\n

\"\"<\/a>
Goli Nazari, Sustainability Instructor, with a Masters Degree in Food Culture<\/figcaption><\/figure>\n

Menu items included a salad composed of sliced fennel bulbs, micro greens and a sprinkling of fennel seeds. While this item was beautifully constructed and presented, the resulting texture was a bit fibrous with a flavor that was indistinctive and bland.<\/p>\n

\"To<\/a>
To complete the recipe, micro greens and other items were placed on top of the yellowtail tuna<\/figcaption><\/figure>\n

The second food item was yellowtail tuna. Chef Instructor Mike Backouris demonstrated the preparation of this course.<\/p>\n

\"Yellowtail<\/a>
Yellowtail with mixed vegetables<\/figcaption><\/figure>\n

He explained how placing small pieces of tuna between two layers of seaweed and allowing them to sit for a few minutes changed the color and texture of the tuna to something resembling cooked tuna.<\/p>\n

\"DSCN9718\"<\/a>
Chef Mike Backouris demonstrated the preparation of his yellowtail tuna mixed vegetables<\/figcaption><\/figure>\n

To complete the recipe, micro greens and other items were placed on top of the tuna. Although the execution, i.e., construction and presentation, of this item was beautifully done, no discernable flavors could be detected.<\/p>\n

\"Pastry<\/a>
Pastry Chef Instructor Colleen Johnson. the preparation of chocolate cookies using Verona Chocolate<\/figcaption><\/figure>\n

The third item, demonstrated by\u00a0Pastry Chef Instructor Colleen Johnson,\u00a0was the preparation of chocolate cookies using Verona Chocolate (considered the best chocolate available) with three different sources of fats\/lipids. The first preparation was made with unsalted butter, the second preparation was made with margarine, and the third preparation was made with Crisco Baking Sticks. Guests were asked to evaluate the three preparations on taste, texture, and mouth feel. All guests agreed that the cookies prepared with the unsalted butter were superior on all three characteristics.<\/p>\n

\"Chef<\/a>
Chef Instructor Mike Backouris<\/figcaption><\/figure>\n

In summation, Culinary Labs chefs and instructors did an excellent job interfacing with the guests, preparation, and presentation of the food items. Unfortunately, flavor was lacking in the food items except for the chocolate cookies.<\/p>\n

\"Pastry<\/a>
Pastry Chef Instructor Colleen Johnson<\/figcaption><\/figure>\n

Several of the missed opportunities were in the facilitation of the event. Chief Director Mike Wagner might have introduced himself at the beginning of the event and spoken to the guests regarding the purpose of the event, the operation objectives and philosophy of the Culinary Labs, and explained in sufficient detail their chefs\u2019 training program and their inaugural class scheduled for Winter 2016.<\/p>\n

\"Pastry<\/a>
Pastry Chef Instructor Colleen Johnson prepares liquid nitrogen ice cream with pecans<\/figcaption><\/figure>\n

 <\/p>\n

\"DSCN9729\"<\/a><\/p>\n

Allowing that this was the Culinary Labs\u2019 first event, they did a great job on demonstration, interfacing with the guests, and in their excellent presentation of the food.<\/p>\n

\"Stacy<\/a>
Stacy Sato Culinary Lab School Director<\/figcaption><\/figure>\n

Great things can be expected of upcoming Culinary Labs events. Thanks \u00a0goes to Stacy Sato \u00a0Culinary Lab’s School Director. Cheers!<\/p>\n

\"DSCN9725\"<\/a><\/p>\n

Anaheim Packing House District<\/p>\n

Culinary Chapel<\/p>\n

400 S. Anaheim Boulevard<\/p>\n

Anaheim, CA<\/p>\n

http:\/\/www.culinarylabschool.com<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

\"tn-10\"<\/a><\/p>\n

Michael Hepworth<\/p>\n

287 S.Robertson Blvd, Beverly Hills, CA 90211<\/p>\n

 <\/p>\n

\"search\"<\/a><\/p>\n

 <\/p>\n

www.perfectmealtoday.com<\/a><\/p>\n

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Tom Wright: Photography<\/p>\n","protected":false},"excerpt":{"rendered":"

  Michael Hepworth   CULINARY\u00a0LABS CONTEMPORARY COOKING SCHOOL OPENS   By Kay Schroeder Anaheim,CA(Perfect Meal Today)9\/24\/15\/–Invited\u00a0guests assembled at 6:00 p.m. to participate in the cooking school\u2019s first open house. The Culinary Chapel located inside the\u00a0Anaheim\u00a0Packing House proved to be a beautiful, chandelier and crystal laden setting for the instructors\u2019 food demonstrations and allowed ample space […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[22,25,23,24],"class_list":["post-915","post","type-post","status-publish","format-standard","hentry","category-perfect-meal-today","tag-anaheim-packing-house-district","tag-cooking-school","tag-culinary-chapel","tag-culinary-lab","eq-blocks"],"yoast_head":"\nCULINARY LABS CONTEMPORARY COOKING SCHOOL ANAHEIM PACKING HOUSE DISTRICT OPENING - Perfect Meal Today<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/perfectmealtoday.com\/?p=915\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CULINARY LABS CONTEMPORARY COOKING SCHOOL ANAHEIM PACKING HOUSE DISTRICT OPENING - Perfect Meal Today\" \/>\n<meta property=\"og:description\" content=\"  Michael Hepworth   CULINARY\u00a0LABS CONTEMPORARY COOKING SCHOOL OPENS   By Kay Schroeder Anaheim,CA(Perfect Meal Today)9\/24\/15\/–Invited\u00a0guests assembled at 6:00 p.m. to participate in the cooking school\u2019s first open house. 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