2 Chefs, 5 Days, Countless Secrets
Make This the Summer You Learn to Cook!



Do you wish Top Chef were on every night of the week?

Does your heart skip a beat when you taste
the first great tomato of Summer?

Are you looking for a graduation gift that will last a lifetime?

Then 2 Chefs, 5 Days, Countless Secrets is for you!


ABOUT LINDA & CINDY

Collectively, Linda and Cindy have been teaching cooking for more than 50 years. They have great chemistry as colleagues and are ecstatic about joining forces to share their craft. Both say that teaching people how to become better cooks is their favorite professional pastime.

Cindy Race has 17 years of restaurant experience and 12 years of experience as a private chef. She has been a culinary instructor in the Bay Area for more than a decade. Her students say she's professional, entertaining, and approachable.

Linda Carucci is an award-winning culinary instructor, cookbook author and former Dean of the California Culinary Academy. Read more about Linda here. Her students say her classes are fun and confidence-building, and filled with the hows and whys of cooking.


SESSION DATES

June 18-22, 2007    Trends & Techniques Section A

July 9-13, 2007     Global Cuisines Section A

July 30-Aug 3, 2007    Trends & Techniques Section B

Aug 6-10, 2007     Global Cuisines Section B

Aug 20-24, 2007   Trends & Techniques Section C

Aug 27-31, 2007    Global Cuisines Section C

Click here to see the complete 2 Chefs calendar.


SESSION 1
Current Trends & Classical Techniques
  • We'll practice the dry-heat and moist-heat cooking methods used by professional chefs and fine cooks around the world: Sauteeing, Grilling, Braising, Poaching, Roasting, Baking, and more.
  • Recipes are updated classics, featuring meat, seafood, poultry, and produce. All incorporate modern preparations and sauces, often resulting in lighter versions of the classics.
  • Each day we prepare a yeast dough or breakfast pastry, as well as a dessert. However, our emphasis is on savory foods, not baking and pastry techniques.
  • We take two excursions each week and offer optional opening and closing receptions. Excursions and receptions are included in the tuition.
  • Each day we prepare and enjoy a 4-course meal paired with wines or other appropriate beverages.
Each session runs for 5 days, Monday through Friday, and begins with an optional opening reception the previous Sunday evening. Classes run from 8:30am to 3:00pm every day except Tuesday, when we meet from 2:00pm to 8:30pm beginning with a visit to a local farmers' market and ending with dinner. On Fridays, there is a lunchtime excursion to COPIA: The American Center for Wine, Food & the Arts in Napa, followed by an optional winery visit and closing reception.


SESSION 2
Global Cuisine
  • Each day features a virtual visit to a different country or culinary region, including visits from guest chef-instructors. Over the course of the summer, we will study the cuisines of China, France, India, Italy, Mexico, Southeast Asia, and Spain.
  • Similar format as Current Trends & Classical Techniques, with an even greater emphasis on cultural influences and the special ingredients and equipment used to prepare these recipes.
  • Each day we prepare and enjoy a 4-course meal paired with wines or other appropriate beverages.
  • Includes two market excursions during the week plus two casual dinners at local restaurants. All are included in the tuition.

TUITION & REGISTRATION
Tuition includes two meals each day plus all specified excursions and dinners.

Tuition for any one week: $1,495

Tuition for for 2 (2 people or 2 weeks): $2,495

Tuition for any single day: $325
Single-day registration is on a space-available basis only and includes any excursion or off-site dinner that may be scheduled on your chosen date.

Two deeply discounted enrollments are available at $995 each week for students willing to spend extra time helping with the set-up and heavier cleaning each day. Please email craceteach@sbcglobal.net if interested.

To register, print out the registration form and mail to the address below, call 707-644-7223 or email Cindy Race at craceteach@sbcglobal.net.

Cindy Race and Linda Carucci
PMB #275
145 Plaza Drive, Suite 207
Vallejo, CA 94591


LOCATION & LODGING

Our kitchen is located at the headquarters of Paulding & Company at 1410 D 62nd Street (at Hollis) in Emeryville, California. A free Emery-Go-Round bus provides service from MacArthur BART to the corner of Hollis and 62nd streets. For our out-of-town students, here are some options for hotels in the vicinity:
CANCELLATION POLICY

Your space is reserved when we receive your full payment.If you must cancel, we will refund 50% of your payment if you notify us at least 4 weeks in advance. Otherwise, you may send a friend in your place. We reserve the right to cancel a class for insufficent enrollment.


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