Chef Class is a cooking school series from Marjorie Poore Productions, long-time producers of some of PBS' most successful cooking series.
CHEFCLASS – NEW SERIES STARTING MARCH 2008
FEATURING THE INTERNATIONAL CULINARY
SCHOOLS AT THE ART INSTITUTES
Produced by Marjorie Poore Productions
PITTSBURGH – Americans love to cook. And they love to watch television shows that
teach them the techniques and secrets of the world’s best culinary institutes.
ChefClass is the latest cooking school series from Marjorie Poore Productions, long-time
producers of some of PBS’ most successful cooking series.
Without leaving the comfort of their own home, ChefClass takes viewers inside The
International Culinary Schools of the Art Institutes, one of the country’s most prestigious
cooking schools, to learn how to cook like professionals.
Each episode features a top chef-instructor teaching all-important cooking techniques
such as roasting, grilling, braising and sautéing, all taught through the demonstration of
“ChefClass gives viewers a rare opportunity to go inside a professional cooking school
and learn critical cooking techniques and tips that will transform their cooking. The chefinstructors
at The International Culinary Schools are not only fantastic chefs, but they are
great teachers because that's what they do everyday: teach people how to be better
cooks,” said Marjorie Poore, series producer.
In the first episode called “Grilling,” the chef prepares grilled shrimp and shiitake
mushrooms with basil tomato sauce, then an entrée of prosciutto-wrapped quail stuffed
with figs and served with apple walnut salad, followed by a dessert of raisin pecan bread
pudding with brandy sauce.
The second episode called “Roasting” is all about the secrets to a great roast and ends
with a recipe for a chocolate lava cake served with raspberry sauce. “Pasta Techniques”
is a complete primer in making pasta and ends with two delicious pasta dishes that use
fresh seafood. “Braising” teaches the slow-cooking method that produces intense flavors
and moist, succulent meats. Subsequent episodes focus on cooking with rice, how to get
perfect results when sautéing, cooking with eggs, a primer on great salad-making, pan
frying, and soups.
Major funding of ChefClass is provided by Cuisinart; additional funding is provided by
About The International Culinary Schools at the Art Institutes
The International Culinary Schools at The Art Institutes is North America’s largest
system of culinary programs with over 30 locations.
Based on classical Escoffier, Asian and Latin culinary techniques, with an emphasis on
progressive trends and practices, the schools’ curriculum are designed to develop and
sharpen fundamental cooking techniques and professional skills and introduce a variety
of international cuisines. Internships, student-run school restaurants, guest lectures and
Web-based seminars, and study abroad programs help broaden the scope of learning for
Program offerings vary at each school. Prospective students should check the course
offerings at The Art Institute school they are interested in attending before enrolling. To
learn more about The International Culinary Schools at The Art Institutes, visit
www.artinstitutes.edu/culinary or www.exploreculinary.com.
Cuisinart, universally known for introducing the food processor in America, is a leader in
culinary appliances, professional quality cookware and kitchen accessories. The
company’s cutting edge reputation can be seen on numerous fronts, from industry-first
products and design awards to sponsorships of culinary events and TV cooking shows.
Cuisinart manufactures a full range of products under the tagline, “Savor the Good
Life®.” These products include cookware, countertop cooking appliances, blenders, stand
mixers and coffeemakers, as well as food processors, toasters and toaster ovens, ice
cream makers and waffle makers. Cuisinart’s website is www.cuisinart.com.
SiliconeZone, the largest supplier of silicone housewares products in the U.S.,
manufactures bakeware, kitchen tools, gadgets and kitchen accessories in stylish designs
and colors using commercial grade silicone. Always putting a high priority on research
and development, the company has garnered both patents and awards in its brief, six-year
About Marjorie Poore Productions
ChefClass is produced by Marjorie Poore Productions, regarded as the leading pioneer of
culinary programming since the early 1980’s. Poore launched the careers of numerous
celebrity TV chefs, including Jacques Pépin, Huber Keller, and Martin Yan, and has been
responsible for many of PBS’ most successful cooking shows, including Cookoff
America, Grilling Maestros, The Holiday Table, Seasonings, and a PBS special on the
Culinary Olympics filmed on location in Erfurt, Germany.
The National Educational Telecommunications Association (NETA) is a professional
association that serves public television licensees and educational entities in all 50 states,
the U.S. Virgin Islands, and Puerto Rico. NETA serves by connecting people and ideas,
by providing quality programming, educational resources, professional development,
management support, and national representation.
About WQED Pittsburgh
WQED Pittsburgh, honored with the 2007 and 2006 Mid-Atlantic Emmy® Award for
Station Excellence, was founded in 1954 as the nation’s first community-supported
broadcaster. WQED creates, produces and distributes quality programs, products and
services to engage, inform, educate and entertain the public within its community and
around the world. WQED Pittsburgh is one of the first broadcasters in the country to be
fully high-definition (HD) in its studio and field production capabilities. It is the parent
company of WQED-TV (PBS); WQED-DT; WQED: The Neighborhood Channel;
WQED-HD; WQEX-TV (A ShopNBC affiliate); WQED-FM 89.3/Pittsburgh; WQEJ-FM
89.7/Johnstown; a publishing division that includes PITTSBURGH MAGAZINE; local
and national television and radio productions; WQED Interactive (www.wqed.org); and
The WQED Education Department.
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ChefClass Episode Descriptions
Today’s ChefClass focuses on grilling, the ultimate high-flavor, low-fat way of cooking. Dessert is a
delicious bread pudding served with a brandy sauce.
Grilled Shrimp and Shiitake Mushrooms with Basil Tomato Sauce
Prosciutto-Wrapped Quail Stuffed with Figs and Served with Apple Walnut Salad
Raisin Pecan Bread Pudding with Brandy Sauce
Teaching chefs reveal the secrets to great-tasting roasts. Dessert is an irresistible chocolate cake served
with a raspberry sauce.
Greek-Style Boneless Leg of Lamb
Roast Chicken with Spinach, Leek and Goat Cheese Filling
Chocolate Lava Cake
#103 Red Meat Sauté
Culinary School chef instructors show why choosing the right pan and the right cooking temperature is
critical to getting optimum results with sautéed red meats. Dessert is a luscious apple pie with a hazelnut
Sautéed Duck Breast in Green Peppercorn Sauce
Strip Steak with Three-Onion Sauce
Apple Pie with Hazelnut Streusel
#104 Pasta Techniques
It’s a complete primer in making pasta – both dried and fresh -- and the results are two sensational pasta
dishes made with fresh seafood.
Pappardelle Pasta with Sea Scallops and Herb Pesto
Linguine with Clams
Frozen Lemon Soufflés
Today’s lesson is on the slow-cooking method of braising which produces intense flavors and melt-in-yourmouth
meat. Dessert is a surprisingly easy, but impressive apple strudel.
Asian-Flavored Braised Short Ribs
Wine & Tomato Braised Italian Chicken
Apple Strudel with Phyllo Crust and Crème Anglaise
#106 Cooking with Rice
Chef-instructors of The Art Institutes demonstrate the enormous versatility of rice with three great recipes,
including a unique dessert sushi.
New Orleans Jambalaya
Butternut Squash Risotto with Maple-Smoked Bacon
#107 White Meat Sauté
Learn simple, but critical techniques to getting perfect results when sautéing white meats such as pork and
chicken. Dessert is a luscious and flavorful key lime pie.
Sautéed Pork with Mushroom Mustard Cream Sauce
Spicy Southwest Chicken Breast with Roasted Tomato Salsa
Key Lime Pie
#108 Cooking with Eggs
Starting with just a couple of eggs, chef-instructors show how to whip up some sensational dishes,
including crepes made with three different toppings.
Poached Eggs with Smoked Salmon and Goat Cheese
Shirred Eggs with Asparagus and Caviar
French Crepes with Apple, Chocolate, and Strawberry Toppings
Breakfast Migas with Tomatillo Salsa
#109 Sautéing White Fish
Today’s ChefClass features important techniques for sautéing white fishes to get succulent, moist and
great-tasting fish. Dessert is a decadently delicious banana split.
Seared Halibut served with Roasted Fennel and Tomato- Basil Vinaigrette
Sautéed Trout Filet with Lime, Capers, and Tomato
Ultimate Banana Split
Chef-instructors of The Art Institutes present a primer in making salads, from choosing lettuces to making
vinaigrettes. Then it’s an easy-to-prepare pecan pie laced with chocolate and bourbon.
Garden Pasta Salad
Caesar, Arugula & Watercress with Mango Vinaigrette
Butter Lettuce & Lolarosa with Dijon Vinaigrette
Chocolate Bourbon Pecan Pie
Today’s class teaches critical techniques for making pan-fried foods that are crisp, moist, and succulent
using a wide variety of crusts. Dessert is a remarkably light and fluffy cheesecake made with ricotta
Southern Chicken Fried Steak
Ricotta Cheese Cake
The spotlight is on soup in today’s ChefClass which starts with a basic chicken stock which is then used to
make a variety of soul-satisfying soups.
Country Garden Vegetable Soup
Beef Barley Soup
Tomato Basil Soup
Butternut Squash & Apple Soup
#113 Hot Smoking
Today’s cooking class features the technique of hot smoking, a technique that imparts delicious smoky
flavor and tenderness to food. Dessert is a moist and luscious apple cake.
Honey-Brined, Hot Smoked Salmon with Corn Cakes, Sugar Snap Peas and Lemon Vinaigrette
Hot Smoked Herb Wrapped Chicken Breast
Scandinavian Apple Cake
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