"The Institute offers beginner, mid-level and advanced cookery and technology classes based off of the strengths of American successes and practices.  They are affordable, held each month or will come to your home for groups or one-on-one"  Martin CJ Mongiello, MBA, Certified Executive Chef, Certified Food Executive, Certified Professional Food Manager - former Executive Chef to the President of the United States.  As featured (this is only a partial showing) on the following television stations/studios or in the following publications/books:

USAi has been sold to the Jessie Lewis School of Cooking
 in Europe, March, 2003

CALL US AT 0473.938.901

or email us for information at USAi@go.to

Due to our success in 2002 we were able to lower our prices once again.  As more students attended in volume, we are able to lower our prices - $20.00 US or 20.00 € was payable upon arrival.   Download the 2002 poster (in Microsoft Word) right now.  All classes were taught with a certified HACCP (World Health Organization recognized CODEX) or Sanitation Instructor present for safety, practice and oversight.

2002 Culinary Classes 
(CLICK HERE FOR BUSINESS CLASSES)

at St. Anthony's Parish (held in the great hall - not only for Catholics - we rent the hall as a classroom - that's all).

Housewives (and men!), food lovers, business professionals, fun seekers, interested folks, restaurant chefs, hotel cooks and YOU - are welcome!  If you enjoy a hearty laugh and smiling - then join us!  A Washington Level Certificate in GOLD Leaf is issued to all students after completion of ten classes.  Every student receives a free subscription to Sante' Culinary magazine.  Classes can also be held in homes and clubs for parties, groups and associations.  We work with you.  Bring your favorite knives, tools, apron and books.  A notebook and pen are helpful also.  Handouts and recipes for your portfolio, will be presented to keep and study from.  View some recipes now.

Jan 25 at 1300 (1 P.M.)

This class was a packed success!

"Italian-American Cooking - with a former Executive Chef to the President of the United States, Martin CJ Mongiello and Chef Thad Payne. This month was Italian-American immigrants-a study of American ingredients, we made and tasted a real antipasto, New York style scratch cheesecake with sour cream topping, American style handmade soft breads, olive oils, Modena vinegars, Italian American style wines - from Californian vineyards.  Did you know that tomatoes were considered poisonous when they were first brought from the America's?  Europeans had never seen them before.  Did you know that fresh Mozzarella comes from the Buffalo of Italy?

February 9th - Saturday, at 1300 (1 p.m.) Valentines Celebration is in the air!  So let's do some French-American favorites with part French, Executive Chef Marti Mongiello. Make and taste the secret of Petit Fours (little decorated cakes)!  We'll be working with chocolate and each student will have their hands in it at your own work station!  We also will sample an excellent Californian Chardonnay wine.  We will make some wonderful designs and students will take home treats to enjoy later.  Did you realize that chocolate was never in Europe until the 16th century?  It came from the America's.  $30.00 or 33 €.

March 10th - IRISH-AMERICAN AND MASSACHUSETTS CUISINE: Sunday at 1300 (1 p.m.)  Celebrate Saint Patty's day the Irish-American way!  Don't forget to wear green (and maybe get your fingers green too)!  It's going to be a hot meal cookery day and wine tasting.  We will be making a Boston, Massachusetts Tenderloin with Guinness Stout sauce over hand piped Colcannon Potatoes with decorative mandolin and hand cut carrots, root beets and turnips. Did you know potatoes came from the America's?  The mass Irish immigration in the early 1800's found a love for them to the point where they brought them back home and planted them in Ireland.  The Irish just loved them!  Later in the mid-19th century the great famine occurred.  Potatoes aren't from Europe, originally.  We will also taste a nice Irish-American immigrant Soda bread  Class cost is $30.00 or 33 €.  This class will honor the Boston University Associate Professor and famous Irish-American President of the American Culinary Federation who recently passed away, Doctor Noel Cullen.  Doctor Cullen was a good friend and provided Chef Marti with the inspiration of the Guinness Stout sauce over beef.

April 13th - CALIFORNIA CUISINE:  It's spring and Easter so lets roll out the sunny state of California!  I'm so glad winter is finally over, eh?  Let's discuss the early Spanish influence and later the Gold Rush of the mid-1800's.  We'll take a look at the current melting  pot of Asians and Europeans living together with Hispanics and how it relates to the cuisine.  Just look at the famous Cioppino or San Francisco Sour Dough bread boule filled with Clam Chowder!  Now that's a meal down on Fisherman's Wharf after a day of seeing the Golden Gate bridge, a ride on a cable car and a visit to some Spanish Missions.

     We'll see a flower pot grain bread from the largest inland port in America of Stockton, California, WOW, it's cute!  We will pair that with a Chilled Avocado and Cucumber Soup (page 443 in textbook).  Then we will make a Baby Greens Salad with Warm Goat Cheese and Walnut Vinaigrette (page 444 in textbook).  After this, we will explore and make a real Cioppino (page 452 in textbook), complete with Dungeness Crab, mussels, clams, shrimp, sea scallops and fish.  As we deglaze the pan with sherry we'll taste along side a wonderful series of Californian wines!

May 11th - CINCO DE MAYO AND TEX-MEX!  1300 (1 P.M.)  Discover the exhilarating and spicy  Mexican-American way of life.  Southwest American food!  Did you know peppers came from the America's?  

     How about the very popular seared Tortilla steak soup being served all over the Southwest being made and served to you?  Then, as a student, you cook it next!  "Tex-Mex" cuisine is the only real, native food of America and originated in a small corner of Texas, near San Antonio.  

     Corn, pinto beans, tomatoes and Chile peppers make up the staples of the cuisine along with Longhorn cattle, cowboys, chuck-wagon and Lone Sat chili!  We also will make a famous Mole de Pollo dish.  This is sure to be truly exciting as chocolate is put into the chicken sauce.  Now that is truly a twist and yet this famous dish tastes excellent.

June 8th - Floribbean Cuisine!  Join us June 8th for another fun class and our cooking club of friends.  We meet in a friendly atmosphere and like to laugh.  We will be studying and cooking Floribbean Cuisine.  This is the cuisine of Florida fused with the Caribbean!  Yes, it's called fusion cuisine and it's invigorating and fun.  Lots of flavors combine like fresh fruits, lemons and limes.  We will make a Ceviche of Scallops with a fresh hand made Jicama slaw.  We will sauté a few scallops also just in case you don't like seviche items.  Then it's off to a wonderful Floribbean Grouper (page 160 in our textbook) with Black Bean, Jicama and Corn Salsa.  Students and club members get dirty and have their hands in the action!  Some of us read from the textbook and share stories of travels.  It's amazing how much we can learn from each other and enjoy each others company.  We use only the most expensive and highest quality ingredients shipped in from all over the world so don't worry about anyone making any money on the program!  It's more of a club where we enjoy each others company and cooking!  Call us to join in on the fun at 0472.603.586 or email us.

July 6th - It's a fourth of July festival as we cook up America's favorites like Chicago dogs, Goliath Texas burgers, and Boston Baked beans.  We'll also study colonial cuisine with Thomas Jefferson and George Washington and where this whole BBQ thing came from.  Our class will be held at students home, Kevin and Cheryl.  Email us for directions at USAi@go.to or call us at 0472-603-586.  This will be a good bye to them as they depart Belgium and also will wrap up our school year as classes are out for the summer.  We will then begin again in the fall.

August and September - Student summer classes are out and on summer break.

October 1st and 2nd Food Safety Classes with FS2000 from America.  Translators available for the books and exam.  The books, Mr. Mike Lynch, MS, CFE has published, are in Spanish and English.  The famous author will be flying in from America and working with the new European Union (EU) laws and guidelines...read more now

October 5th - It's off to Maryland and a study of the famous crabs, crab cakes, "Old Bay" seasoning, corn on a stick, hushpuppies and the farmlands of the state.  Pork Chop's with Catoctin Mountain Apple Glaze and Fried Potatoes will be shown!

January 2003: Japanese Mochi Pounding  and Pacific Wine Tasting Festival with Sushi school from Japan, Hawaii and  California.  This class will be translated simultaneously in the English, Japanese, French, Spanish and Flemish languages.  The ceremonial pounding of Mochi (rice) and other Japanese and Pacific customs will occur.  We will be celebrating the entire Pacific region to include New Zealand, Hawaiian and Australia wine and food.  Join us to learn how to eat Sushi and how to make it!  It's going to be a day of fun and excitement!!!  The event will occur on Saturday the 25th of January and will start at 1300 (1 p.m.).

April 2003: Doctor Dean Ornish cookery and Chef Mongiello's new secret cream sauces.  Healthy low fat and no fat Ornish cookery.  Please also visit Doctor Ornish at the world known WebMD website.  Chef Mongiello is a graduate of the Preventive Medicine Research Institute at the Claremont.

Save our website address of: www.go.to/USAi