We currently have two Chefs in residence!
Please scroll down to learn about classes taught by both Chef Phillis Carey and Chef Edie Dourleijn
Cooking with Chef Nikki
Hearty Vegetarian Italian Meal
Can vegetarian meals be hearty? Absolutely!
Enjoy these Italian recipes made with fresh and delicious ingredients.
Shaved Fennel and Pear Salad
Roasted Broccolini with Lemon and Parmesan
Ricotta Dumplings (Gnudi) with Brown Butter and Sage Sauce
Tuesday, January 26, 5-7 PM
$20/Member, $25/Non-Member WITHOUT ingredients delivery*
$50/Member, $55/Non-Member WITH ingredients delivery *
*Delivery only available in 92037. To request, email firstname.lastname@example.org.
Each participant will receive an access link to the live class, ingredient list, and recipes.
Ingredients can be picked up at LJCC on Tuesday, January 26. 10 AM-4 PM.
Reservation required by Sunday, January 24th, 10 AM
Chef Nikki Schaeffer Bio
Since 1990, Chef Nikki Schaeffer has explored the culinary spectrum from working at Wolfgang Puck's ObaChine in Seattle, to the four-star luxurious Silks at Stonehedge Inn in Massachusetts. She holds a degree in Baking and Pastry Science from Johnson & Wales University and has worked alongside internationally renowned Executive Chefs. It was under those mentors that she learned the important elements of fine dining, the science of taste, and cooking techniques that have earned her accolades for over two decades.
In 2001, Nikki was hired by an upscale restaurant group for a temporary, yet unique, position. She was to relocate to Southern California for several months to plan and execute wine-paired dinners along the West Coast in order to promote the company and increase brand recognition. When the job ended, and it was time to return to the East Coast, she decided she would rather stay in Southern California!
She quickly found a job in the area and spent the next 13 years as a corporate Pastry Chef while running her own catering company. In 2014, she semi-retired from the production side of the restaurant business and became a private consultant for restauranteurs. In 2015, Nikki found her true (second) calling: teaching. Hired for her boisterous personality, as well as her willingness and desire to pass on everything she has learned as a Savory and Pastry Chef, Sur La Table hired her to be an Instructor. In a short time, she was promoted to Resident Chef, directing the Culinary program at SLT’s La Jolla location until its recent closure.
Nikki resides in Encinitas with her turtle, Puck (no relation to Wolfgang).