Okay, this was really supposed to be a simple news announcement about the new culinary classes being taught at the Los Angeles Westin Bonaventure. But when I contacted their operations coordinator to ask for photos, and she sent me this photo of Chef Andreas Nieto, I decided I couldn't just write about the class: I decided I wanted this man to cook for me. I would be perfectly happy to be his sous-chef and wash his pots and pans, just as long as I could remain in the company of his handsome gaze and eat his pan-seared tenderloin.

Wouldn't you?

Enough of gazing into his gorgeous brown eyes. Back to business: The Westin Bonaventure Hotel & Suites, Los Angeles, has announced the creation of a new culinary series, "Cooking on the Edge with Chef Andres," beginning this February.

As more and more people chose to eat out less in this economy, cooking and entertaining at home has become much more popular. The series will show you how to become a celebrity in your own kitchen, and pick up a few chef secrets along the way, so you can wow your guests. (Or your kids, if you're anything like me.)  If you can concentrate on the food, Chef Nieto will teach you how to compose and prepare three-course meals, whether you're entertaining for two or twenty-two, using local and regional market produce, Pacific fish, shellfish, and prime beef. (Look, my specialty is anything that comes out of the microwave. Anything he can teach me will be an enormous improvement.)

The first class, to be held on Saturday, February 7th, will focus on a meal celebrating local and regional ingredients. The three-course meal includes a salad with wiser farm baby romaine, wild strawberries and toasted California almonds dressed with a raspberry vinaigrette. The main course features smoked sea salt crusted pan-seared tenderloin, blue foot and oyster mushrooms, petit baby carrots and caramelized purple cauliflower. A dessert of chocolate truffle fondue will round out the meal. (Oh, I love chocolate fondue so much, I want to swim in it!)

"I am very excited about the opportunity to share my passion for cooking. In 60 minutes or less, we will take you on a culinary journey to prepare the ultimate special occasion dinner," said Chef Andreas. (Okay, by the time I got to this part of the press release, I had decided that I would not just write about the class, but that I must now attend it. I need to know how to prepare a special occasion dinner in 60 minutes or less!)

Participants will be guided by Chef Andreas as they prepare the meal, and afterwards dine at the Chef's table and sample some paired wines chosen by sommelier Henry Marquis. The culinary classes include guided instruction in the kitchen with Chef Andreas, hands-on meal preparation, and enjoying the meal at the Chef's table. Each attendee receives a chef's hat and apron to wear and keep, recipes for all courses prepared and the wine review.

The first class taking place on Saturday, February 7, 2009, begins at 2:30 p.m. Seating is limited to 15 attendees, over 21 years of age, with a cost of $35 per person. Reservations are taken on a first come, first served basis. Anyone interested should contact Claudia Lambaren at The Westin Bonaventure by emailing her directly at This e-mail address is being protected from spambots. You need JavaScript enabled to view it . (I've already submitted my own reservation, which means there are only 14 spots remaining. Best to act quickly!)

Award-winning Chef Andres Nieto brings a unique culinary experience to downtown Los Angeles' Westin Bonaventure Hotel & Suites, overseeing the culinary operations for the hotel as executive chef, including the signature New York-style steakhouse restaurant, L.A. Prime. After completing a degree in Hotel Management in Culinary Arts and a 3-year culinary apprenticeship program, Nieto began his award-winning career. Nieto was recognized as Chef of the Year by Le Toque Blanches International in 2001 and again in 2002 by the American Academy of Hospitality Sciences. Esquire magazine noted Nieto's talents by naming 'Breeze' Best New Restaurant while he was at the helm. Wine Spectator profiled Nieto in a three-page spread in 2002. Additionally, Nieto was awarded the James Beard Dinner and Award, as well as the Best New Chef by Food & Wine Magazine in 2001.

I can't wait to attend the class. Let me know if you'll also be attending, and I'll see you there!