Thank you for your feedback!

Error submitting form, please try again.


Executive Chef/ Consultant
Cooking With Corralez (CWC)

Throughout his extensive career in Los Angeles, Award-Winning critically acclaimed chef Lance Corralez has put his unique spin in all aspects of culinary arts while not compromising the taste of his cuisine. He credits his cuisine to cooking with simple ingredients while not sacrificing the taste of the food. As a result of his refusal to compromise on quality of food, image of the restaurant and overall passion for cooking, Corralez is well known in the industry for building some of the best restaurant profits by at least thirty percent. Some of these landmark restaurants include Micky’s West Hollywood, Dukes Coffee Shop on the Sunset Strip, and World Café. He launched several establishments throughout Los Angeles including Barbarella Bar, the trendy Silverlake neighborhood eatery that opened to praises to foodies and critics alike and Bex Grill, in the recently revitalized city of Lancaster.

In 2006, Corralez held the esteemed position as Executive Chef at the Abbey in West Hollywood where he oversaw a kitchen staff of 35 and exceeded profits beyond expectations of the management. As a result of his success at the Abbey, Corralez parlayed his experience into executive management while consulting for a variety of establishments ranging from BBQ to gourmet take-out, and even launching the food program at Angeles National Golf Club. Additionally, Corralez also been cooking privately for some of Hollywood‟s biggest stars in film and television and as a result, expanding his knowledge in and out of the kitchen.

A native Angelino, Corralez has been cooking for over 28 years in and around Southern California, His resume and experience are simple and clear: Corralez incorporates skill with a vast understanding of different cuisines and restaurants concepts to produce profits. A self taught chef, Corralez developed a love of cooking at an early age; he began experimenting in the kitchen as a young boy spending his days at the Original Brown Derby where his mother worked as server.

Working and learning his way through the L.A. restaurant scene, Corralez‟ first prominent position as chef was at the Broadway Bar and Grill in Santa Monica. Other notable stints followed, which led him to Executive Chef at the famed Morton’s restaurant where Corralez was the esteemed chef and the mastermind behind fourteen Vanity Fair Academy Award parties, serving to A-list talent ranging from Robert DeNiro, Tom Cruise, Tom Hanks, Arnold Schwarzenegger, Halle Berry, Goldie Hawn, Charlize Thereon and studio executives including Barry Diller and Marvin Davis. Corralez also served as Executive Chef at Echo Park‟s legendary Taix French Restaurant. Aside from working at established restaurants, Corralez also served as General Partner and Executive Chef at Pasadena’s Old Town Bakery adding entrepreneur to his resume and has also been published in a Mary Lou Henner‟s self-help book.

Additionally, Corralez held the Executive Chef title at Bar Celona and Smittys Grill (both in Pasadena), as well as at the Bel Air Bay Club in Pacific Palisades. He was a primary consultant to Food from the Hood, a student owned natural foods company that raised college scholarship funds for LA‟s inner city residents enabling them to become entrepreneurs. The program, a source of great pride for Corralez, was awarded Newsweek‟s American Achievement Award.

Since 2010, Corralez has also been serving as a consultant for some of Hollywood‟s leading executives and celebrities in film and television. Most recently he assisted in the food styling of the successful feature “Little Fockers,” where he helped design many of the turkeys used for the infamous dinner scene. He also assisted in creating unique foods for scenes in NBC‟s hit series “Parenthood.”

In 2011, Corralez created original recipes for “National Blueberry Pancake Day,” and served the cast and crew of the Fox hit show „Glee,” some of his signature pancakes. In April, Corralez was prominently featured in the NBC reality competition series “The Next Great American Restaurant,” where he was paired with an aspiring restauteur hoping to franchise a restaurant concept.

In June, Corralez was featured at the 6th Annual LA Wine Fest where he will be a part of the Robert Mondavi Discovery Wine Tour, offering food pairings to guests and a live cooking demonstration. Corralez marked National Strawberry Shortcake Day on June 14 with appearances in San Diego on “San Diego News in The Morning,” on The CW and in Los Angeles on the KCAL/KCBS News.

In August, Corralez was featured on the Virgin Mobile “Sparah” Web-Series where he taught stars Sarah and Spencer the basics of breakfast. August also marked the launch of Corralez‟ private cooking classes. Corralez exclusively offered first-time students a deal on Living Social, the online marketing couponing service and sold over 100 private lessons to foodies and chefs-to-be.

Gluten Free Blueberry Pancakes


  • 1 1/4 cups gluten-free all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon ground flaxseeds (flaxseed meal)
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup whole mlik
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons vanila extract
  • 1 cup Driscoll’s Blueberries
  • Maple syrup


  1. Mix flour, sugar, ground flaxseeds, baking powder, cinnamon and salt in a medium bowl until well combined. Set aside. In a separate bowl, whisk together milk, egg, oil and vanilla. Whisk flour mixture into egg mixture just until combined. Fold in blueberries.
  2. Lightly grease a large nonstick griddle or skillet over medium heat. Pour heaping 1/4 cup batter onto griddle. Cook about 3 minutes, or until edges are dry and the bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden. Adjust heat as needed to prevent burning. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Drizzle with maple syrup to serve.

Warning: count(): Parameter must be an array or an object that implements Countable in /nfs/c02/h06/mnt/46290/domains/ on line 399

Blueberry Chocolate Pancake Skewers


  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons cocoa powder
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1 large egg
  • 1 tablespoon melted butter
  • 1/2 teaspoon vanilla extract
  • 2 bananas, cut into 1/4-inch thick slices
  • 1 package (16 ounces) Driscoll’s Strawberries
  • 1 package (6 ounces or 1 1/4 cups) Driscoll’s Blueberries
  • Maple Syrup for dipping
  • 12 (6-inch) bamboo skewers


  1. Mix flour, cocoa powder, sugar, baking powder and salt in a medium bowl until well combined. In a separate bowl, whisk together milk, egg, melted butter and vanilla. Whisk milk mixture into flour mixture just until combined.

    Lightly grease a large nonstick griddle or skillet over medium heat. Pour batter onto griddle by the teaspoon. Cook about 2 minutes, or until edges are dry. Flip pancakes and cook about 1 minute longer. Adjust heat as needed to prevent burning. Repeat with remaining batter.

    Cut each strawberry into 3 pieces (2 slices and the end opposite the stem left whole). Stack one pancake topped with strawberry slice, banana, second pancake, strawberry slice, banana then third pancake. Place skewer through blueberry and down into pancake stack. Repeat with remaining ingredients (each serving is 3 skewered pancake stacks). Serve with maple syrup for dipping.

Warning: count(): Parameter must be an array or an object that implements Countable in /nfs/c02/h06/mnt/46290/domains/ on line 399

Driscoll Berry Smoothie

4 oz Driscoll’s Blueberries

3 ¼ oz. Driscoll’s Strawberries sliced

2 oz. Driscoll’s Raspberries

2 oz. Driscoll’s Blackberries

1  cup Oatmeal Milk

In a blender combine all ingredients and blend for 1 minute.


Warning: count(): Parameter must be an array or an object that implements Countable in /nfs/c02/h06/mnt/46290/domains/ on line 399

Blueberry Banana Oat Bread

1-cup low-fat buttermilk
2 large eggs
1 cup mashed ripe banana, about 2 medium
2/3 cup packed dark brown sugar
1/3 cup canola oil
2 cups all-purpose flour
1-cup old-fashioned rolled oats
2 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. salt
¼ tsp. baking soda
1 ½ packages Driscoll’s Blueberries (9-ounces)

Preheat oven to 375º F. Coat a 9 X 5-inch loaf pan with cooking spray and dust lightly with flour.

Whisk buttermilk, eggs, banana, sugar and oil in a large bowl until well blended. Combine flour, oats, baking powder, cinnamon, salt and baking soda in a separate bowl. Stir flour mixture into buttermilk mixture, mixing just until combined. Gently fold in blueberries.  Pour batter into prepared loaf pan.

Bake about 1 hour, or until browned and a pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on a wire rack before slicing. ~

11333 Moorpark Street, #94

Studio City, CA. 91602




Warning: count(): Parameter must be an array or an object that implements Countable in /nfs/c02/h06/mnt/46290/domains/ on line 399

Blueberry Muffins

1 ¾ cup Flour

2/3 cup +1Tbs. Sugar

2 Eggs

½ cup Milk

½ cup Butter melted

1 Tbs. Baking powder

¼ Tsp. Vanilla Fleur de Sel

2 cups Driscoll Blueberries

1 Tsp. Cinnamon


Preheat oven to 450 degrees. In a large bowl mix the flour, sugar, baking powder, fleur de sel and cinnamon. In a separate bowl mix the eggs, milk and butter. Add the flour mixture a little at a time and mix the batter with a spoon. Ten fold in the blueberries. Divide the batter into eight lined muffins tins with paper liners spray the pan and liners with non stick spray.



Warning: count(): Parameter must be an array or an object that implements Countable in /nfs/c02/h06/mnt/46290/domains/ on line 399

No Nuts and Bolts

As part of my new years resolutions, I’ve kicked off the New Year with the goal of stepping out of my comfort zone to try some places I normally wouldn’t.

I ventured to Laurel Hardware ( on a Saturday night about two weeks ago.  My wife and I walked up to the restaurant and there was the doorman stopped a line outside I at the door. I turns out not only was this a restaurant but a happening bar with a huge following.

As I entered, I gave the hostess my name and she walked us though the front part of the dining room. She said there is a table here in the front part of the dining area or she would show us the back dining area. We decided to tour the back room. The back room was dark with a curved bar and packed with the Young Hipsters of West Hollywood.  We decided to sit in front dining room please she gave choices of 2 tables one in the front window or a 2 top next to the kitchen expediter. We choose the one next to the expediter. For those of you who don’t work in the restaurant biz, an expediter is the person who executes the orders and helps get them out the kitchen and on your table.

As we sat at the table we were at a great table to people watch. The server came to the table and asked if we wanted to have a drink.  My wife ordered a glass of wine, and I said I wanted to read the menu first.

We surveyed the menu to find many small bites. When you order small bites, it means that you order more because they are just tastes.  Our waitress returned with the wine. Next, I ordered the crab salad and butternut squash; I also ordered a sidecar to drink. The two appetizers arrived before my cocktail. First we sampled the crab salad. It was served with a little arugula tossed in passion fruit vinaigrette. Since citrus is big this winter, I liked this one. The dressing was very nice on the greens and sweet but very tasty. However the crabmeat was a little too heavy so it actually hid the flavor of salad. We also tasted the butternut squash, which came with coconut milk, lavender and honey. You could barley taste these flavors because the flavor of the squash was so overbearing.  At this point, I was still waiting for my cocktail. We didn’t finish the appetizers when the server finally dropped my drink. The drink was served entirely wrong– a sidecar served in a martini glass with sugar on the rim– what is happening in the bar scene?

I asked our sever what cheese was on the cheese board. She admitted that she didn’t know the answer but that they came from sheep, cow and goat’s milk for a $22 board. As a chef and as a consumer, the server should know better, not ask me if she should ask the chef where the cheese is from. If there’s one thing that frustrates me as a consumer it’s staff not knowing what’s on their menu.

For our entrees, we ordered the burger and a summer squash eggplant pizza. We ordered the burger medium, and it came out medium rare. They served the burger with fixings and house made fries but no ketchup. Our eggplant pizza was very bland and no flavor. Perhaps this is because they were serving a summer squash eggplant in January?!? Call me crazy but that makes no sense.

Overall, I get the hype of Laurel Hardware but I think there are a few screws loose that need find tuning in order to keep customers returning. I’m really big on consistent kitchens and sometimes it takes a little more than a year or so to get the rhythm going and find your niche on the playing field.


Warning: count(): Parameter must be an array or an object that implements Countable in /nfs/c02/h06/mnt/46290/domains/ on line 399

Gluten Free Pumpkin Pie


¾ cup Gluten Free Flour

½ cup Flaxseed Meal

¼ cup Brown Sugar

¼ cup Sugar

3 Tablespoon Shortening or Margarine

¼ cup Coconut Milk


In a mixer blend the flour, flaxseed meal, sugars, and shortening. Then slowly add the coconut milk till firm. The spread in a 9” pie shell and freeze for 1 hour till set.




Preheat oven to 350 degrees



14.5 oz. Pumpkin Puree

¾ cup Sugar

2 Eggs scrambled

1 Teaspoon Cinnamon

½ teaspoon Ground Ginger

¼ teaspoon Ground Mace

¼ teaspoon Salt

10.5 oz. Coconut Milk

1 teaspoon Tapioca Flour


In a bowl place the sugar, pumpkin puree, cinnamon, ginger, mace and salt. Mix in the eggs and milk then add the tapioca flour. Place in pie shell and place in the oven.

Bake for 60 min. let cool



Warning: count(): Parameter must be an array or an object that implements Countable in /nfs/c02/h06/mnt/46290/domains/ on line 399

Dinner at Home

I love cooking dinner at home This is what I had tonight a quinoa kale salad and grilled skit steak, sauted spinach and smashed potatoes








Warning: count(): Parameter must be an array or an object that implements Countable in /nfs/c02/h06/mnt/46290/domains/ on line 399

Dinner under the Stars (Romance, Beauty and Incredible Food, what more could you ask for?):

As we approached our table at La Cava, in the Las Ventanas resort we were very excited to see what this 7-star resort had to offer on their dining menu. The
picturesque dinning room is  simply breathtaking. The  best part is the restaurant is the special view of the resort and the ocean. After we were seated, the Executive Chef Rabrice Guisst approached the table to introduce himself. After a brief conversation, I asked him my favorite question to ask any chef I meet: “What is the best things on your menu.” Chef Guisst said “My staff created the menu, I just streamlined it.”
I’ve been in the business for a long time and for a chef to say this is just classy and honest.
According to Chef Guisst, the cuisine is from
different parts of Mexico where each of his cooks are from.
We started with three appetizers: Garlic Shrimp from the Pacific.This was fresh
tasty and melted in your mouth.






We also sampled Seared Tuna wrapped in Avocado.
What a dish! A simple blend of citrus and flavors that exploded in my mouth was like an explosion of fun.
Next, we tried something like I’ve never had and the flavor is still looming on my taste buds:  Mussels baked in a Molcajete with garlic and a light redsauce. 





To me, this was a HIT and I still can’t wait to replicate it here.You would think after all of those appetizers we wouldn’t be hungry for the main courses. Wrong! We wanted to savor every bite and enjoy the entrees. We shared a  Pacific Red Snapper baked in a banana leaf





The flavors of the dish had incredibly fresh herbs, tomatoes and chile’s. We also sampled a Pork Pibil– a
Suckling Pig Roasted in a wood burning oven in its natural juices with
a sauce that was light spice. This was a huge hit and rich in flavors and quite savory.




For Dessert, we sampled  some Petit Fours sent out by the kitchen





I cannot rave enough about Cava is a destination for dinner that you will not forget. Five plus stars
from service to food to each personal touch, you will not be disappointed…or hungry!

Warning: count(): Parameter must be an array or an object that implements Countable in /nfs/c02/h06/mnt/46290/domains/ on line 399

On the set


Me and the anchors from KCAL9 News

Warning: count(): Parameter must be an array or an object that implements Countable in /nfs/c02/h06/mnt/46290/domains/ on line 399