Show 46, November 2, 2013: Matt Bencivenga, executive chef and partner of the Wolfgang Puck Catering Company

The 2013 Breeder’s Cup, horse racing’s premier international event, returned to storied Santa Anita Park on November 1st and 2nd.

Matt BencivengaWolfgang Puck Catering (they cater the annual Governors Ball for The Oscars) was selected to serve it’s fine-dining, seasonal cuisine to some 5,000 demanding VIP attendees. Wolfgang Puck Catering’s cuisine was served in the Trackside Marquee, Frontrunner, Sierra Vista, Trophy Lounge and the Chandelier Room. They created multiple field kitchens on-site to serve the guests.

Founding Executive Chef and Partner (of Wolfgang Puck Catering) Matt Bencivenga joins us to talk about the challenges of maintaining Spago quality at large events. It takes a lot of skill, planning, and an army of chefs. To guarantee fine-dining quality one chef is on-site for each hundred guests.

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Show 6: November 17, 2012: Claude Brown– President of the Art Institute of California – Los Angeles

The International Culinary School at The Art Institute of California – Los Angeles offers programs in Culinary Management (Bachelor of Science,) Culinary Arts (Associate of Science,) Baking & Pastry (Associate of Science, Diploma,) and Art of Cooking (Diploma.)

Chef Christophe Bernard is the long-time Academic Director.

The student run restaurant there is Bistro 31 with a dramatic floor-to-ceiling glass wall looking into the pristine kitchen. The restaurant provides the students an opportunity to practice the theory and culinary artistry they have learned and honed over the years in the culinary program.

During the quarter usual hours are Tuesday through Thursday for lunch from 11:30 a.m. until 2 p.m. and for dinner from 6:30 p.m. to 9:00 p.m. Call for hours to be sure of the schedule and parking validation is available. Reservations are advised. It’s a bargain, too ! (310) 314-6057.

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