Tag Archives: Culinary Arts

Show 483, July 16, 2022: OC Fair Preview with Evy Young, Agricultural Education and Culinary Arts Supervisor Part One

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Evy Young of the OC Fair

The beloved OC Fair is back in Costa Mesa from July 15th through August 14th. for “Feel the Sunshine.” If you love to cook or love to eat, this is the place to meet! “Culinary Arts is again taking center stage at the 2022 OC Fair in the OC Promenade. The Main Stage there is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (Every evening there’s a great band to provide music.)”

The OC Fair’s long-time Agriculture Education and Culinary Arts Supervisor, Evy Young, is our guide to all the delights including the happenings in Centennial Farm. Centennial Farm is the showcase for viewing adorable newborn, baby farm animals. Look for the piglets and baby goats.

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Show 483, July 16, 2022: OC Fair Preview with Evy Young, Agricultural Education and Culinary Arts Supervisor (Part Two) and Team USA’s Finish at Bocuse d’Or Americas Selection

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Evy Young of the OC Fair

The beloved OC Fair is back in Costa Mesa from July 15th through August 14th. for “Feel the Sunshine.” If you love to cook or love to eat, this is the place to meet! “Culinary Arts is again taking center stage at the 2022 OC Fair in the OC Promenade. The Main Stage there is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (Every evening there’s a great band to provide music.)”

The OC Fair’s long-time Agriculture Education and Culinary Arts Supervisor, Evy Young, continues as our knowledgeable guide to all the delights in the OC Promenade and the happenings in Centennial Farm.

Team USA (Head Chef Jeffery Hayashi and Commis Franco Fugel) competed in Santiago, Chile, last Thursday in the Bocuse d’Or Americas Selection vying to be one of the five teams of eight participating to be able to move on to the bi-annual Bocuse d’Or in Lyon France in January of 2023.

Team USA had 5 hours and 35 minutes (following the Bocuse d’Or format) to prepare and showcase their elaborate platter interpretation of Salmon and a plated vegetarian theme with quinoa. Team USA was awarded First Place for their considerable effort and moves on to Lyon in January.

Congratulations Team USA!

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Show 434, July 17, 2021: Evy Young, Agriculture Education Supervisor, OC Fair

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Evy Young of the OC Fair

The beloved OC Fair is back in Costa Mesa from July 16th through August 15th. “If you love to cook or love to eat, this is the place to meet!”

“Culinary Arts is taking center stage at the 2021 OC Fair in the OC Promenade. The Main Stage there is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (And every evening there’s a great band to provide music.)”

“Learn from the best during demos and tasting sessions stocked with kitchen secrets, war stories and more – straight from the experts.”

The OC Fair’s long-time Culinary Arts Supervisor, Evy Young, is our guide to all the delights. Evy supervises Centennial Farm, year-round, a hidden gem of an attraction there for families.

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Show 331, July 6, 2019: Pamela Wnuck, Culinary Arts Supervisor for the OC Fair

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Pamela WnuckThe 2019 OC Fair opens the gates on Friday, July 12th. The Culinary Arts programming, including exhibits, tastings & demonstrations in the OC Promenade building, is always a popular attraction during the Fair.

“If you love to cook or love to eat, this is the place to meet!”

Culinary Arts is taking center stage at the 2019 OC Fair. The Main Stage on the OC Promenade is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (And every evening there’s a great band to provide music.) Learn from the best during demos and tasting sessions stocked with kitchen secrets, war stories and more – straight from the experts.

“Thermomix will be in the new “Culinary Playground” with a hands-on cooking school brought to life like never before. Six fairgoers will have the opportunity to make a signature dish alongside Chef Lynette. Class topics include “Waste Not,” exploring how to get the most from your food.”

“Join celebrity pastry chef and MOF Stéphane Tréand on the Main Stage every Sunday at 1 p.m. as he teaches how to make some of his delectable desserts. Each class has limited space of eight spots per Sunday class. Children ages 9-17 and adults 18 and over are welcome. Each session is 30 minutes. Classes are free.”

Northgate Markets will be showcasing a new gourmet Guacamole Bar. Avocado toast and more fresh avocado favorites will be available for sale.

Pamela Wnuck, the Culinary Arts Supervisor for the OC Fair, cooks up a delectable preview of the 23 days of programming there.

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Show 289, September 8, 2018: Lisa Lipton, Esq., The American Institute of Wine & Food, San Diego Scholarship Chair

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Lisa LiptonSan Diego area food fans who are pursuing careers in the culinary arts, enology / viticulture and beverage studies attention, please. The San Diego Chapter of The American Institute of Wine & Food is now accepting applications for Scholarships in full or part-time accredited continuing education programs. The scholarships typically range from $500 to $2,000, and the funds do not need to be repaid.

The American Institute of Wine & Food (AIWF) is a national non-profit educational organization established in 1981 by Robert Mondavi, Julia Child, Richard Graff, and others to promote a forum for the study and enjoyment of gastronomy. The AIWF is dedicated to advancing the understanding, appreciation, and quality of wine and food through fun educational experiences in support of its Days of Taste® and Scholarship programs.

The AIWF, San Diego Chapter awards scholarships for the pursuit of culinary arts, enology/viticulture, and beverage studies in full or part-time accredited continuing education programs. All schools must be accredited and offer continuous relevant hands-on, in-person experience (not online). Since the money for the scholarships is raised by the San Diego Chapter, scholarships are only awarded to people who are connected to San Diego by school, work, or recent involvement in food or wine/beverage in the area. The scholarship money may be used for study within or outside of San Diego County.

Applications will be accepted until October, 1 2018. Select applicants will be notified of an interview sometime in October.

Lisa Lipton, Esq., AIWF San Diego Scholarship Chair joins us with the details.

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Show 281, July 14, 2018: OC Fair Culinary Arts Programming – OC Promenade Building

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OC Promenade Culinary Arts BuildingThe OC Promenade Building at the OC Fair (through August 12th) is the Home of all the entertaining OC Fair Culinary Arts programming including the OC Promenade Main Stage. It’s the year of “Feed Your Inner Farmer!” celebrating people who play a key role in California agriculture.

If you love to cook or love to eat, this is the place to meet at The OC Fair!

Culinary Arts is taking center stage at the 2018 OC Fair. The Main Stage is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more.

Be sure to sample the local honey offerings at the OC Local Honey station, see the incredible macarons at Master Pastry Chef Stephane Treand’s Patisserie, and sample the natural beverages at Fermentation Farm. (Don’t miss the flavorful root beer that tingles.) Also look for the creations of the magician of fruit carvings, Chef Ray Duey.

Learn from the best during demos and tasting sessions stocked with kitchen secrets, war stories and more – straight from the experts. The 30-minute culinary demonstrations are always new and exciting, educational and FREE. For the inside scoop on everything culinary, stop by the information desk. The stage schedule changes daily and is subject to change without notice.

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Show 169, April 30, 2016: C-CAP Founder Richard Grausman and President Susan Robbins

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Richard Grausman and Susan Robbins of C-CAPCareers through Culinary Arts Program (C-CAP) is a national non-profit that transforms lives of at-risk students through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry. On May 2nd is the C-CAP Los Angeles’ Scholarship Awards Breakfast. Our guests are Richard Grausman, Founder & Chairman Emeritus of C-CAP and Susan Robbins, President, C-CAP.

Since its inception in 1990, C-CAP has awarded over $46 million in scholarships, provided job training and internships, college and lifetime career support, teacher training and product and equipment donations to classrooms. Through C-CAP’s efforts, a large percentage of its students find rewarding careers in the foodservice and hospitality industry with many alumni, now graduates of top culinary schools working in leading restaurants and hotels throughout the country.

C-CAP was founded by Richard Grausman, renowned cookbook author and culinary educator. Its President is Susan Robbins, and its Board of Directors is led by award-winning chef, restaurateur and author Marcus Samuelsson and Mark Weiss, Chief Investment Officer of RFR Holding LLC. C-CAP works with over 16,000 students nationwide.

In 2015-2016 academic year, C-CAP Los Angeles served 3,200 students in 22 schools statewide.  In 2015, C-CAP awarded over $625,000 in scholarships to students from many school districts across the state.

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Show 124, May 30, 2015: C-CAP Los Angeles’ Eric Boardman – Scholarship Awards Breakfast

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Eric BoardmanEarlier in the month the Los Angeles branch of the national Careers Through Culinary Arts Program presented over $600,000 in scholarships and cash awards to 28 deserving high school seniors at the annual awards ceremony hosted by the Montage Beverly Hills. These students will now further advance their education in the culinary arts.

C-CAP is a national non-profit that prepares at-risk high school students for college and careers in the restaurant and hospitality industry. Founded in 1990 by noted culinary educator and cookbook author Richard Grausman, C-CAP provides job training and internships, scholarships, teacher training, cooking competitions, college and career advising, lifetime career support and product and equipment donations to schools.

C-CAP manages the largest independent scholarship program in the United States. Since its inception C-CAP has awarded over $43 million in scholarships and classrooms have received $3.2 million worth of supplies and equipment.

Food TV producer and media personality Eric Boardman (a long-time Advisory Board Member of C-CAP Los Angeles) joins us with the inspiring details.

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Show 55, January 4, 2013: Chef Jesus Sanchez CEC, Culinary Arts Institute, Los Angeles Mission College

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Where can you go to culinary school locally, get a solid foundation, and not be in debt for the rest of your life?

Jesus Sanchez of the Culinary Arts Institute at Los Angeles Mission CollegeCertified Executive Chef Jesus Sanchez, a Culinary Instructor at the Culinary Arts Institute at Los Angeles Mission College in Sylmar for 11 years, is with us with all the key 411.

Their Culinary Arts Institute is housed in a new 85,000 sq. ft. building with 6 classrooms, a demonstration lab/classroom and 7 impressive kitchen lab classrooms.

They offer both an Associate in Arts Degree in Culinary Arts and an Associate in Arts Degree in Restaurant Management. In addition there are Certificate Programs for Achievement in Culinary Arts, Baking & Patisserie, and Restaurant Management.

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January 4: Bill Esparza, Brian Thorson, Sean E. Brown, Ivan Orkin, Jesus Sanchez, Robert Schueller

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Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Bill Esparza, The Mexican Food Maestro and Street Gourmet LA Blog
Segment Three: Brian Thorson, Brewmaster, Haven Gastropub + Brewery
Segment Four: Sean E. Brown, Executive Chef, ESPN Zone of Anaheim
Segment Five: Chef Ivan Orkin, The Ramen Authority Part One
Segment Six: Chef Ivan Orkin, The Ramen Authority Part Two
Segment Seven: Chef Jesus Sanchez CEC, Culinary Arts Institute, Los Angeles Mission College
Segment Eight: Robert Schueller, The Produce Guru, Melissa’s / World Variety Produce

We’re starting off 2014 with a bang. Tune-in…

Chef Jet and Producer Andy preview the show.

We have the fascinating story of a middle-aged chef from New York who ventured to Japan to find himself, opened a modest ramen shop in a Tokyo suburb, and became a huge culinary celebrity in Japan! Bill Esparza is also with us, the Mexican Food Maestro and the unofficial Ambassador to the foods of Baja. Also a look at the truly affordable culinary arts program at Los Angeles Mission College, part of the Community College system.

Bill EsparzaThe 16th Annual Los Angeles Times Travel Show returns to the West Hall of the L.A. Convention Center on January 18 & 19. Our favorite Mexican Food Maestro, Bill Esparza, of the Street Gourmet LA blog is with us to preview his activities at the show.

Bill has cooking demos on the Flavors of the World Stage on Saturday at 3:00 p.m. and on Sunday at 11:00 a.m. The Sunday demo he is doing with Mariana Oviedo who represents the 2nd generation of the acclaimed Guerrerense food cart in Ensenada, Mexico started by her mother, Sabina Bandera in 1962.

Brian Thorson of Haven Gastropub and BreweryHaven Gastropub + Brewery in Old Pasadena has a new brewmaster, Brian Thorson, who has been with them for a year now gaining significant acclaim from area craft beer enthusiasts. Previously in Northern California Brian created quite a following at Drake’s and Trumer Pils.

Brian brews for both Havens as well as a few select wholesale accounts. There are typically some 12 Haven styles at any given moment but that varies by season.

A current standout is El Barista Rojo brewed with Portola Coffee Lab coffee (added during conditioning.) Also of particular note is the Hops, Inc. This IPA showcases hop flavor and aroma without bitterness.

Sean Brown of the ESPN Zone in AnaheimThe ESPN Zone in Anaheim in Downtown Disney is the last of the ESPN Zones so it’s a special place. ESPN television and radio is owned by Disney and its an enormous profit center for the parent corporation.

Besides being the primo sports viewing complex of choice in the area there is a welcome new direction in the food. The new executive chef, Sean E. Brown, is committed to serving the best in homestyle American comfort food. Let’s talk about the brined pork chop special for instance.

Chef Sean spent ten years cooking in Hawaii before returning to the mainland so fresh and local is part of his repertoire! He wants to be part of the community and especially welcomes Orange County locals to stop-by and say hello.

Look for a new lunch menu in the near future. Currently they offer an all-day menu.

Ivan Orkin of Ivan RamenIn 2007, Chef Ivan Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He had never launched a restaurant previously.

He was a foreigner trying to make a name for himself in a place that is fiercely opinionated about ramen. At first customers came because they were simply curious. Word then spread quickly about Ivan’s handmade noodles, clean and complex broth, and thoughtfully prepared toppings.

Soon enough Chef Ivan became a culinary celebrity in Japan. Fame in Japan begat his own best-selling brand of premium instant ramen.

Ivan Ramen in New York City and TokyoToday there are two busy Ivan Ramen locations in Tokyo and the new Ivan Ramen Slurp Shop in Manhattan. Ivan Ramen New York, a full-service Japanese restaurant, will open in the next couple of months.

International food authority Anthony Bourdain (CNN’s “Parts Unknown”) had this to say about Ivan Orkin :
“What Ivan Orkin does not know about noodles is not worth knowing.”

Ivan Orkin has told his story in the newly published Ivan Ramen – Love, Obsession, and Recipes from Tokyo’s Most Unlikely Noodle Joint. It’s both a memoir and a cookbook. Chef Ivan shares more than forty recipes including the complete, detailed recipe for his signature Shio Ramen.

Celebrity Chef David Chang of the Momofuku restaurant empire in New York wrote the hilarious forward.

Where can you go to culinary school locally, get a solid foundation, and not be in debt for the rest of your life?

Jesus Sanchez of the Culinary Arts Institute at Los Angeles Mission CollegeCertified Executive Chef Jesus Sanchez, a Culinary Instructor at the Culinary Arts Institute at Los Angeles Mission College in Sylmar for 11 years, is with us with all the key 411.

Their Culinary Arts Institute is housed in a new 85,000 sq. ft. building with 6 classrooms, a demonstration lab/classroom and 7 impressive kitchen lab classrooms.

They offer both an Associate in Arts Degree in Culinary Arts and an Associate in Arts Degree in Restaurant Management. In addition there are Certificate Programs for Achievement in Culinary Arts, Baking & Patisserie, and Restaurant Management.

With the new year what’s in season with local fruits and vegetables?

Robert Schueller of Melissa's World Variety ProduceOur resident produce guru, Robert Schueller of Melissa’s World Variety Produce, is back with us to highlight what’s best of the season right now.

We’ll talk Korean Pears, Cocktail Grapefruit, Meyer Lemons, Key Limes, Dutch Yellow Potatoes, Padron Peppers, Baby Brussels Sprouts and Kale Sprouts.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Bill Esparza, The Mexican Food Maestro and Street Gourmet LA Blog
Segment Three: Brian Thorson, Brewmaster, Haven Gastropub + Brewery
Segment Four: Sean E. Brown, Executive Chef, ESPN Zone of Anaheim
Segment Five: Chef Ivan Orkin, The Ramen Authority Part One
Segment Six: Chef Ivan Orkin, The Ramen Authority Part Two
Segment Seven: Chef Jesus Sanchez CEC, Culinary Arts Institute, Los Angeles Mission College
Segment Eight: Robert Schueller, The Produce Guru, Melissa’s / World Variety Produce