Show 266, March 24, 2018: Kathy Kramer, CEO, OC Fair & Event Center

Kathy KramerA new cutting-edge cooking academy has launched at OC Fair & Event Center to empower underserved youth through free culinary education and mentorship. A commercial kitchen on the fairgrounds was transformed into Hatch Culinary Lab. The new education program is a partnership between OC Fair & Event Center (OCFEC), CulinaryLab Cooking School, Anaheim’s Innovative Mentorship Experience program (AIME) and Spectra, the Fair’s master concessionaire.

“We have an opportunity to change the lives of students through Hatch Culinary Lab and it is important for us to step in to help,” said OCFEC CEO Kathy Kramer. “Here at the OC Fair we love food, so this program is close to our hearts and ties in perfectly with our community give-back mission. I look forward to growing this program to include training for both kitchen staff and front-of-the-house positions.”

The OC Fair’s CEO Kathy Kramer is our guest.

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Show 266, March 24, 2018: Chef Instructor Ryan Wagner, Tustin’s CulinaryLab & Hatch Culinary Lab

Ryan Wagner of CulinaryLabA new cutting-edge cooking academy has launched at OC Fair & Event Center to empower underserved youth through free culinary education and mentorship. A commercial kitchen on the fairgrounds was transformed into Hatch Culinary Lab. The new education program is a partnership between OC Fair & Event Center (OCFEC), CulinaryLab Cooking School, Anaheim’s Innovative Mentorship Experience program (AIME) and Spectra, the Fair’s master concessionaire.

OCFEC invested an initial $54,000 in equivalent value in this community program that this year will provide up to 50 students with training in everything from knife skills, cookery basics and making healthy meals to safety and sanitation. The spring session started Feb. 28 with the first 20 students from Kennedy, Savanna and Western high schools working for eight weeks. A summer internship program and fall certification series will follow, culminating in an event to feed the local homeless community.

The team from CulinaryLab in Tustin is donating staff and time to the program and has created new curriculum tailored to provide students with the basics on how food works, healthy cooking skills and simple recipes they can practice at home with minimal cost and prep time. The goal is to excite students about cooking and food service and empower them to be confident individuals ready to secure employment.

“At CulinaryLab, we do everything we can to immerse students in the world of cooking with experimentation, tons of repetitive hands-on practice, and by involving local chef partners in the teaching process,” said Chef Ryan Wagner. “The goal of the Hatch program is to bring that same high-level culinary education to high school students who might otherwise not have access to it.”

Chef Ryan Wagner the founder of Tustin’s CulinaryLab now continues the story of Hatch Culinary Lab at OC Fair & Event Center with us.

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Show 17, February 16, 2013: Marcus Samuelsson of Red Rooster and Ginny’s Supper Club in Harlem. Author of Yes, Chef, his biography

Marcus SamuelssonChef Marcus is on the National Board of Directors in New York for the Careers Through Culinary Arts Program, and has been a generous benefactor of the effort. C-CAP provides culinary education in high schools for at-risk and disadvantaged students thinking about careers in the culinary arts. As seniors, if the culinary arts becomes a true career direction, there is a generous scholarship program where the best of the best are identified in a series of competitions and are awarded scholarships to the top line culinary arts universities in the country.

Marcus Samuelsson is going to be at Post & Beam in Baldwin Hills on Tuesday evening, February 26th  cooking with host chef Govind Armstrong at a dinner to benefit C-CAP. It’s a “Taste of Harlem” saluting Black History Month. The menu is reimagined soul classics.

The dinner itself is sold out but an After Party with a DJ is being organized. Check with Post & Bream  at 323.299.5599 for the details. It also benefits C-CAP.

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