Some of you already know Chef Elliott as a beloved chef-instructor and department head of our Health-Supportive Culinary Arts program. Now, he's the newly appointed Dean of Student Affairs & Career...
Growing up, Pastry & Baking Arts Chef-Instructor Stephen Chavez and his family would take a perennial summer pilgrimage to Catalina Island, about 20 miles off the Southern California coast. “Dead...
Balsamic Vinegar of Modena plays a multi-faceted role in this recipe: Not only does it help act as an emulsifier in the marinade, it also thickens the mixture ensuring adherence to the mushrooms for...
Both an herb and a leafy green, shiso is a therapeutic food in ancient systems like Traditional Chinese Medicine. Some recent research suggests the plant may be helpful in reducing histamine...
Chef Sim has been a baker since 1973. He's working with a three-year-old starter and recommends a three-day dough for "a soft, airy interior with a nice crusty shell on it and a lot of flavor." First...
Chocolate, vanilla, banana or any which way you cut it, homemade pudding is a comforting dessert that can be easily made at home. The Italian version is known as panna cotta and requires the same...
If a bride wants the lace from her veil to be replicated on her wedding cake, or I find a gorgeous trinket at an antique market that would be a perfect adornment for a cake, I have to find ways of...
Chef Chris Arturo has a lot of stories to tell, and he’s bringing them into the classroom. The long-time chef started out running a Barnes & Noble and then worked at a Guitar Center selling half...
California-native Sohrob Esmaili had a penchant for cuisine from a young age. “I was really into baking and cooking as a teen, and I would bring things I prepared at home to school,” Chef Sohrob says...
Chef Natsume is a classically trained pianist and music composer. She inherited her family's love of food growing up and pursued a career in music before she got burnt out and disillusioned, and the...
After serving in the Israel Defense Force (IDF) from age 18 to 22, Alon evaluated his strengths and weakness with his brother to determine a course of study and career trajectory. "I breathe food. I...
"Making pasta is not as difficult as people think," Chef Frank assures. He uses Italian 00 flour for silkiness and wild nettles for green pasta dough with a taste like tangy spinach. Chef Frank...
