{"id":6550,"date":"2014-05-13T19:13:56","date_gmt":"2014-05-14T02:13:56","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=6550"},"modified":"2014-05-16T11:59:59","modified_gmt":"2014-05-16T18:59:59","slug":"local-chefs-pay-it-forward-for-sbcc-culinary-arts-school","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=6550","title":{"rendered":"Local Chefs Pay it Forward for SBCC Culinary Arts School"},"content":{"rendered":"

\"Santa<\/a>If last weekend’s show of support at the launch party for SANTA BARBARA CULINARY ARTS A Taste of Santa Barbara’s Culinary Bounty<\/a>,<\/em><\/b>a new cookbook featuring\u00a062 recipes from Santa Barbara County chefs, caterers and food purveyors, is any indication, our towns’ future chefs will be graduating into a very welcoming culinary community.<\/p>\n

\"Chefs<\/a>

Chefs from Opal, Fresco and Sly’s were out to support the nonprofit Santa Barbara Culinary Arts. Photo by Leslie Dinaberg<\/p><\/div>\n

Local chefs were out in full force to support the cookbook, which is\u00a0a special project of the nonprofit\u00a0Santa Barbara Culinary Arts.<\/a>\u00a0The group raises money to\u00a0endow the\u00a0Santa Barbara Culinary Arts Scholarship in Honor of Julia Child\u00a0for students at the\u00a0School of Culinary Arts at SBCC.<\/p>\n

“We love to support the community,”\u00a0says\u00a0executive pastry chef Julia San Bartolome of Sweet Arleen’s.Sweet Arleen’s<\/a>, which primarily sells via food truck, has plans in the works\u00a0to open a storefront in Santa Barbara. “We’ve scouted out Santa Barbara as key market,” says\u00a0San Bartolome. “Ideally we’ll open something in 2015.”<\/p>\n

\"SBCC<\/a>

SBCC Culinary Student Angela Hernandez. Photo by Leslie Dinaberg<\/p><\/div>\n

Culinary student Angela Hernandez was one of many who staffed the event, held \u00a0on May 3 at the Gourmet Dining Room at Santa Barbara City College<\/a> (SBCC). Handing out delicious samples from Via Maestr<\/a>a 42, Hernandez says the program has really taught her the principles of cooking and really given her a good foundation. “My end goal is to be involved in baking,” says Hernandez, who currently has a part time job at Panera Bread. “My first semester we did a lot of baking, but I really get to do a lot outside of school.”<\/p>\n

\"Alicia<\/a>

Alicia and Laurie of Nimita’s Cuisine were out to support the nonprofit Santa Barbara Culinary Arts. Photo by Leslie Dinaberg<\/p><\/div>\n

The School of Culinary Arts at SBCC\u00a0also has brings in local chefs as guest speakers, many of whom contributed recipes and were on hand to sign books.\u00a0Tama Takahashi\u00a0edited and designed the cookbooks, with photography \u00a0by Linda Blue<\/a>.\u00a0SANTA BARBARA CULINARY ARTS A Taste of Santa Barbara’s Culinary Bounty\u00a0<\/em>is available for sale at local bookstores and other supporting venues.<\/p>\n

\u2014Leslie Dinaberg<\/p>\n

Originally published in\u00a0Santa Barbara SEASONS<\/a>\u00a0on May 12, 2014.<\/p>\n

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