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Los Angeles Times
7 days ago
- Business
- Los Angeles Times
Undeterred by tough restaurant times, students are lining up for this college culinary program
It has been a brutal stretch for L.A. restaurants. Since 2023, hundreds of notable spots have shuttered amid escalating costs for food and labor, and a weakening economy. More recently, the local scene has also been roiled by the January wildfires, which torched several restaurants, caused some to temporarily close and displaced workers. Then, this summer, federal immigration enforcement raids led many undocumented workers to leave their posts over fear of detainment. It's a dicey environment in which to launch a restaurant industry career. But Los Angeles Trade-Technical College's culinary program tells a different story — enrollment grew by 13% last academic year, and it is up nearly 30% since 2019. The program's growth comes as culinary schools have also been closing over the last decade: Le Cordon Bleu shut down its colleges across the country, including a Pasadena branch, in 2017; and a handful of other notable ones closed in 2020 amid the COVID-19 pandemic. Recent Trade-Tech culinary graduates — and the instructors who taught them — said that they are not surprised by the school's success, explaining that the program has appeal, in part, because it teaches useful, real-world skills in a new, modern building. 'Going to school is super important — I tell that to the young cooks we have,' said Trade-Tech culinary graduate Katya Shastova, the chef-partner of Vin Folk, a well-reviewed Hermosa Beach restaurant that opened last year. 'Some people think you can learn in the kitchen. Yes, you can. But when you come into a kitchen with techniques that are already embedded in you ... it puts you on a different level.' Longtime instructor Robert Wemischner said the program emphasizes giving 'students a real-life view of the work that they will be doing in the field.' 'Even at a point when the landscape is bleak, or rather uncertain ... the students wish to find a career, pursue a passion,' he said. 'And they find teachers who fuel that.' There are other factors, too. Department Chair Jerry Vachon said the program may be benefiting from a post-COVID-19 bump, as people rethink their careers. The Los Angeles College Promise initiative, launched about a decade ago by the Los Angeles Unified School District and the L.A. Community College District, has also helped. It provides two years of tuition for select graduating high school students at the college district's nine schools, Trade-Tech among them. Vachon projects future growth for the culinary school, which offers certificates and associate's degrees, through the creation of new topics of study. Trade-Tech will begin awarding a certificate in plant-based cuisine starting this fall. The program is also aiming to provide certificates in food trucks and mobile vending by 2026. Both increasingly popular areas have lower barriers of entry than restaurants. The roughly $50-million Culinary Arts Building, which opened in summer 2021, is a showcase facility that transformed the program, Vachon said. On a recent tour, he showed off a garden used by a new class in green technology, and a cavernous room that included 12 mini-kitchens and was stocked with gleaming stainless steel appliances. Many students, he said, 'really haven't experienced' using the sort of high-end equipment that the school provides. The building's large main kitchen accommodates multiple classes, among them production baking and butchery. Vachon, who long taught a class on charcuterie — 'we do pâtés, terrines,' he said — was particularly proud of the dry-aging refrigerators, where salami hung. It is near the campus coffee bar, whose offerings are prepared and sold by students. Students who recently completed the program said the facilities had wowed them. Raul Gonzalez, 26, said he was studying mathematics at Trade-Tech, but left after an epiphany during a calculus exam: 'I don't want to do this for the rest of my life.' He pivoted to the culinary school three years ago, and received his associate's degree in culinary arts this spring. 'I always had passion for cooking. It finally clicked for me,' said Gonzalez, who is now working toward his associate's degrees in baking and restaurant management, and works at the school's coffee shop during the summer. He hopes to open a restaurant in Guatemala, where his parents are from. Sandy Hernandez, 19, said that baking had been a hobby in high school — but she wanted to develop her skills. She enrolled in the school's baking program in 2023. Hernandez, who earned her certificate this spring, has already found a job preparing custards and other items for a cafe and caterer. For many students, it's helpful that the program is relatively affordable: Vachon said that students can get their certificate or degree for roughly $3,500 to $5,000, depending on the route they choose. By comparison, it costs $22,105 a semester to attend the Culinary Institute of America's outpost in St. Helena, Calif. Graduates of Trade-Tech's culinary program said it prepared them well for their careers. Ricardo Mora, 34, left a job in sales about a decade ago and enrolled at Trade-Tech with the goal of becoming a pastry chef. He earned certificates from the baking and culinary programs in 2017 and 2018, and worked for about three years as a pastry cook, with a stint at SLS Hotel in Beverly Hills. Eventually, though, he tired of it, and pivoted to food photography in 2020. What he learned at Trade-Tech has helped him in this new venture. 'I spent years working hands-on with food, knowing how food should be presented to people,' said Mora, who is from South Gate. 'I can help [clients] make sure the food looks perfect for a photo.' Another graduate, Eric Warren, 72, also used his Trade-Tech experience to launch a culinary career in his late 50s. After graduating in 2011, he debuted the Ooo-We! sauce, a 'sweet, spicy, saucy glaze' that he said pairs well with everything from eggs to pork tenderloin. His path has been unique, but he believes that the culinary program turns out versatile graduates. 'You may start flipping hamburgers, but you may end up being a specialist in caviar,' Warren said. 'Everybody's gotta eat.' Shastova, 34, the chef at Vin Folk, which The Times said last month was 'the most exciting restaurant to open in the South Bay in recent memory,' is among that program's most visible recent graduates. A Russian immigrant, Shastova came to the U.S. in 2011 and settled in New York before eventually relocating to Los Angeles. Pondering her next move, she thought about her mother's bakery back home. 'I figured I already knew how to do that,' she said with a laugh. 'Then I found Trade-Tech.' She graduated with a certificate in culinary studies in 2017. In a further testament to the value of a Trade-Tech culinary education, two other graduates with whom Shastova attended the school found jobs at a well-reputed L.A. area restaurant. They're line cooks at Vin Folk.
Time of India
04-08-2025
- Entertainment
- Time of India
Cultural evening at Alliance Française
T'puram: Exploring education, culture and flavours of France, Alliance Française de Trivandrum has invited students and culture enthusiasts to 'France: Your Next Chapter' on Saturday evening for a vibrant event that showcases the many paths Indian youth can take to study, work and live in France. A visiting French delegation will present opportunities such as higher education, volunteering programmes and English teaching assistants (TAPIF), through both online and offline sessions. The event also features an alumni meet, where attendees can interact with former students and professionals who lived in France and hear about their real-life experiences — from academic life and careers to culture shocks and personal growth. The evening will continue with a French food tasting session by Ann Mary, Le Cordon Bleu alumna and founder of Elize Patisserie, offering a delightful spread of sweet and savoury French treats. The event will conclude with a film screening at 6pm of The Path of Excellence by Frédéric Mermoud — a powerful story about ambition, education and resilience. Entry is free and open to all and the venue is Alliance Française de Trivandrum, Vazhuthacaud.
South China Morning Post
29-07-2025
- Entertainment
- South China Morning Post
Where to find delicious egg tarts in Seoul? 5 of the best bakeries to visit
Rich, custardy egg tarts are associated more with Hong Kong, Portugal and Macau than Seoul, so it may come as a surprise that the city has more than a few bakeries serving top-notch takes on the sweet treat. Advertisement Whether closely following traditional recipes or serving up new twists on the classic dessert, here are five places to get your egg tart fix on your next visit to South Korea's capital. 1. Nata de Nata Tucked away in a quiet alley in Seoul's Seongbuk district, Nata de Nata brings a slice of Portugal to the Korean capital. Run by Luis Filipe Dinis Campo, a Portuguese chef who trained at Le Cordon Bleu in Paris, the bakery exudes authenticity from its brightly tiled walls and colourful decor to the buttery scent wafting from the open kitchen. Egg tarts at Nata De Nata. Photo: Instagram/natadenata1 After spending his childhood in Portugal, Campo's journey took him through Macau and Hong Kong. But it was in Korea that he found a home and his calling: to bring the soulful sweetness of Portuguese egg tarts to a new audience. Advertisement 'Each layer is rolled by hand – the consistency in the folds is what makes it perfect in the oven. We follow the traditional Portuguese method,' Campo says.
Otago Daily Times
28-07-2025
- Entertainment
- Otago Daily Times
Intimate, priceless adventure
The Galapagos grips you good and doesn't let go, Mike Yardley writes. Do the Galapagos sea lions know how good they have got it? Sprawled across the pristine beaches, they wallow, snooze and frolic across the powder-white stretches of sand, blissfully unconcerned by curious passers-by entering their slice of paradise on goggle-eyed shore excursions. In fact, some of the sea lions waddled up to welcome us into their realm of unrivalled wonder. The Galapagos grips you good and doesn't let go. I'm fresh back from my maiden visit to this extraordinary group of islands with Viva Expeditions, enjoying a four-night cruise aboard the magnificent La Pinta. Recently refreshed from tip to toe, this elegant small ship is perfectly proportioned for Galapagos cruising, with a capacity for just 48 guests and over 30 crew, delivering an ultra-attentive, personable experience. My generously-sized cabin had a fresh, soothing design palette, complete with floor-to-ceiling window and superb en suite. The daily towel art was extra-imaginative. Despite being an expedition ship, La Pinta certainly doesn't skimp on luxury comforts, adorned with sophisticated yet relaxed decks and lounges. The canopied sun deck fast became a favourite spot to survey the scenery over a few cocktails, complete with alfresco dining area, bar and hot tub. Watching a fireball sunset torch the skyline with a brush stroke of ethereal colours, over pre-dinner drinks, became an essential twilight spectacle. The main restaurant presented exquisitely divine dining for breakfast, lunch and dinner. I feasted on so many memorable dishes, carefully curated by a Le Cordon Bleu gastronomic director. But it was the ocean-fresh seafood that constantly shone, binging on Neptune's bounty. The supersized shrimps were commonly mistaken for prawns because they were so ginormous and bursting with flavour. My fellow table guests featured a French male model and Hollywood actor, along with a Dutch psychiatrist. Yes, it sounds like the opening line to a joke! Swiftly bonding, we got on like a house on fire. Nature's pulling power is magnetic with young professionals. There were so many perky 30-somethings aboard the cruise, I felt decidedly aged! Our charismatic waiter Wilson attended to our table for every meal service, underscoring La Pinta's winning brand of personal guest service. The sparkling Ecuadorian crew were understandably fuelled with pride in sharing their rarefied pocket of the world with us. And they were unfailingly outgoing, effervescent and hospitable. My four-night cruise began after the 90-minute flight from the Ecuadorian mainland, touching down on Baltra Island, a flat slab of rock thrust out of the ocean by geological uplift. The airport was established by the United States Air Force during World War 2. The short bus ride shuttled us to the dock, where we boarded one of La Pinta's zodiacs (which are called ''panga'' in Ecuador), zipping us over to the ship. The panga rides became a fond feature of our cruise experience, because all the islands we visited entailed tendering ashore in these whip-smart zodiacs. Accentuating the experience, every shore excursion was escorted by one of La Pinta's naturalist guides, with a very small group of guests — no bigger than 10. Sharing the experience with such a small, intimate group of fellow travellers heightened every natural encounter. My main guide was Alexis, who was like a male Alexa. You could ask him anything about the Galapagos and he'd deliver a commanding, enlightening answer. My four-night cruise threaded together the eastern islands of the Galapagos archipelago, marvelling over the diverse landscapes, iridescent waters and abundant wildlife. The eastern group are the oldest islands, the newer islands rising from the west, principally shaped by eruptions. Our first stop was South Plaza Island, where the turquoise waters of the channel pop in the sunlight, contrasting dramatically with the fiery hues of the volcanic terrain. Unfurling like a magic carpet, scarlet Sesuvium succulents sprawled across the lower slopes, studded with a grove of luminescent green prickly-pear cactus. It was here that I enjoyed my first rendezvous with a yellow-grey land iguana, one of the ''big 15'' wildlife heroes of the Galapagos. Their yellow colour is a result of eating so many cacti. You might even spot them rolling these prickly plants in the sand to blunt the spikes. Another South Plaza highlight was standing above the cliffs and watching the sea birds riding the thermals. Frigatebirds are a highlight here, scanning the sea for fish, swooping down to catch them in flight. The males have the most fascinating bright red throat skin sacks, which inflate to form heart-shaped balloons when courting the females. Santa Fe Island is fawned over for its picture-perfect sandy white beaches, heavily populated by hordes of nonchalant, cavorting sea lions. Fully kitted out with snorkelling equipment and wetsuits by La Pinta, the sublime clarity of the water off Santa Fe was begging to be explored. The watery world revealed more majesty, with sea lions, sea turtles and dolphins frolicking, while a vast school of tropical fish flitted about in a carnival of colour. Parrot fish are prolific in these parts and I was intrigued to learn that they are responsible for creating many of the world's white coral sand beaches. Those powder-white sands are the result of parrot fish poop, after they have tucked into the algae or polyps that form over coral. The average parrot fish poops out 450kg of sand a year! They are the great sand-makers of the Galapagos and elsewhere. San Cristobal Island delivered more indelible memories, disembarking at Puerto Baquerizo Moreno, the island's bustling, colourful capital. If Galapagos is a byword for tortoises for you, you'll enjoy several intimate encounters with these graceful giants. My first such experience was at the Cerro Colorado Tortoise Habitat, a magnificent breeding centre for these endangered species. Their lush, deciduous forest is home to dozens of bird species, including another island endemic, the San Cristobal mockingbird. A personal highlight here was ogling the marine iguana, unique to the Galapagos, and a poster-child for Charles Darwin's theory of evolution. These lizards began life as land-lubbers before spreading throughout the archipelago, adapting to graze on submersed algae at low tide. Their striking charcoal colouring blends in perfectly with the lava rock of the islands. Speaking of Darwin, San Cristobal Island is also home to the most astonishing white coral beach, Cerro Brujo. Darwin walked these sands back in 1835, left agog by the enormous colony of sea lions and birdlife. Trying to pick your favourite island in the Galapagos is like being asked to pick your favourite child. But Espanola Island is a perennial heart-stealer because it throngs with so much wildlife and striking scenery. The star of the show is the Galapagos albatross that heavily populates this blessed island. It is the only species of albatross that lives in the tropics, and not only is this bird endemic to the Galapagos, but has the dual distinction of exclusively being found on this island. I gazed in awe watching these enormous birds take flight, walking to the edge of the cliff face and stoically hurling themselves at the sea below, in order to gain speed for flight. Once again, you can get right up close to these birds, who have no fear of people. Backdropped by a gushing lava blowhole, another thrill at Espanola Island was to see so many blue-footed boobies. These clownish birds, with their electric blue feet, are comical to watch on land because their ungainly walking style is highly reminiscent of circus clowns. But in flight, they transform into precision-hunting machines, with spectacular plunge-style dives underwater to snare fish. We also witnessed a mating dance, whereby the male exuberantly shows off his feet to his prospective girlfriend. Apparently, the females prefer a turquoise shade of blue to a deeper blue, and the shade of blue indicates how proficient the male is at catching fish and feeding himself. On my last night aboard La Pinta, before disembarking for more natural glories at Santa Cruz Island, I was enjoying some nightcaps in the inky darkness with some new-found British friends out on the sun deck. As we gazed down at the stern of the ship, over 30 sharks were on the prowl, circling directly beneath us, as flying fish did kamikaze acrobatic manoeuvres, playfully dicing with death. They were too quick for Jaws, but this mass presence of sharks resolutely underscored what a wild, unplugged playground for nature the Galapagos is. There are few places left on Earth where the wildlife shows no fear of humans, allowing you to observe it from just a couple of metres away. While on board the HMS Beagle, Darwin witnessed the Galapagos in complete isolation. La Pinta artfully keeps the faith with that supreme sense of solitude. When we stepped ashore, our small group felt like we had each island only to ourselves. It was a priceless experience with the Galapagos National Park — a living laboratory of evolution and scientific discovery, where the wildlife runs free. Swarming with sharks, crawling with critters, aflutter with remarkable birdlife, surrender to the primal pull of this striking archipelago. A Galapagos cruise is not just enticing or addictive, but transformative.
L'Orient-Le Jour
28-07-2025
- Business
- L'Orient-Le Jour
L Matbakh brings cuisine back to heart of Mar Mikhael
In April 2025, L Matbakh, a new restaurant run by chefs Christine Saad and Elie Harb, opened in the vibrant Mar Mikhail neighborhood on Armenia Street. Focusing on traditional Lebanese cuisine, they provide an immersive dining experience, with most dishes prepared live in front of guests. The concept encourages people to "deconstruct then reconstruct Lebanese cuisine while respecting the flavor," according to Saad, co-owner and co-chef of the restaurant along with Harb. The restaurant revisits classics like hummus, 'served with a siphon, lighter and more textured,' as well as fattoush, served in bite-sized portions. The goal is to blend tradition and innovation using French techniques. The menu changes three times a year, in alignment with the seasons, to keep interest alive. A 12-course tasting menu, available at the six-seat chef's table for $70, is served alongside an à la carte selection with an average check of $55. Reservations are already fully booked until early September. This refined restaurant injects new energy into Mar Mikhail, a neighborhood renowned for its bars and restaurants. L Matbakh is open only in the evenings from 7 p.m. to midnight, with Sunday lunch service from 12 p.m. to 2 p.m. It operates with two daily seatings: the first at 7 p.m. and the second at 9 p.m. Reservations for the chef's table are required due to the venue's high popularity. For other options, walk-ins are welcome, but 'we're nearly full all summer,' Saad notes. The team consists of approximately 30 employees, including 15 kitchen staff who work alongside Saad and Harb. The project required an investment of about $800,000, with 70 percent coming from Saad and the remainder from her partner Harb. The 300-square-meter space is divided into 150 m² of indoor space and 150 m² on the terrace, as well as a dedicated 75 m² kitchen for preparing hot dishes. The restaurant has a total of 100 seats, split evenly between the interior and the terrace. The story of L Matbakh begins with the bold career changes of its two founders. Formerly an auditor, Saad worked for a heating company. She switched to gastronomy, as did Harb, who was previously an interior designer. Two years ago, they met during a nine-month course at Le Cordon Bleu in Tabarja specializing in cooking and French techniques, and they earned their degrees at the end of 2024. Saad said, 'We both said to each other that we'd like to open our own restaurant together, and that's what we did, in April of the following year!' When choosing the type of cuisine, Harb and Saad made their decision quickly. 'Lebanese cuisine is so rich; no one has fully reimagined it yet. Recreating it while respecting its origin and original taste,' she emphasized. This approach of subtly blending French precision with local tastes is reflected in every dish: chicken liver brûlée, 'coffee caviar,' reimagined textures… L Matbakh aims to challenge conventions while keeping the authentic flavors of Lebanese cuisine intact. Given the restaurant's rapid success, the two founders are already considering expanding the concept. 'Nothing concrete for now, but we have had franchise offers in the Gulf and even in Africa. We're open to it!' L Matbakh remet la cuisine au centre de Mar Mikhaël
