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NEWS
January 15, 2005
Darleene Barrientos Carefully adding spoonfuls of shortening to a dollop already on a scale Friday, Glendale High School senior Vincent Ching was aiming for exactly 28 ounces to make biscuits for 30 people. The 16-year-old student was not alone. Around him, 33 other high school students from all over the Los Angeles area were busy chopping, measuring, tossing and mixing ingredients for 11 dishes for a party of 30, as their instructors watched. The students were not cooking for a party, but as a joint "cook-in" at Glendale Community College's Los Robles restaurant facility.
NEWS
By Angela Hokanson | March 28, 2008
GLENDALE — The school district has been awarded a state grant for career technical education that will allow for a modernization of the facilities used by Glendale High School’s culinary arts program, which has expanded in scope and popularity in recent years. The state Department of Education announced Wednesday that the State Allocation Board — the policy-making branch of the state’s Office of Public School Construction — has granted $162,300 to the Glendale Unified School District to modernize the facilities used by the Bistro program at Glendale High.
ENTERTAINMENT
December 23, 2004
Some of them were daunted when Chef Peter George picked up a 10-inch knife to demonstrate how to de-vein and slice shrimp into thin strips for the "Vodka Marinated Springroll Martini" appetizer, but soon the 10 cooking students relaxed, laughed and learned new cooking techniques at the California School of Culinary Arts' first of a series of one-day cooking classes, "Dinner for Eight Made Simple." "If you can boil water, you can cook anything," said George, an instructor at CSCA who is accredited by Le Cordon Bleu, the world's most recognized culinary authority.
NEWS
March 2, 2005
STUDY ABROAD CONTRACTS WHAT HAPPENED College staff recommended the board approve contracts with Travel with Savey and EC tours for study abroad trips to Armenia and Italy. WHAT IT MEANS The approval of the contract will clear the way for the first study abroad trip offered by the college to Armenia. Professor Levon Marashlian will lead the trip to Armenia from June 21 to July 21. Professor Roger Bowerman will lead the trip to Italy from June 20 to July 19. VOTE The contract for the Armenian trip was approved 4-0, with Armine Hacopian abstaining.
NEWS
By Kelly Corrigan, kelly.corrigan@latimes.com | August 7, 2013
Construction crews are slated to break ground in the fall on what will become Glendale Community College's largest building. The 90,000-square-foot, three-story structure, to built near the parking garage, will house classrooms and computer labs, as well as the culinary arts, anthropology and writing labs. College trustees last week agreed to hire Altadena-based general contractor Mallcraft, Inc. for the $34.6 million contract, but are still waiting for final approval from state college officials.
NEWS
By Agnessa Kasumyan | February 13, 2014
Though last year saw a number of Honolulu Avenue eateries close their doors, new ones quickly pop up to take their place. One of the newest to debut in the Montrose shopping district is Thee Elbow Room, a petite-sized coffee and lunch spot, replacing the former Java Brew. Soft-spoken and bright-eyed, chief and co-owner Cristal Arguelles moves efficiently through the restaurant, providing a sandwich that made one customer exclaim “home-run” upon the first bite. “I'm very excited to have her here,” said Janelle Williams, a customer and neighbor.
NEWS
August 9, 2001
Alecia Foster NORTHEAST GLENDALE -- It was about 11:45 a.m. and the countdown was on. Glendale Community College's international cooking students moved quickly between the kitchen and dining area, tending to last-minute details. "It's been the talk of the campus," said Yeimei Wang, culinary arts professor and special events coordinator, as she looked on. The students Wednesday were preparing their final luncheon of the summer, which featured food from China, Korea, Japan and Thailand.
NEWS
November 3, 2005
The Glendale-News Press recently visited Crescenta Valley High School's Bistro class and asked students: Are you considering pursuing a career in culinary arts? "I love this class because it's preparing me for my goal. I'd like to have my own catering company." JOANN MINTER, 17 Montrose "I'm taking this class for requirements for a culinary school I'm going to go. I'm going to take culinary classes at GCC." RYAN TAGAWA, 18 Montrose "I'm going to be a chef and restaurant manager.
NEWS
By By Ani Amirkhanian | November 3, 2005
Class at Crescenta Valley High School prepares students for future in the kitchen.Vivian Chang knows she wants to pursue a career in the culinary arts. "I am going to be a chef and a restaurant manager," the 18-year-old said. Chang is in the advanced cooking class, or Bistro, at Crescenta Valley High School. The class prepares students for careers in food service and restaurant occupations. "Cooking makes you a better-rounded person," Ani Javadian said, stirring a pot of tortilla soup.
ARTICLES BY DATE
NEWS
By Agnessa Kasumyan | February 13, 2014
Though last year saw a number of Honolulu Avenue eateries close their doors, new ones quickly pop up to take their place. One of the newest to debut in the Montrose shopping district is Thee Elbow Room, a petite-sized coffee and lunch spot, replacing the former Java Brew. Soft-spoken and bright-eyed, chief and co-owner Cristal Arguelles moves efficiently through the restaurant, providing a sandwich that made one customer exclaim “home-run” upon the first bite. “I'm very excited to have her here,” said Janelle Williams, a customer and neighbor.
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NEWS
By Kelly Corrigan, kelly.corrigan@latimes.com | August 7, 2013
Construction crews are slated to break ground in the fall on what will become Glendale Community College's largest building. The 90,000-square-foot, three-story structure, to built near the parking garage, will house classrooms and computer labs, as well as the culinary arts, anthropology and writing labs. College trustees last week agreed to hire Altadena-based general contractor Mallcraft, Inc. for the $34.6 million contract, but are still waiting for final approval from state college officials.
NEWS
By Bill Kisliuk, bill.kisliuk@latimes.com | February 7, 2011
A Glendale deli and caterer is on the verge of closing after seven years in business and several months in arrears in payments to its landlord. Frank’s Famous Kitchen and Catering, a Verdugo Road institution known for its Philly cheese steaks and hefty sandwiches, received notice last week that it faces eviction, co-owner Roger Frey said. Frey said he and his wife Tracy must come up with roughly $10,000 in rent and back payments for landscaping, garbage and other services at the center it shares with India’s Flavor, Magic Wok and other shops on North Verdugo.
NEWS
By Zain Shauk | January 10, 2009
BURBANK — Middle school students don’t typically learn how to make lasagna, shrimp summer rolls or grilled chicken with cucumber-yogurt sauce at school, but thanks to special funding from the state, children at Luther Burbank Middle School completed a class Friday that gave them those skills. The culinary arts students hurried past steel counter tops and electric mixers, wearing aprons and using an array of knives and measuring cups to finish preparing a meal they served Friday night to about 100 parents and school employees as part of a final project.
NEWS
By Angela Hokanson | April 5, 2008
Ingredients as varied as chocolate and sirloin, honey and cornmeal made their way into batches of chili served up on Friday by high school students from Glendale, Burbank and La Cañada Flintridge. Students who are enrolled in culinary arts classes in seven high schools in those cities congregated at Glendale Community College on Friday for the college’s second annual chili cook-off. The cooking contest, which was hosted by the college’s Culinary Arts, Nutrition and Hospitality Management Department, was meant to be a fun experience for the students, and introduce them to the culinary arts program at the college, said Andrew Feldman, the head of the culinary arts department.
NEWS
By Angela Hokanson | March 28, 2008
GLENDALE — The school district has been awarded a state grant for career technical education that will allow for a modernization of the facilities used by Glendale High School’s culinary arts program, which has expanded in scope and popularity in recent years. The state Department of Education announced Wednesday that the State Allocation Board — the policy-making branch of the state’s Office of Public School Construction — has granted $162,300 to the Glendale Unified School District to modernize the facilities used by the Bistro program at Glendale High.
FEATURES
By Bianca P. Gallegos | March 9, 2007
Amid salsa dancing, pirate-fighting and chili tasting, culinary arts students from nine area high schools became pioneers for the inaugural chili cook-off at Glendale Community College. "It's been quite a learning experience for all of us," said Sarah Harms, culinary arts advisor for Crescenta Valley High School. "The lessons the students have learned from this have been amazing. When you don't know what to expect and [have to] learn how to deal with last-minute change, it really prepares you for the real world."
NEWS
By Anthony Kim | March 3, 2007
Crescenta Valley High School out-cooked eight other high schools Friday in a chili-making showdown at Glendale Community College, serving up what event organizers hope will be a yearly culinary competition. Russel Gruener, 18, a bistro class student at Crescenta Valley High, explained what set his team's recipe apart. "I think it's because we have barbecue sauce," he said. "We also have sirloin beef in ours instead of, like, some kind of pot roast or ground beef." The Crescenta Valley team's presentation — with white table cloths and a snowy antarctic theme — and its chili stood out enough to win the Grand Prize.
ENTERTAINMENT
February 2, 2007
Tiana Driggins , chef de cuisine at Patina's Café Descanso, will demonstrate how to make a delectable meal, salad through dessert, from 2 p.m. to 2:30 p.m. Sunday, Feb. 11, at Descanso Gardens. The bonus, for participants, is tasting the results. She will begin the class by preparing frisee salad with slivered Asian pear, gorgonzola, candied walnuts and raspberry vinaigrette. The entrée will feature roasted salmon filet with red bliss potatoes, artichokes, wilted arugula and Mandarin orange nage.
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