Brian was Executive Sous Chef at The Tasting Kitchen, an ingredient-driven restaurant on Abbott Kinney in Venice that has received much acclaim. He is now moving on to open a new project in Los Angeles. Brian is a UCLA alumnus who majored in European Studies and minored in Italian. He was inspired to become a chef after many trips … Continue reading
Evan Funke, former chef/owner of Bucato, recently embarked upon his next adventure as chef at Venice Beach’s new hit restaurant, Felix. Known as a master of handmade pasta, Funke draws inspiration from his trips to Italy as well as California produce. What hooked you on cooking? What most caught my attention was the physical and … Continue reading
Jack Benchakul worked at biotech giant Genentech before he got into coffee, eventually trading in his work on cancer-fighting drugs for a brick-and-mortar coffee shop in LA’s Chinatown. The name of his coffee shop, Endorffeine, is one example of how he brings his scientific background into his love for coffee. What hooked you on coffee? My coffee epiphany … Continue reading
Lee Cadesky is the co-founder and COO of both C-fu Foods and One Hop Kitchen. Cadesky earned an M.S. in Food Engineering at Cornell University and later served as a lecturer for the university post-graduation. In 2015 he co-founded C-fu Foods where he leads research and development on “C-fu,” a tofu-like protein made out of insects. Cadesky … Continue reading
Tylor Urias is the Executive Chef for Spencer’s for Steak and Chops at the Doubletree Hotel by Hilton in San Jose. He was raised throughout the United States and abroad in very rural farmlands which helped to grow his interest in ecology, agriculture and food very early on. He works with several organizations such as … Continue reading
Shiho Yoshikawa is the founder and pastry chef of the celebrated Sweet Rose Creamery, known for its daily hand-crafted batches of ice cream. Yoshikawa grew up in Japan where she cultivated her love of cooking and gardening alongside her parents. After moving to the United States at the age of 15, Yoshikawa earned her education at California … Continue reading
Andrea Crawford got her start growing greens in the early 80’s for Chez Panisse. Today she operates Kenter Canyon Farms, selling mostly wholesale greens, including 20,000 pounds of oregano per year to Chipotle. She recently launched a bread line using wheat from her farm. The bread is baked, milled, and harvested using three varieties of … Continue reading
Anthony Myint, a chef based in the Mission in San Francisco, is a founder of the restaurants The Perennial, Mission Street Food, Mission Chinese Food, Mission Cantina, Mission Burger, Lt. Waffle, and Commonwealth Restaurant. His cookbook, co-written with his wife Karen Leibowitz, Mission Street Food: Recipes and Ideas from an Improbable Restaurant, was a New York Times Notable cookbook in … Continue reading
Dr. Elaine Hsiao’s work explores how our gut microbes affect our brains. Continue reading
Sandor Katz, a self-proclaimed fermentation revivalist, became hooked on fermentation with his first homemade batch of sauerkraut, earning him the nickname “Sandorkraut”. As an AIDS survivor, he considers fermented foods an important part of his health and well-being. His 2003 book, Wild Fermentation, was lauded by Newsweek as the “fermentation bible”, and his 2012 book, The Art of Fermentation, received a James … Continue reading
scienceandfooducla 