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QUIZ TIME -- Why does a chef's toque (or toque blanche) -- that tall white brimless hat with folds -- have 100 pleats? The French adage says the 100 folds correspond to the 100 ways to cook an egg. Let's see, there's scrambled, poached, hard boiled, fried, frittata, deviled, quiche, omelette, shirred . . .
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No School
September 5, 2016
Parent Mixer
September 9, 2016
RSVP at http://www.signupgenius.com/go/20f0c4fa8aa28a1ff2-cah1
No Conservatory
September 14-15, 2016
No School
September 16, 2016
Savor Santa Ana
September 16, 2016, 5-9 p.m.
CA&H Back to School Night
September 27, 2016, 6-9 p.m.
No School
October 3, 2016
Ronald McDonald House
October 8, 2016, 7 -11 a.m.
OCSA Preview Day #1
October 8, 2016
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Homecoming Dance; PSAT
October 15, 2016
No Conservatory; College Fair
October 20, 2016
CA&H Pie Sale (online sales)
October 24 - November 6, 2016
FIT training (CA Restaurant Assoc. Foundation)
October 25, 2016; details coming
ProStart Boot Camp
October 29, 2016
Halloween
October 31, 2016 -- the best day at OCSA!
OCSA Preview Day #2
November 5, 2016
CA&H Pie Sale (distribution)
November 17-18, 2016
Thanksgiving Break
November 21-25, 2016
Field Trips and more
To be announced
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A Wonderful Start to the Year
Even before conservatory classes began this year, a large group of CA&H students (including brand new Level 1 students!) volunteered at an exciting new event in Orange County, the Orange Home Grown Farmer's Market to Table Dinner, on Saturday, August 27, 2016. The dinner of 200 guests, at $150 per person, was a fundraiser for the OHG Education Farm. The students worked hard and long, setting up tables, prepping and plating dishes, cooking under the supervision of some amazing Orange County chefs, serving guests and passing trays of delicious appetizers, and staying late to help clean up. Bravo team -- you made us proud! Thank you for representing CA&H so well to the following: Alexandra Neoman, Austin Crawford, Chris Bergren, Christopher Duran, Cloyce Martin, Hannah MacDonald, Henry Barber, Ian Tomlinson, Jack Bray, Nathan Hunter, Katie Lee, Leila Benjelloun, Letty Tackett, Lizzy Sanchez, Miles Knudtson, Naomi Vazquez, Nick Morgan, Rachel Bland and Veronica Padilla.
You can see many more photos in our Facebook album here:
https://www.facebook.com/media/set/?set=a.1155664927838373.1073741862.546660808738791&type=3
Comments from some of the organizers and chefs:
"These kids handled themselves beautifully! We were so proud of them! Thank you Nancy Luna MacDonald for suggesting them!" Paula Soest, Orange Home Grown volunteer and event organizer.
"They're like sponges. I tell them what to do and they say "Yes chef. Thank you chef,'"-- Dee Nguyen, chef-owner of Break Dawn in Laguna Hills.
"They are so respectful," Gabbi Patrick of Gabbi's Mexican Kitchen.
Dean Kim, master baker, called our kids "Rock stars."
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Farmer's Market to Table: Nathan Hunter, Level 1, helping out by cooking fennel sausage in the outdoor kitchen at the Orange Home Grown Farmer's Market to Table Dinner.
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Farmer's Market to Table: Veronica, Hannah and Rachel displayed beautiful teamwork (and smiles) at the event.
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Farmer's Market to Table: What a gorgeous setting for a fundraiser!
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ALUMNI NOTES
Congratulations to CA&H graduate ('16) Jackie Hanson who was recently notified that she is the recipient of two scholarships, one from the National Restaurant Association Educational Foundation and Rolf Lewis CCA Scholarship Fund and another from the Guy Fieri CWK Foundation. Well done!
In August, CA&H graduate Noah Rosen ('16) was awarded a prestigious scholarship from the James Beard Foundation. Congratulations Noah! Noah is currently attending Johnson & Wales University in Rhode Island.
More good news! Congratulations to Austin January, CA&H graduate ('16) and current UNLV student, who just received word that he was awarded a $10,000 scholarship from the North American Association of Food Equipment Manufacturers (NAFEM).
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GOT A PHOTO OF YOUR WORK FROM CLASS? Submit to our CA&H social media manager at (657) 201-8873. Please provide caption information, student level, names and a description of what's taking place. Thank you!
Right: Level 3 students are learning fruit carving techniques
in their Garde Manger (cold kitchen) class.
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Parents, are you crafty or willing to try new things? We need your help! We have a bunch of cookbooks that are begging to be re-purposed into book safes (to be sold at a fundraiser). If you'd like to try to make one or more, contact Deborah for details. "How To's" are widely available online, like here: www.howtomakeabooksafe.com
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Dear Mother Sauce,
Do I really have to wear the whole culinary uniform in class? Can't I just wear jeans and high tops with the coat?
Sincerely,
Casual Dude
Dear Dude,
Wear your uniform proudly! Uniforms are to be worn in full when entering the kitchen. Your uniform is designed for safety in the kitchen, to show you are part of a team, and to show that you are serious about learning your craft. People respect the uniform and will be impressed by your professional appearance.
Always wash your hands!
Mother
Have a question, need advice or help?
Send your questions and comments to Dear Mother Sauce today!
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PARENT FUNDING AGREEMENTS (PFAs)
When you send in your PFA donation, the conservatory wins and so does your child. Every dollar counts. All parents were asked at the beginning of the year to contribute $4,400 per student to CA&H for the 2016-17 school year, based on the conservatory's annual budgetary needs. While OCSA is tuition free, the conservatories are donation dependent. Please, do your part to support the program and the students. Keep in mind that all donations are 100% tax deductible. If your financial circumstances have changed, please contact Chef Mattos. Any questions can be directed to Becky Parsons in the Business Office at 714-560-0900, ext 5535 or to Chef Mattos. Thank you for your support!
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Send us your feedback, suggestions, photos and comments.
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