What's cooking in Culinary Arts this month?

The Parchment Paper

a newsletter of OCSA Culinary Arts & Hospitality
August/September 2016, Issue #6
Santa Ana, California
A big welcome to all new students and parents, and welcome back to our returning conservatory family members! 
We hope the year is starting off well for everyone.  If you have any questions regarding how things work or where to go or what to do in Culinary Arts & Hospitality, contact Chef Mattos at  We have some exciting plans for the year ahead.

Parent Mixer -- all parents and CA&H team members are invited to our first social gathering of the year on Friday, September 9, 2016, at Original Mike's.  Students have the option of attending too, or hanging out together at nearby 4th Street Market (Bush & 4th St.).  At the Mixer, parents will have a chance to win the homemade goods contributed by the students.  The more students who contribute, the better.  Flyers about how to participate were distributed in class.  To RSVP to the Parent Mixer and find out more details, go to the following link.  We hope to see you there!

Community Service -- on Saturday, October 8, 2016, we'll be returning to the Ronald McDonald House in Orange for a community service event.  Up to 11 students (any level) may volunteer their time to make breakfast (7 a.m. - 11 a.m.) for the families residing at the house through their Meals of Love program.  Give back to the community by bringing comfort and nourishment to families who are dealing with extremely stressful circumstances.  Look for more dates as the year progresses.  Watch for Sign Up invitations soon.  

Saturday Classes for kids and adults -- tell your friends, or sign yourself up, for OCSA's CSArts Academy cooking classes taught by CA&H instructors on Saturdays.  These classes are open to the public.  Kids classes (ages 11-15) take place October 15 - December 17, while adult classes take place October 26, November 9, November 30 and December 14.  Registration and details are available at
THE CA&H TEAM (clockwise from top): Chef Mattos, Chef Striffolino, Chef Grover, Chef Crane, Ms. Happ, Chef Aviles.  Meet our newest instructors below.

Chef Kogila Pillay graduated with a diploma in baking and pastry from the Art Institute of California. She has also completed a cake decorating course through Wilton and Art of Desserts through Stephan Treand Pastry School. She began working at Orange Hill as a pastry chef, where she brought a fresh perspective and emphasis on comfort desserts to the restaurant’s menu.  Kogila is also a partner in a catering company/Food truck in Irvine.  She currently teaches Baking & Pastry and Garde Manger to our Level 3 students.

Tracey Vukalovich was born and raised in Sydney, Australia and now resides in Southern California. She studied at Sydney University, graduating in 1988 majoring in Nutrition Biochemistry and Food Technology. At the age of 24,Tracey began working for an international airline, Qantas Airways, as a Flight Attendant and Cabin Crew Trainer. She left Qantas after being appointed the Australian & New Zealand Executive Training Manager for Fisher Catering Services. With Tracey as training manager, the company expanded to provide food services in many high profile sites including: New Zealand Parliament House,  numerous BHP sites, Antarctic Australian Mining Camp, the elite schools such as Ascham and Scotts in Sydney, along with Channel 10 TV facility in Western Australia, amongst other high profile clients. Also during this time Tracey spearheaded the companies bid for ISO9001 series Quality Assurance through Lloyd’s Register of London. Tracey also worked for Gardner Merchant/Sedexo Australia and was involved in the training of Hospitality personnel in key locations such as Flemington Raceway, Myers cafes, the Bennelong Restaurant and Concourse Cafes at the Sydney Opera House, in a National Training role. After relocating she then worked for the Illawarra Institute of Technology, the leading provider of vocational education and training in the Illawarra region, as a Hospitality Management Travel & Tourism lecturer for a decade. Her passion for quality Hospitality Education has forged its way throughout her career. She is currently a working mother of three beautiful adolescent children living the Californian dream, working at the Orange School of the Arts.  Chef Vukalovich currently teaches Foundation courses and Safety & Sanitation to our Level 1 students.
Amanda G. Black is a Certified Food Scientist serving up knowledge in Food, Nutrition & Science to Level 3 OSCA students.  She earned her Bachelor of Science in Food Science from Cal Poly, SLO where she also served as an elected representative for the College of Agriculture.  She is currently studying for her Master’s in Education and is extremely excited to join the Culinary Arts & Hospitality conservatory.  Having worked in the food industry for nearly ten years, Amanda got her start in the Quality department of a beverage flavor manufacturing plant in south Orange County.  She then worked in the R&D department of a juice concentrates manufacturer developing products for vending machine drinks in California schools, frozen treats, and nutritional beverages.  This was followed by the quality department at Cargill, one of the largest cooking oil and shortening manufacturers in the U.S.  While working at Cargill for almost 5 years, Amanda served as a member of a special team tasked with troubleshooting a new cross-departmental software system and training employees at two sites.  She currently works in Santa Ana researching and developing gummy vitamins from concept to full scale production.  Amanda is responsible for nearly 10 new kid and adult gummy vitamins this year.
Yes, Culinary Arts caters!
Help us spread the word, or let us cater your event!
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 . . .

Mark Your Calendar

No School
September 5, 2016

Parent Mixer
September 9, 2016

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

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

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

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:

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."
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.
Farmer's Market to Table:  Veronica, Hannah and Rachel displayed beautiful teamwork (and smiles) at the event.
Farmer's Market to Table:  What a gorgeous setting for a fundraiser!
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).
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.
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:
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? 
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!

Have a question, need advice or help?
Send your questions and comments to
Dear Mother Sauce today!

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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Thank you to our sponsor 4th Street Market in DTSA!
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Contact us:
Chef Daniel Mattos, Director CA&H at
CA&H Parents Arts Council at


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Culinary Arts & Hospitality Conservatory · 1010 N. Main Street · Santa Ana, CA 92701 · USA

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