California Culinary Academy

  • Blogs

    September 22, 2014

    On the Line: Shirley Chung of TWENTY EIGHT, Part One

    Shirley Chung is one busy chef. You may recognize Chung from her stint on Top Chef: New Orleans. Yesterday she wrapped up a cooking demo at the inaugural Newport Beach Wine and Food Festival. Now her focus is on the final touches to get TWENTY EIGHT ready for opening in October. This week, she make ... More >>

  • Blogs

    November 14, 2012

    Diatribe with Dave: 10 Years at Santora with Chef Diego Velasco

    Every second and fourth Wednesday night of the month, legendary bartender/chef/restaurant insider Dave Mau hosts Dinner with Dave at Memphis at the Santora, where he treats drinkers to a free meal and live music as the evening progresses. To remind ustedes of this great night, Dave treats us ev ... More >>

  • Food

    October 13, 2011

    WINNER'S CIRCLE: Dee Nguyen

    [BEST OF 2011: GAME ON!] Owner of Break of Dawn

  • Blogs

    July 20, 2011

    On the Line: Ryan Carson of AnQi By Crustacean, Part Two

    Photo by Laila Derakhshanian​Are you seated comfortably? If not, we suggest a tall, cool drink to keep you company as our interview with chef Ryan Carson continues. Find out his connection to Disney, plus how lechon influenced his childhood. While we touch upon the topic of molecular gastronomy, k ... More >>

  • Blogs

    May 4, 2011

    On The Line: Manuel Gonzalez Of TAPS Fish House & Brewery, Part Two

    Kevin Lara​As we continue our three-part series with Chef Gonzalez, we learn about his stints working for a couple of gregarious chefs. He also makes reference to a picky Brewmaster and notorious oysters. Stay tuned for tomorrow's finale, where Manny shows us how to do seafood right. To catch up o ... More >>

  • Blogs

    May 4, 2011

    Former Karl Strauss Culinary Director To Open Restaurant in Huntington Beach

    Red Table​ Chef Louie Jocson grew up in Fullerton, studied at the California Culinary Academy in San Francisco and worked at Antonello Ristorante. He eventually became the Culinary Director of Karl Strauss Brewing Company.

  • Blogs

    March 22, 2011

    On the Line: Azmin Ghahreman of Sapphire, Part One

    Photo Courtesy Sapphire Laguna​Before opening the much-beloved Sapphire in Laguna Beach, owner and chef Azmin Ghahreman was the executive chef of the four restaurants at St. Regis Monarch Beach Resort & Spa in Dana Point. Before that, the well-traveled, Iran-born chef studied at Collège Du L ... More >>

  • Blogs

    May 25, 2010

    Gino Buonanoce & Salvatore Ferrara of Antonello Ristorante, Part One

    Kimberly Valenzuela​ This may be the first time we've profiled two people at the same time for On The Line, but both men are actually on the line at South Coast Plaza's Antonello Ristorante as co-executive chefs. Forget about that idiom about "too many cooks in the kitchen". Any restaurant w ... More >>

  • Blogs

    August 11, 2009

    On the Line: Vincent Muraco of Zimzala

    ​When he enrolled at the California Culinary Academy in San Francisco at the tender age of 17, Vincent Muraco was its youngest student ever. Since then, his culinary career has taken him to the Park Hyatts in that city and in LA, as well as Vix in Miami. Muraco is now Executive Chef at Zimzala, th ... More >>

  • Food

    June 7, 2007

    Big Easy Barbecue

    Memphis chef Diego Velasco shares his secrets to the perfect backyard summer feast

  • Food

    November 25, 1999

    Adios, Cliff

    Rage, rage against the dying of the Cajun