6200 E. Atherton Street, Long Beach, CA 90815
Direct from Sendai, JapanSiro-A takes their indescribable display of performance, technology and music to a staggering new level as they effortlessly fuse digital projection and visual trickery, all s...
2701 North Sepulveda Boulevard Los Angeles, Los Angeles, CA 90049
Attend an immersive weeklong seminar for people ages twenty-one to thirty who love food and its history.
Tent: Food LA will inspire participants to simultaneously consider Jewish food’s effect on American cuisine and how Jewish food has been transformed in America. The program is designed for emerging chefs and restaurateurs as well as food enthusiasts. Discover the Jewish take on ethical practices in the food industry. Hear advice from experts on how to further your career in food writing, catering, or the restaurant business. Meet some of Los Angeles’ greatest culinary talents, who are reinventing ethnic cuisine for the twenty-first century. Talks will focus on the history of Ashkenazi, Sephardi, and Mizrahi Jewish food, the expansion of coffee culture in the U.S., and the experiences of working in a professional kitchen.
At this intensive workshop, twenty participants will be able to hear renowned chef Susan Feniger talk about using ethnic food as the basis for contemporary cuisine; meet the innovators of L.A.’s booming food truck revolution; discuss L.A.’s culinary fusion with local food writers; network with some of L.A.’s top restaurateurs; attend seminars; develop and prepare a re-imagined Passover Seder dinner; sample from open-air food markets; and more.
The program is led by Leah Hochman, Director of the Jerome H. Louchheim School of Judaic Studies at USC and Assistant Professor of Jewish Thought at Hebrew Union College, and Evan Kleiman, chef and radio host of "Good Food" on KCRW.
Application Deadline: December 15, 2013. Click here to apply.