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Culinary Classes


Whether you are a seasoned chef or a beginning cook, you’ll find a wide range of offerings here to whet your appetite—from canning and preserving to sushi and sausage-making, with a sprinkling of pastries, pickling, and pasta available, too! In these hands-on classes and workshops—some especially suited for kids and families to enjoy together—students savor expert instruction, access to cutting-edge equipment and state-of-the-art facilities, and the opportunity to connect with their community.

Culinary classes are appropriate for students aged 16 and older, unless otherwise stated in the class description.

Register by September 9th for select Fall 2019 classes & workshops, and get early-bird discounted fees!



Learn Knife Skills Like a Pro

 

knife

Learn how to select, hold and properly cut with a Chef’s knife. Knife cutting is a needed lifelong skill and starting down the path to cutting correctly will both save you time and help save you from accidents. We will be learning to execute knife cuts and the classic cuts that are utilized everyday in professional commercial kitchens.

The class will also help when you go out to eat and read menus as you will know what Chiffonade, Brunoise, Julienne and other knife cut names mean and why they are used in menu descriptions. Knife sharpening and care will be covered as well.

Loaner knives will be provided as well for anyone who doesn’t have or want to bring their own.

Students must wear closed-toe shoes and long pants. Please bring an apron, and plan to tie your hair back or under a hat.

Sat., November 2 - CLASS FULL
2:00 - 5:00 pm
Room: 908
Register before Sept. 9: $70
Register after Sept. 9: $80

Register 2 or more: $65 each
Plus a $15 materials fee payable at registration

Class is appropriate for students aged 16 and older.

register online   


Sat., November 9 - CLASS FULL
10:00 am - 1:00 pm
Room: 908
Register before Sept. 9: $70
Register after Sept. 9: $80

Register 2 or more: $65 each
Plus a $15 materials fee payable at registration

Class is appropriate for students aged 16 and older.

register online   


Megan Bailey is an instructor with the Cabrillo College Culinary Arts and Hospitality Management program.

 


Sushi Making Workshop

 

 

 

Get hands-on practice with a variety of sushi making techniques as you learn to make sushi rolls, and Temaki sushi hand-rolls. Although raw fish will not be used in class, students will learn about making sushi with fish, including food-safety and selection of fish. Students will enjoy a lunch of their sushi creations along with delicious miso soup made from Hakouya miso. Students will go home with recipes, recommendations for where to buy ingredients, and their own makisu, a mat woven from bamboo and cotton string used to roll sushi.

Students must wear closed-toe shoes and long pants. Please bring an apron, and plan to tie your hair back or under a hat.

Wed., October 16 - NEW SESSION!
6:00 - 9:00 pm
Room: 908
Register before Sept. 9: $70
Register after Sept. 9: $80

Register 2 or more: $65 each
Plus a $25 materials fee payable at registration

Students must wear closed-toe shoes and long pants. Please bring an apron, and plan to tie your hair back or under a hat.

Class is appropriate for students aged 16 and older.

register online   


Sean Adams - see bio below

 


Cooking Local Salmon

Fresh, local salmon is one of the many benefits of living on the Monterey Bay, but it can be challenging to prepare! Join us for a demonstration on selecting, cleaning, and filleting a whole local salmon. We will cook salmon pan seared and grilled with a variety of classic and modern sauces. Whether you're looking to prepare salmon steaks or fillets, skin-on or skinless, learn the best cooking techniques to use for preparing local salmon.

Students must wear closed-toe shoes and long pants. Please bring an apron, and plan to tie your hair back or under a hat.



Wed., October 23
6:00 - 9:00 pm
Room: 908
Register before Sept. 9: $70
Register after Sept. 9: $80

Register 2 or more: $65 each
Plus a $20 materials fee payable at registration

Class is appropriate for students aged 16 and older.

register online   


Sean Adams - see bio below

 


Handmade Sausage

Learn the basics of making your own sausage at home, step by step, in this hands on workshop. Students will prepare herbs and spices, then grind, mix, and twist their final product, while learning about recipes and proportions, meat selection and casings. Students will choose one of three sausages to make in class, and will prepare the meat and seasonings, then pipe the meat into natural casings.  Each student will go home with sausage recipes, and 3 lbs of your own sausage prepared in the class!



Students must wear closed-toe shoes and long pants. Please bring an apron, and plan to tie your hair back or under a hat.

Sun., November 3
2:00 - 5:00 pm
Room: 908
Register before Sept. 9: $70
Register after Sept. 9: $80

Register 2 or more: $65 each
Plus a $35 materials fee payable at registration

Class is appropriate for students aged 16 and older.

register online   

 

Sean Adams - see bio below

 


Stuffed and Fresh! Handmade Ravioli, Pasta and Sauce

Italian comfort food is the best during cool autumn months. Spend the afternoon making your own handmade pasta and ravioli, and learn first hand how store bought, extruded pasta differs from fresh pasta. The difference is incredible, and making it yourself is much easier than you might think! Learn how to create the perfect pasta dough by hand, which can be the base for endless variations and shapes. We’ll also make delicious sauces like marinara, Bolognese and Alfredo. Come hungry as everyone will get their fill of pasta from this class!



Sun., November 10 - CLASS FULL—NEW DATE ADDED
2:00 - 5:00 pm
Room: 908
Register before Sept. 9: $70
Register after Sept. 9: $80

Register 2 or more: $65 each
Plus a $25 materials fee payable at registration

Students must wear closed-toe shoes and long pants. Please bring an apron, and plan to tie your hair back or under a hat.

Class is appropriate for students aged 16 and older.

register online   


Wed., October 30 - NEW SESSION!
6:00 - 9:00 pm
Room: 908
Register before Sept. 9: $70
Register after Sept. 9: $80

Register 2 or more: $65 each
Plus a $25 materials fee payable at registration

Students must wear closed-toe shoes and long pants. Please bring an apron, and plan to tie your hair back or under a hat.

Class is appropriate for students aged 16 and older.

register online   


Sean Adams - see bio below

 


Hooked on Crab

Crab is at its best in the fall and winter, and this workshop is timed perfectly for the local crab season, and holiday crab feeds! Learn where to shop for crab locally, how to select the best crabs, how to clean and cook them yourself, and how to crack them to extract the most meat possible. Crab tastes best when you don’t do too much to it, so the techniques and recipes you learn in this class will ensure you’ll get the very most out of this crab season, and many more
to come!



Students must wear closed-toe shoes and long pants. Please bring an apron, and plan to tie your hair back or under a hat.

Wed., December 4
6:00 - 9:00 pm
Room: 908
Register before Sept. 9: $70
Register after Sept. 9: $80

Register 2 or more: $65 each
Plus a $45 materials fee payable at registration

Class is appropriate for students aged 16 and older.

register online   


Sean Adams is a Culinary Arts and Hospitality Management student at Cabrillo College with a lifelong passion for food, community and local produce. He is currently the teen instructor at Teen Kitchen Project, inspiring the next generation of chefs and foodies.

 


Croissant Workshop

pie

 

Here’s your chance to create an iconic pastry that the French as well as Americans adore! Learn what it takes to create flaky buttery croissants as we roll and fold layers of butter and dough. The best ingredients make the best croissants, so Chef Anne provides European organic butter (mmm, more flavor), King Arthur pastry dough, imported Belgian chocolate, and imported cheese for our savory croissants. Each student takes home 12 baked croissants and some dough to continue the creative process at home. Classic Croissants, Pain au Chocolat and savory croissants are on the menu!


Students must wear closed-toe shoes and long pants. Please bring an apron, and plan to tie your hair back or under a hat.

Sat., November 2 - CLASS FULL, NEW DATE ADDED, BELOW!
10:00 am- 1:00 pm
Room: 908
Click HERE for a list of campus maps
Register before Sept. 9: $70
Register after Sept. 9: $80
Plus a $20 materials fee payable at registration 

Class is appropriate for students aged 16 and older.

register online

 

Sun., December 8 - CLASS FULL
12:00 noon - 3:00 pm
Room: 908
Click HERE for a list of campus maps.
Register before Sept. 9: $70
Register after Sept. 9: $80
Plus a $20 materials fee payable at registration 

Class is appropriate for students aged 16 and older.

register online   


Anne Baldzikowski - See bio below, including a video-bio!

 


Kickstart Your Health: The Power of Plant-Based Nutrition

Have you ever considered a plant-based diet to lose weight, improve your health, or because you’ve wanted to be kinder to our planet and the animals? Have you hesitated because you don’t know where to start or you wonder how you would get enough protein? Whether for health or environmental concerns, or just because you’d like to incorporate more whole foods and vegetables into your diet, you’ll want to join us for this class series. You’ll learn the latest in plant-based nutrition science, as well as how to select, prepare and cook tasty vegan foods while you concurrently “test-drive” this way of eating in a supportive class environment.

Family nurse practitioner, Susan Lavelle, will offer practical tips for getting started, provide updated information and discuss key nutrients and their impact on your health and longevity, as well as demonstrate how to cook a variety of delicious plant-based recipes at every class. You’ll see—it’s not as hard as you think! And, as a bonus, by the end of the class you’ll likely shed some unwanted pounds, reduce your cholesterol and blood pressure, stabilize your blood sugar, and boost your energy and mood. So come test-drive a plant based diet and see how this approach can help you feel better and be more energetic than ever!

This Kickstart Your Health class is a PCRM Food for Life class. The Food for Life program is a community-based nutrition education program of the Physicians Committee for Responsible Medicine (PCRM).

A $40 materials fee includes the book by best selling author, Neal D. Barnard, MD, “21-Day Weight Loss Kickstart:  Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health”

Map and parking information for classes held in room HW1119/Stroke and Learning Disabilities Center

Students must wear closed-toe shoes and long pants. Please bring an apron, and plan to tie your hair back or under a hat.

Click HERE for Kickstart Your Health student information

6 Tue., September 3 - October 15 (no class Sept. 24)
6:00 - 8:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center
Fee: $180
Plus a material fees of $40 payable to instructor in class

Class is appropriate for students aged 16 and older.

register online

 

Susan Lavelle - see bio below

 


Thanksgiving Cooking - a la Vegan Style

Thanksgiving is about acknowledging gratitude for all we have by sharing a festive meal with loved ones. In that spirit, why not start a new tradition with a holiday meal that nourishes not only our bodies but also our hearts and souls? In this class Jan and Susan will show you how to prepare flavorful holiday dishes that are not only good for you and your family, but also good for the planet and creatures who share this earth with us. We will create a plant-based holiday meal from start to finish. We’ll explore healthy substitutes for traditional dishes, as well as yummy appetizers and desserts to round out your holiday table. 

Come with an appetite and open mind. We will fill you with ideas and recipes and you’ll sample delicious options. Spare our feathered friends and learn to expand the scope of your holiday to plant-based fare, whether as host or guest bearing a dish to share.

Map and parking information for classes held in room HW1119/Stroke and Learning Disabilities Center

Students must wear closed-toe shoes and long pants. Please bring an apron, and plan to tie your hair back or under a hat.

Wed., November 13 - CLASS FULL
6:00 - 9:00 pm
Room: HW1119, inside of the Stroke and Disabilities Center
Register before Sept. 9: $70
Register after Sept. 9: $80

Plus a $20 materials fee payable at registration

Class is appropriate for students aged 16 and older.

register online

 

Susan Lavelle & Jan Shaw - see bios below

 


Stocks & Saucesvegetable stock

This workshop explores the techniques that are key to the production of stocks, the foundation of many of the soups and sauces that leave guests wondering what is used to make the food they so enjoy at fine restaurants. We’ll go over how stocks are made, including beef stock, chicken stock and vegetable stock, and then be using the stocks to make some sauces that pair especially well with main courses.

Students must wear closed-toe shoes and long pants. Please bring an apron, and plan to tie your hair back or under a hat.

 

Sat., November 9
2:00 - 5:00 pm
Room: 908
Register before Sept. 9: $70
Register after Sept. 9: $80

Register 2 or more: $65 each
Plus a $25 materials fee payable at registration

Class is appropriate for students aged 16 and older.

register online   

 

Megan Bailey - see bio below

 


Healthy, Delicious, Affordable, Easy: Meal Prep and Planning for Families

Most of us can find the time to grocery shop on the weekend, but planning for a week of meals is tricky! We want to make and eat healthy meals with our families, but our busy days and evenings can make it challenging to prep and cook each night. 

The solution is within your reach, it’s simple, affordable, fun - and the whole family can participate! Join Chef Megan for tips on how you can plan healthy, affordable, delicious meals that you can shop for on the weekends, then easily prepare each night of the week. Learn tricks for prepping, storing, and quick prep. You will learn to make and store whole meals, and how to prep basic components ahead of time so you can make something that satisfies a craving in a fraction of the time!

The first class is just for grown-ups, so we can cover the basics and talk about planning, budget, and nutrition.

The second class welcomes parent and child to prepare and enjoy a meal! You will leave class with a flexible, healthy, affordable, family friendly strategy to bring you all to the table together!

Students must wear closed-toe shoes and long pants. Please bring an apron, and plan to tie your hair back or under a hat.

Registration fee is for two people, either both parents, or one parent (adult) and one child. This class is appropriate for children ages 8 and older only.

 

Sat., October 5 & 12 - CLASS CANCELLED
10:00 am - 1:00 pm
Room: 908
Register before Sept. 9: $125
Register after Sept. 9: $140

Plus a $25 materials fee payable at registration

register online   

 

Megan Bailey is an instructor with the Cabrillo College Culinary Arts and Hospitality Management program.

 


Late Season Summer Fruit Jams

 

 

We are so lucky here in California where we have access to the most AMAZING fruit! Catch the end of the summer fruit season as pears, plums, and other late summer fruits finish up their season, and learn how to make fabulous low sugar jams with local, organic fruit. In this workshop Jordan will cover all you need to know to make delicious jams and the keys to preserving food safely. Learn Jordan’s secret techniques for making low sugar jam that is packed with fresh fruit and flavor. She will cover the topics of hot water bath canning, the PH scale, and food safety. Students will get hands on experience with some of the Bay Area's very best produce, and learn techniques for making great preserves at home.

Students will work with local organic fruit that is in season, learn how to add spices, herbs and citrus to your jams to create your own unique recipes, and learn how to preserve fruit in honey in a compote. Students will go home with three jars of goodies and a lot of new canning knowledge.   

No experience necessary, all materials provided in class. Students must wear closed-toe shoes and long pants, and may bring their favorite apron.




Wed., September 25
6:00 - 9:00 pm
Ohlsen Foods, in Soquel - 2880 Research Park Drive, Suite 200
Register before Sept. 9: $70
Register after Sept. 9: $80

Register 2 or more: $65 each
Plus a $20 materials fee payable at registration

Class is appropriate for students aged 16 and older.

register online   


Jordan Champagne - see bio below

 


Tomato Canning: Salsa, Bloody Mary Mix, and More!

Tomato Lovers rejoice! Late summer is the time to enjoy tomatoes and we will get hands-on together to create and can a huge batch of salsa and bloody mary mix. Learn simple canning techniques to preserve this beloved fruit for eating year round. We will cover the steps for safe and simple hot water bath canning focused on jarring local tomatoes. Plus we will jar crushed tomatoes simply packed in their own juice. Through demonstrations, discussion, and hands on instruction you will become confident in canning your own tomato projects at home.  

Everyone will go home with recipes and three jars of the tomato products we've made together. "Professor Tomato Todd" is the co-founder of Happy Girl Kitchen, the only working organic Cannery in Monterey, and has canned over 169,000 pounds of local tomatoes over the past 15 years! Todd will discuss food safety, time saving tips, answer all questions and inspire everyone to take their passion for this amazing fruit a step further, as no tomato lover should ever be without this sumptuous fruit!  

This evening workshop includes an all-you-can-eat salsa feed!

No experience necessary, all materials provided in class. Students must wear closed-toe shoes and long pants, and may bring their favorite apron.




Wed., October 2
6:00 - 9:00 pm
Ohlsen Foods, in Soquel - 2880 Research Park Drive, Suite 200
Register before Sept. 9: $70
Register after Sept. 9: $80

Register 2 or more: $65 each
Plus a $25 materials fee payable at registration

Class is appropriate for students aged 16 and older.

register online   


Todd Champagne - see bio below

 


Live Culture Fermentation: Sauerkraut and Kimchi

Fermenting is one of our favorite things to do at Happy Girl Kitchen! This workshop will begin with an introductory sermon on live culture fermenting, the history and benefits, and will include a tasting of various vegetable ferments. Then we’ll get hands on in the kitchen to make a huge bowl of cabbage kraut, then spicy kimchi. We will divulge all of our secrets on how to get the right texture and flavor for sour vegetables and pickles. We will cover salt content, temperature, texture and storage time, plus unique flavor combinations. All of our recipes are simple, raw and delicious and students will learn how to keep it safe and yummy.

Students will walk away from this workshop with ferment fever, ready to start fermenting all sorts of vegetables, and will learn how to design their own recipes. Each student will go home with a jar of sauerkraut, and a jar of kimchi in 2 simple glass fermentation set ups, printed recipes, and a lot of knowledge!

No experience necessary, all materials provided in class. Students must wear closed-toe shoes and long pants, and may bring their favorite apron.




Wed., November 6
6:00 - 9:00 pm
Ohlsen Foods, in Soquel - 2880 Research Park Drive, Suite 200
Register before Sept. 9: $70
Register after Sept. 9: $80

Register 2 or more: $65 each
Plus a $20 materials fee payable at registration

Class is appropriate for students aged 16 and older.

register online   


Todd Champagne has taught literally thousands of people how to safely pickle vegetables. He is a graduate of the UC Davis Acidified Foods Manufacturing School. Todd is the co-owner and founder of Happy Girl Kitchen, a CA State Licensed Cannery & viable organic vegetarian business, voted best pickle in Monterey County by Monterey County Weekly readers since opening in 2013.

 


Autumn Fruit Preservation: Apples, Pears and Quince

As apples, pears, and quince flow into season, this is a perfect time to learn how to make fabulous low sugar preserves with local, organic fruit. In this workshop Jordan will cover all you need to know to make delicious jams and the keys to preserving food safely. You will learn Jordan’s secret techniques for making low sugar jam that is packed with fresh fruit and flavor. She will cover the topics of hot water bath canning and the PH scale and food safety. Students will get hands on experience with some of the Bay Area's very best produce, and learn techniques for making great preserves at home.

Students will work with local in-season, organic fruit, learn how to add spices, herbs and citrus to your jams to create your own unique recipes. You will also learn how to preserve fruit in honey in a compote.Students will go home with three jars of goodies and a lot of new canning knowledge. 

No experience necessary, all materials provided in class. Students must wear closed-toe shoes and long pants, and may bring their favorite apron.




Wed., October 16
6:00 - 9:00 pm
Ohlsen Foods, in Soquel - 2880 Research Park Drive, Suite 200
Register before Sept. 9: $70
Register after Sept. 9: $80

Register 2 or more: $65 each
Plus a $20 materials fee payable at registration

Class is appropriate for students aged 16 and older.

register online   


Jordan Champagne was inspired to create community canning events while attending a lecture by organic farming guru Wendell Berry. She writes a seasonal column, The Preservationist, in Edible Monterey, and is the co-owner and founder of Happy Girl Kitchen, a CA State Licensed Cannery & viable organic vegetarian business.

 


Sumptuous Galettes

galette

The French have an easy and delicious way of making free form pies called galettes. In this class we'll make a flaky buttery pastry and fill it with the fruits of the season. We will also make Chef Anne's award winning Tomato Basil Galette. Each student makes and takes home a fruit and a savory galette.

Students must wear closed-toe shoes and long pants, and may bring their favorite apron.

Sun., Oct. 13
12:00 - 3:00 pm
Room: 908
Register before Sept. 9: $70
Register after Sept. 9: $80

Plus a $15 materials fee payable at registration

Class is appropriate for students aged 16 and older.

register online


Anne Baldzikowski - See bio below, including a video-bio!

 


French Baguettes

baguette and jam

In this class you will make your very own batch of baguette dough. After Chef Anne demonstrates dough preparation and three ways of shaping the dough you will make, shape and bake a baguette to take home. You will also take home enough dough to make two more baguettes.

We complete our bread baking journey with a sampling of European and American butters. 

Students must wear closed-toe shoes and long pants, and may bring their favorite apron.

Class is appropriate for students aged 16 and older.

 

Sat., October 19 - CLASS FULL
10:00 am - 1:00 pm
Room: 908
Register before Sept. 9: $70
Register after Sept. 9: $80

Plus a $15 materials fee payable at registration

Class is appropriate for students aged 16 and older.

register online   


Sun., December 1 - NEW SESSION
12:00 noon - 3:00 pm
Room: 908
Register before Sept. 9: $70
Register after Sept. 9: $80

Plus a $15 materials fee payable at registration

Class is appropriate for students aged 16 and older.

register online   


Anne Baldzikowski - See bio below, including a video-bio!

 


Soups and Savory Scones

soup

 

Learn the basics of soup making while working with a bounty of Santa Cruz grown vegetables! Join Chef Anne in the Cabrillo Bakeshop to prepare Butternut Squash Soup, Leek and Potato, Black Bean Soup, Wintertime Tomato and Cream of Broccoli. Everyone will also make Herb and Cheese Scones. No need to make lunch on this day!

Students must wear closed-toe shoes and long pants, and may bring their favorite apron.


Sat., November 16 - CLASS FULL
11:00 am - 2:00 pm
Room: 908
Register before Sept. 9: $70
Register after Sept. 9: $80

Plus a $15 materials fee payable at registration

Class is appropriate for students aged 16 and older.

register online   


Anne Baldzikowski - See bio below, including a video-bio!

 



Bee Sweet! Treats and Crafts with Beeswax and Honey

honey and

 

Come spend a cozy Sunday in the Cabrillo bakeshop with local beekeeper/educator Emily Bondor and Chef Anne to make beeswax food wrap, honey-lavender biscotti, and immunity tincture—all from locally sourced bee products!

Beeswax food wrap is cloth coated with beeswax that is used in place of plastic wrap or Ziplocs, and is biodegradable and environmentally friendly. It is malleable and slightly sticky, so it wraps around just about anything, and is reusable for about a year with proper care. Students will make beeswax food wrap with pure beeswax from Emily’s hives, and will also create a healing tincture by combining propolis, local honey, lemon juice and apple cider vinegar to make a spray for sore throats. With Chef Anne’s guidance students will also learn how easy it is to make twice-baked Italian cookies. Our honey-lavender biscotti will be made with Emily’s beautiful honey, and students will leave with the recipe to share this delicious treat with family and friends.

Everyone will make and take home a piece of beeswax food wrap, a dozen fragrant, delicious biscotti, and a small bottle of immunity tincture. Preserve food, combat winter ailments, and enjoy delicious baked goods, all with wonderful bee-products!

Students must wear closed-toe shoes and long pants, and may bring their favorite apron.

Sat., February 22, 2020 (Rescheduled from December 1)
12:00 noon - 3:00 pm
Room: 908
Register before Jan. 27: $70
Register after Jan. 27: $80

Register two or more: $65 each
Plus a $30 materials fee payable at registration

Class is appropriate for students aged 16 and older.

register onlinebring a friend icon


Anne Baldzikowski - See bio below, including a video-bio!

Emily Bondor is a bay area Beekeeper and Educator. Her expertise is in promoting responsible honeybee genetics and breeding queens from locally adapted genetic stock. She works in Napa Valley managing bee-hives and is currently pursuing Master Beekeeping Classes through the Honeybee Lab at UC Davis.

 


videocameraAnne Baldsikowski enjoys encouraging people to cook in her classes at Cabrillo where she began her formal studies over 30 years ago. She has owned two bakeries: The Queen of Tarts and Let Them Eat Cake! Currently she teaches in the Culinary Arts and Hospitality Department at Cabrillo College. She is the author of “Easy Artisan, Simple Elegant Recipes for the Everyday Cook.”

 

videocamera

Eric Carter has over 15 years of professional experience as a chef and restaurant manager. He enjoys preparing soups, sauces, seafoods, meats and vegetables. He has been teaching Culinary Arts at Cabrillo for over 18 years.

 

Jeremy MacVeigh is the Program Chair for the Culinary Arts and Hospitality Management Program at Cabrillo. He studied culinary arts at Western Culinary Institute in Portland, OR and also has a B.S. in food science from UC Davis. Since 2003 Chef Jeremy has been teaching at private professional culinary programs before joining the culinary department at Cabrillo College in 2014. Jeremy has a broad range of culinary interests and enjoys delving into the how’s and why’s of cooking with students when covering topics.

Megan Bailey is an instructor with the Cabrillo College Culinary Arts and Hospitality Management program.

Jackie Christensen, Ph.D., has a passion for herbology and education. She has served as a faculty member for many prestigious colleges where she trained students to become nutritional consultants, master herbalists, and holistic health practitioners. Jackie currently has a private practice in Santa Cruz and works as a master herbalist.

Todd Champagne has taught literally thousands of people how to safely pickle vegetables. He is a graduate of the UC Davis Acidified Foods Manufacturing School. Todd is the co-owner and founder of Happy Girl Kitchen, a CA State Licensed Cannery & viable organic vegetarian business, voted best pickle in Monterey County by Monterey County Weekly readers since opening in 2013.

Jordan Champagne was inspired to create community canning events while attending a lecture by organic farming guru Wendell Berry. She writes a seasonal column, The Preservationist, in Edible Monterey, and is the co-owner and founder of Happy Girl Kitchen, a CA State Licensed Cannery & viable organic vegetarian business.

Suzanne Tuescher takes her inspiration directly from the seasonal produce that surrounds this agricultural region.  Her intuitive, creative home-style approach begins with ingredients, not recipes, and focuses on the home. Suzanne is the Chef at Happy Girl Kitchen in Monterey, a CA State Licensed Cannery & viable organic vegetarian business, which has been awarded 'The Best Restaurant for Vegetarians' for the past 5 years!

Eriko Yokoyama and Masumi Diaz co-founded Hakouya Probiotics based in the El Pajaro CDC Kitchen Collaboration. Eriko began cooking at the age of 8 at her home in Tokyo and is a classically trained chef graduating from Le Cordon Bleu in Paris. Masumi grew up in the Japanese countryside on a steady diet made from scratch and watched her grandmothers prepare traditional Japanese food, a diet which she follows and enjoys sharing with others.

Melody Overstreet is a Master Gardener of California and certified California Naturalist through California Native Plant Society and UCSC's Arboretum. She developed a rooftop garden featuring edible, medicinal, and dye plants. Her work has been featured in publications such as Seed Broadcast, Inverness Almanac, and Chinquapin Quarterly. She was instrumental in initiating Santa Monica College’s Organic Learning Garden. To learn more about Melody go to www.melodyoverstreet.com.

Sean Adams is a Culinary Arts and Hospitality Management student at Cabrillo College with a lifelong passion for food, community and local produce. He is currently the teen instructor at Teen Kitchen Project, inspiring the next generation of chefs and foodies.

 

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