Chef Iris Green – www.PetiteBakeShoppe.com
Chef Iris Green of Iris's Petite Bake Shoppe has been happily
gluten free since October 2011, and has since enjoyed a much healthier
life as a result. Inspired by her own medical need to be gluten free and
what she perceived as a lack of acceptable options for those living
with food sensitivities Iris turned her passion into a career. She is
the author of a gluten free cooking blog and her book Gluten Free
Cooking for Everyone: The Thanksgiving and Holiday Table is presently
available for purchase through amazon in paperback and kindle editions.
Iris's Petite Bake Shoppe goods have been for sale at the Brentwood and
La Canada Flintridge Farmer's markets, various cafes around Los Angeles
and presently at her retail location at Crafted in the port of Los
Angeles which features her very own line of gluten free cookie mixes. As
a Chef Iris specializes in gluten free, vegetarian cuisine
and advocates for healthy, happy, GMO free and delicious eating.
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Stanislaus Thiagarajah.
I'm from Sri Lanka. I like to enjoy my life. Entertainment makes everybody happy. No happiness without music and food. I gained experience in food industry in my country, France and finally here in USA.(I've completed St.Joseph Center Culinary Training Program and I've my ServSafe
Food Handler Manager Certification).
Sri Lankan like fresh food. We do not like frozen food. We like healthy and natural. We avoid microwave and electric appliance to cook.
I'm trying to introduce these delicious food in American quality to people. I think this event will help to do that.
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Yummy Gourmet consists of:
Chef Jae Cho:
With over 10 years of experience, Chef Jae cho has an extensive resume'. He was a pastry chef at one point, opening a cafe, and also was on the "Hells Kitchen" team with world-renowned chef, Gordon Ramsey. After that stint, he started a couple of food trucks, opened a restaurant in Northern California. From traditional dishes, to Asian fusion tapas, to desserts, he definitely knows his way around the kitchen.
Chef Anna Soriano:
As the designated family chef, Anna decided to get formal training, so she went to the world famous culinary school, Le Cordon Bleu. After graduating, she started working at the Daily Grill as the pantry manager and line cook. Her expertise is putting an "Asian Flair" to any type of food.
Allan Soriano:
A HUGE foodie by heart, he helped start the "Me So Hungry" food truck, his passion is food, and he hopes to open a small brick and mortar place, like a Gastro Pub meets Asian cuisine.
With over 10 years of experience, Chef Jae cho has an extensive resume'. He was a pastry chef at one point, opening a cafe, and also was on the "Hells Kitchen" team with world-renowned chef, Gordon Ramsey. After that stint, he started a couple of food trucks, opened a restaurant in Northern California. From traditional dishes, to Asian fusion tapas, to desserts, he definitely knows his way around the kitchen.
Chef Anna Soriano:
As the designated family chef, Anna decided to get formal training, so she went to the world famous culinary school, Le Cordon Bleu. After graduating, she started working at the Daily Grill as the pantry manager and line cook. Her expertise is putting an "Asian Flair" to any type of food.
Allan Soriano:
A HUGE foodie by heart, he helped start the "Me So Hungry" food truck, his passion is food, and he hopes to open a small brick and mortar place, like a Gastro Pub meets Asian cuisine.
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Jeanpaul Peluffo
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Andrea Gomez Romero - Instagram/Twitter/Facebook @teamoicecream
For the past 14 years I worked as a travel, food and lifestyle photographer, including recently being on staff with Sunset Magazine for 4 years. After having my daughter in 2012 I decided to pursue my other passion of making ice cream. I make ice cream that is all about the flavor. I use mostly organic and natural ingredients, which adds to the deep, rich, amazing taste. I am inspired by my Latin roots such as my Spicy Mexican Chocolate and my version of Mexican Deep Fried Ice Cream, but also by classic desserts like Lemon Meringue Pie Ice Cream and Pistachio Ice Cream that actually tastes like pistachio! I aim to deliver pints directly to your home or work, and bring my cart to events and markets. - Andrea Gómez Romero, owner of Te Amo Ice Cream.
Jeanpaul Peluffo
I
was born in a pot and raised in the kitchen. I started my career at age 5
making pastry in the restaurant of my father. The restaurant was in Nice,
France, where 5 generations of Peluffo’s have lived.
After
completing my culinary schooling in Nice, I began my quest to work and
create
my own restaurants around the world. The
first was in Guinea, then Ivory Coast. Next stop, took me to Las Hadas,
Manzanillo, Mexico as the position of their Corporate Executive Chef.
At that time Las Hadas was voted ‘1 of 8 Best Resorts in the World.
The next opportunity was to be the Corporate
Executive Chef of Brasserie Flo based in Paris, then I was summon by
Celebrity
Cruise Line to join them as their Executive Chef in charge of launching
their
two newest ships. For my next adventure I had accepted a position as
Culinary
Director for a European Cruise Company that needed my expertise to
launch their
new ships. It was at this point in my
career that I was requested to be the Executive Chef for the G8 Summit
in Genoa,
Italy. My task for this great
opportunity was to design, oversee and prepare the meals for all the
heads of
state attending the Summit. I personally
met with George W. Bush, Jacques Chirac, Tony Blair, Vladimir Putin,
Silvio
Berlusconi, the Japanese Prime Minister, the German Chancelier and the
Canadian
Prime Minister.
Now
I will bring my experience, my creativity and my story book to our new venture,
The Gourmet Food Truck, Fair Game.
Andrea Gomez Romero - Instagram/Twitter/Facebook @teamoicecream
For the past 14 years I worked as a travel, food and lifestyle photographer, including recently being on staff with Sunset Magazine for 4 years. After having my daughter in 2012 I decided to pursue my other passion of making ice cream. I make ice cream that is all about the flavor. I use mostly organic and natural ingredients, which adds to the deep, rich, amazing taste. I am inspired by my Latin roots such as my Spicy Mexican Chocolate and my version of Mexican Deep Fried Ice Cream, but also by classic desserts like Lemon Meringue Pie Ice Cream and Pistachio Ice Cream that actually tastes like pistachio! I aim to deliver pints directly to your home or work, and bring my cart to events and markets. - Andrea Gómez Romero, owner of Te Amo Ice Cream.
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Monica Kochhar - www.oldscratcheats.com
Monica Kochhar, the creative behind the Old Scratch
restaurant concept, aims to deliver not just a culinary masterpiece of a
restaurant, but a destination that celebrates the spirit of the creative
excellence owned and curated by Old Scratch through the centuries. A character
known for appreciating the finer things in life.
Enjoy “the Devil’s comfort food.”
Old Scratch is currently catering major events as well as
hosting private parties. You may request Monica and her talented Old Scratch
crew to come to your house for a personal chef and fine dining experience that
will have you be the talk of any social circle!
You may contact us at OldScratchEats@gmail.com with any
culinary inquiries. We do full service dining, food pairing, large buffet events,
formal specialized menus and we will bring the Old Scratch experience to you!
We have a unique and talented team that is well equipped to handle most of your
personalized dining needs.
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Sara and Zoila - www.drunkencakepops.com
A liquor lovers dream, the taste of your favorite cocktail in the form
of our not so usual cake pop. A spin on the traditional, the hybrid
(love child) of booze and cake… yep! That's what we call a DRUNKEN CAKE
POP.The drunken idea was born in Los Angeles, California; this home
based cake shop started brewing in the spring of 2013. With the thirst
for liquor and a mean sweet tooth, the dynamic duo of mixology began
stirring both their minds and mixing bowls to create the cocktails of
sweets found on the speak easy menu..."We didn't want to be known as
alcoholics, so we became entrepreneurs."
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Stacey Licht - www.transformationthrive.com
Stacey Licht
is a Holistic Healer and Health Coach, the founder of Transformation
Thrive, and the creator of the Immortal Bars. While healing herself of
Chronic Fatigue Syndrome, Fibromyalgia, and systemic Candida, she had to
drastically change her diet to organic, plant based foods and
eliminated common allergens due to food allergies and sensitivities. She
began making her own food from scratch, creating superfood smoothies,
vegan soups, and gluten free baked goods.
A
few years ago, while planning a summer vacation, Stacey realized that
her food options while traveling would likely be very limited. She
decided to create an energy bar that contained ingredients she ate on a
regular basis, like goji berries, green foods like chlorella and
spirulina, chia seeds, almond butter, coconut, and nuts and seeds. She
threw a bunch of ingredients in the food processor, and to her utter
amazement, the blended ingredients formed a play-dough like ball that
was unlike anything she’d ever seen or tasted before. Based on the many
ingredients in her superfood smoothie, Stacey created 15 other bar
flavors, including a carob peanut butter treat for dogs (and people), a
nut-free bar, and a sugar free raw brownie.
Stacey
is a diet and nutrition expert and a graduate of the Institute for
Integrative Nutrition. It is her mission to provide allergen free food
that is both delicious and high quality, by way of her Immortal Bars (to
start) and other sweet and savory foods to come.
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Tawanna Wells - www.TsTastyTreats.com
Chef Tawanna
is a graduate of the world famous Le Cordon Bleu California School of
Culinary Arts in Pasadena, California. Before attending CSCA she
attended Vanguard University of Southern California in Costa Mesa,
California where she received her business degree. At that time she
thought she wanted to go into business, but decided to go into the
culinary arts field after watching a commercial. That was the turning
point in her life.
Not only does Chef Tawanna
cater parties or different events she also prepares homemade granola
and other sweet treats that could be packaged up and send out anywhere
in California. Her passion for food and service is at the highest level.
She will prepare nothing but the freshest, quality foods by shopping at
the local farmer’s markets. All ingredients used are from California.
T’s Tasty Treats & Catering in Culver City/Los Angeles is an online business which provides
Southern California with the most choices in service and the highest
quality catering available. We will make your next event an
unforgettable, speculator culinary delights and impeccable service. The
desserts, cupcakes, brownies, cookies and cakes will be the best your
ever tasted!!! We will make any flavor combination you like!!!
Our
goal is to provide our clients with the best we have to offer no matter
which of our services we are called on to provide. Our commitment is to
nothing less than excellence and we will settle on nothing as its
substitute. We customize each treat to meet our client’s tastes and
wants. Great Taste Without Compromise.
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www.angelsgateroasting.com
We are a community-focused artisan coffee roasting company located in the artistic Los Angeles harbor town of San Pedro, CA. Quite often, we're asked the question, "What exactly is the art of coffee?" When
coffee and art are mentioned together, latte art usually comes to
mind. For us, the art is in the coffee beans and roasting process. We
focus only on the highest quality specialty grade coffee that is
sustainably and responsibly farmed and sourced. The art is derived from
hand selecting the best beans and carefully crafting its optimal roast
profile to bring out its very own unique flavors and aromas.
From our palette to yours, you will taste the difference in every cup.
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Auntie Merry - www.facebook.com/auntymerrycooking
Aunty Metty's cooking and 'melt in your mouth' beef rendang and satay has been well known among the Indonesian community in the Inland Empire area. Her food has been featured in countless parties, church events and even mom&pop restaurants/grocery stores, too.
With the encouragement of family and friends to venture out and promote her excellent home cooking culinary skills, Auntie Merry is coming to you in LA.
Auntie Merry - www.facebook.com/auntymerrycooking
Aunty Metty's cooking and 'melt in your mouth' beef rendang and satay has been well known among the Indonesian community in the Inland Empire area. Her food has been featured in countless parties, church events and even mom&pop restaurants/grocery stores, too.
With the encouragement of family and friends to venture out and promote her excellent home cooking culinary skills, Auntie Merry is coming to you in LA.
Tamiko T. Mendoza
Hi, I'm Tamiko T. Mendoza, mother of 2 and I just love to bake!!
Although I have a full time job, I am always experimenting &
creating something whenever I get the chance. I do it mostly for family
& friends, but once in a while I do get busy with orders, especially
during the holidays. My Jap/Fil background gives me an edge in
creating unique desserts that I can truly be proud of.
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Paul Rivera
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Paul Rivera
Paul Rivera
had begun a career as a graphic artist just out of high school and continued on
this path for nearly a decade. Having an interest as a home cook, he was lured
to the campus of the Los Angeles Culinary Institute for a demonstration. That
night he was so inspired by the controlled chaos in the kitchens, that he made
the two year commitment to study under Certified Master Chef Raimond
Hoffmeister in preparation for his own journey to some of the finest and most
terrifying kitchens in the country.
The
connection of art and food, particularly pastry, drew Paul to the pastry chef’s
kitchen where he began developing his unique style and worked his way up the
chain of command in number of Los Angeles establishments from patisseries to
fine dining restaurants. During this time he also won gold, silver and bronze
medals in extensive hot food and pastry competitions.
In 2001 Nobu
Matsuhisa asked Paul to run the pastry kitchen of his flagship restaurant
Matsuhisa Beverly Hills, where Paul combined his strict classical training with
Japanese ingredients and aesthetics. In 2005 Keegan Gerhard recruited Paul to
Las Vegas to be a part of the team of chefs to open the pastry kitchens at the
Prestigious Wynn Hotel. In 2008 Paul Bartolotta approached chef Rivera with an
offer to be the Executive Pastry Chef of his restaurant, Bartolotta Ristorante
di Mare, inside of the Wynn Hotel, where he used the finest products and
ingredients imported from Italy. Upon returning home to Orange County in 2010,
Paul accepted the position of Corporate Pastry Chef of The Rosanna Corporation,
running pastry operations at three Orange County Hotels.
Paul now
works as a private chef, caterer, and culinary instructor specializing in
Italian, French, Hispanic, Asian, and Regional American cuisines.
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Kusuma Wati
I am a native born Indonesian and Chinese chef who loves to cook with foreign recipes. Cooking is my passion, and many believe that this passion shows in the tastes of my culinary creations. I've had many experiences in cooking, whether it be working at a restaurant, or simply experimenting in my own kitchen. While I may not be well known, I strive to make a name for myself, and have already cooked for church events and small parties. I will be cooking Malaysian cuisine.
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DJ Park - www.TheFareLife.com
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Kusuma Wati
I am a native born Indonesian and Chinese chef who loves to cook with foreign recipes. Cooking is my passion, and many believe that this passion shows in the tastes of my culinary creations. I've had many experiences in cooking, whether it be working at a restaurant, or simply experimenting in my own kitchen. While I may not be well known, I strive to make a name for myself, and have already cooked for church events and small parties. I will be cooking Malaysian cuisine.
DJ Park - www.TheFareLife.com
About Us
The Fare Life is a catering company that provides and promotes healthy food for your healthy lifestyle. Meals are constantly diversified for your savor.
Chef & Co-owner DJ Park has over 10 years professional experience in the culinary industry, and has cooked across the United States, and overseas in Japan & Korea. With his culinary experience, and nutritional philosophy, The Fare Life was formed to change the mentality of individuals that healthy meals being tasteless and downright boring.
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Jaime Lehman - www.TheButterscotchgirl.com
The Butterscotch Girl offers a very simple product: butterscotch pudding. Made with only a few natural, preservative-free ingredients, it’s prepared and packaged with love in a (health department licensed) local kitchen. She also offers an exotic Orange-Cardamom butterscotch pudding, inspired by one of her favorite chefs, Donia Bijan (author of Maman’s Homesick Pie), and the Chocolate Mocha Experience, a decadent chocolate pudding.
The Fare Life is a catering company that provides and promotes healthy food for your healthy lifestyle. Meals are constantly diversified for your savor.
Chef & Co-owner DJ Park has over 10 years professional experience in the culinary industry, and has cooked across the United States, and overseas in Japan & Korea. With his culinary experience, and nutritional philosophy, The Fare Life was formed to change the mentality of individuals that healthy meals being tasteless and downright boring.
-----------
Jaime Lehman - www.TheButterscotchgirl.com
The Butterscotch Girl offers a very simple product: butterscotch pudding. Made with only a few natural, preservative-free ingredients, it’s prepared and packaged with love in a (health department licensed) local kitchen. She also offers an exotic Orange-Cardamom butterscotch pudding, inspired by one of her favorite chefs, Donia Bijan (author of Maman’s Homesick Pie), and the Chocolate Mocha Experience, a decadent chocolate pudding.
