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| Who
are The Generation Chefs? |
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Guillermo Mejia.
In 2004 I graduated from Marin Oaks High School and
it feels great! I have been checking out different schools
so I can expand my culinary knowledge. After a lot of
thought and paperwork I decided to attend Santa Rosa
Junior College and take their exceptional Culinary Course.
After completing an internship at Savor the Moment,
a Culinary Education company, I was immediately hired
as a chef's assistant. Since then, I've gone on countless
culinary adventures ranging from casino style birthday
parties to catering large upscale weddings. I've been
on television twice! The first time was on Channel 50
in Santa Rosa for the Wine Country Living Magazine event
at Infineon Raceway. While at that event, I also performed
side-by-side on stage with celebrated chef, Victor Scargle
of Julia's Kitchen. The second TV appearance was in
Sacramento at Channel 13 KOVR for the California State
Home Show. A few months back I was the lead chef for
the John Ash book- signing event for his new book, "Cooking
One on One". We cooked recipes from his book for
him and 60 top Bay Area food professionals (No pressure!)
I have had a great time at Macy's in San Francisco,
most recently assisting celebrity Chef Michael Chiarello
with a live cooking show. If I had to choose a favorite
food it would have to be seafood, especially crab. I've
loved seafood since I was a little kid. It probably
started because I would always go fishing with my dad.
The thought of eating something I caught myself was
just crazy. I've learned early on about fresh food,
it is important for people to know where food comes
from. As a founding member of the Gen Chefs, I travel
to schools and events advocating for culinary awareness.
Our cooking show pilot is a project that will bring
my love of food to other kids, I will help my peers
learn to enjoy food the way I do!
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Shannon Hanns. As a budding food
writer and teacher, Shannon Hanns presents her essay:
The soufflé is a very mysterious food. The
average person only knows that only has eggs in it and
that it is French. For some reason, soufflés
intimidate many cooks. They really shouldn't. In many
respects soufflés are farm foods made from very
basic ingredients that are generally available on every
farm: eggs, butter, milk, flour and a little cheese
to which you can add whatever else maybe on hand.The
word soufflé in French comes from the verb souffler,
which means "to breathe, to whisper or to blow
up. This aptly describes a soufflés delicate
and ethereal texture that seems to disappear in your
mouth when you eat it. All soufflé's are made
up of two components: a base, which is usually a thick
milk-based white sauce and whipped egg whites folded
in just before the soufflé is baked. I feel that
I am deeply connected to the soufflé on a symbolic
level because it is something that people always hear
that it is incredibly difficult to successfully make,
when if given a chance, it is not as bad as it is perceived
to be. I made that judgment on choosing a future many
times when I was in middle school and in my early years
of high school. I was so preoccupied with trying to
please my parents by getting good grades and being accepted
into a respected university that I often procrastinated
and saw the whole process as very intimidating. I remember
that when I was younger I wanted to be an actress or
an FBI agent. Not only did I fantasize about doing these
professions but I would actually research them and find
out what it take to obtain success in that field. Since
day one I have been looking for a way out but somewhere
along the way it found me. Food is my passion and now
my career. I gave food a chance and it rewarded me handsomely
just as the soufflé will if you give it a chance.
Shannon has appeared with the Generation Chefs on channel
50, KFTY and channel 13 in Sacramento and teaches and
demonstrates for Savor The Moment. She is a fantastic
interviewer and a real highlight of our cooking show
pilot, "The Generation Chefs".
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| Alison
Nosti. Alison Nosti is a founding member of the
Generation Chefs. She has been working at Savor the Moment
since the summer of 2000. Starting out as a front of the
house server for STM gourmet catering events, Ali has
become a remarkable teacher and mentor, assisting with
interactive cooking classes and events for businesses
and private clients. She regularly appears in front of
large groups of guests, teaching and cooking on chef stages
and at Home Shows. At age 19, Ali is the youngest demonstrator
for Wolf Range, traveling around the Bay Area giving hands
on seminars, teaching guests to use the latest in kitchen
technology and tools. Ali graduated from Terra Linda High
School, Class of 2003, where she was awarded a $500 scholarship
in culinary excellence and is looking forward to completing
her second year at community college at SF in their hospitality
and culinary department. The importance of family has
always enriched her passion for food. Some of her most
treasured memories involve sharing a meal with her family.
Her love of food combined with her drive to succeed has
lead her to some amazing adventures such as private chef
events for Metallica, The Grateful Dead, Dr. Dean Adell
and Napa Valley Vineyards, to name a few. Ali has appeared
on Channel 50, KFTY with the Gen Chefs and is helping
produce a cooking pilot about her cooking experiences
with the Gen Chefs. For Ali, the sky is the limit as she
sets her sights on her life long dream, cooking and learning
in Europe! |
| Trey
Bulleri. Trey Bulleri, age 14, is a freshman at
San Marin High School and our youngest Generation Chef.
As a participant in the Community Service Grant Program,
Trey has made great strides in his life. In the CSGP,
Trey enjoyed cooking, serving and gardening at the New
Beginnings Center Homeless Facility. Residents and staff
loved his humor and hard work and Trey quickly became
an important part of the development of the program. Trey's
hard work landed him a job as a prep and party assistant
at Savor The Moment. His Gen Chef mentor, Guillermo Mejia,
works by his side to guide his culinary future. He is
a spokesperson regarding the success of the CSGP and will
be co-presenting with Rachelle and Guillermo to a large
group of state educators about his experiences in the
culinary program. As a budding filmmaker, Trey's most
exciting Gen Chef adventure was at Copia while filming
our pilot cooking show, "The Generation Chefs".
He was dazzled by the gorgeous facility and it's incredible
kitchens. With his natural humor and ease on camera, Trey's
plans to be a TV chef are right on target! |
| Tabitha
Yeh. Tabitha Yeh is the most recent member of the
Generation Chefs and will be a senior at Redwood High
School. Her hobbies are playing basketball, violin, and
cooking. After a recent trip to visit her family's amazing
Chinese restaurants in New York and in New Jersey, Tabitha
has decided to pursue a career in the culinary field after
high school. She took the first steps of that career path
this summer, 2004. Instead of spending a lazy summer sitting
around the house, Tabitha started working as a Generation
Chef intern through a program at Savor the Moment. She
was excited to try foods that were different than what
she eats in her Chinese home and she learned quickly.
Tabitha is a great teacher for the other Gen Chefs. Her
heritage provides a wealth of knowledge. She recently
had to explain "Shark Fin Soup" to everyone!
She assisted at Macy's and McPhails Appliance with cooking
demonstrations and classes. Tabitha is always thrilled
to meet the incredible Bay Area chefs and other young
culinary enthusiasts that surround the Gen Chefs. She
recently helped pitch the Gen Chefs program to Chef Matthew
Christenson, executive chef of the Lark Creek Inn in Larkspur,
CA. The pitch was successful and we got a private tour
and free lunch to boot. Someday all of the Gen Chefs hope
to travel to New York to experience Tabitha's family restaurants
first-hand. |
| Michelle
Finn. Michelle Finn is the sous chef for Gourmet
To Go, a personal chef/catering business serving Santa
Clara and Santa Cruz Counties. She has been the sous chef
for two years working on weekends during the school year
and in the summer with her mom, Elizabeth Bourget. Michelle
is 15 years old, a sophomore at Scotts Valley High School
and a varsity cheerleader. She enjoys salsa dancing, art
and clothing design. |
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