I am delighted to be participating in a panel discussion on a subject dear to my heat, the culinary arts. Partners in Education operates three award-winning programs to support youth, families, educators, schools and youth-serving nonprofits in our community. Partners in Education’s Volunteer Program serves as the hub of volunteer coordination in South Santa Barbara County, placing volunteers into activities that directly meet current and ongoing school and nonprofit needs. I will be on the panel with fellow culinarians and hospitality specialists discussing aspects of opur profession.
Chef Michael Hutchings
Bios: FeaturedGuestPanelists
Chef Michael's career began when he took a job in a restaurant at Disneyland to work his way through college. An accomplished flutist, he planned a musical career. But in the kitchen of Disneyland at the fabled private Club 33, he was taught by the Master Chef Rudolph Stoy and his priorities changed. Michael Hutchings eventually became executive chef of Club 33 then wrked under several Los Angeles chefs of note.
In 1978, Michael Hutchings went to London to work at Le Gavroche. The Roux brothers were so impressed with his seriousness and ability that after only a few months they promoted him to sous-chef and told him that when he was ready for a restaurant in the United States they would back him financially in a partnership.
The result was Michael's Waterside in Santa Barbara. During ten years of operation, Michael's Waterside was recognized as a leader in contemporary California-French cuisine. In the years following, Chef Michael worked at a variety of restaurants, clubs and food facilities that broadened his culinary style. Now, Chef Michael oversees a catering service business in Santa Barbara, California. Chef Michael Hutchings brings many years’ experience to a wide range of cuisines. The same attention to quality is given to the simplest menus like a great burger buffet to a filet mignon dinner.
Kirsten Van Brunt:
Director of Catering and Conference Services at Four Seasons Resort, The Biltmore, Santa Barbara. She has been a leader at the Four Seasons Biltmore Santa Barbara for years and has earned an incredible reputation as one of Santa Barbara’s best event industry professionals with her attention to detail, direct style and the ability to cultivate relationships. What are her top three favorite Four Seasons Biltmore event menu items? Mushroom Risotto, Celery Parmesan Salad; Herb Focaccia Crusted Beef Tenderloin; and a simple but delish...Vanilla Creme Brulee.
Chef Chris Turano:
Chef de Cuisine Chris Turano competed on Food Network’s Chef Wanted with Anne Burrell. Turano, grew-up cooking Italian cuisine with his Sicilian-born father. “My approach is to keep food simple and let the ingredients speak for themselves, especially when you have California’s bounty at your fingertips,” said Turano. Prior to joining Bacara, Turano served as executive chef of Chicago Firehouse Restaurant and the Quadrangle Club at the University of Chicago. In addition to formal training at College of DuPage in Illinois, Turano’s impressive background includes a stint under famed Chef Ted Cizma, Food & Wine magazine’s Best New Chef of 2001.
