The news site of Santa Barbara City College.

The Channels

Menu
Chef de cuisine Amadeo Rendon stands in his kitchen holding a piece of meat beginning the preparation process. During his four years working at Caruso’s restaurant at Rosewood Miramar Beach, Rendon began as a prep cook and made his way to becoming the chef de cuisine. To do this, Rendon had to master each station in the kitchen. From meat, fish, appetizers and desserts, Rendon has been everywhere in the kitchen. Now, being the chef de cuisine, he oversees the whole kitchen. Rendon began his shift at 11 a.m. and will go home around midnight on Saturday, April 1.

Caruso’s chef de cuisine’s love of music guides cooking career

Yarrow Hogan, Editor-in-Chief
April 7, 2023
News Briefs: Help with financial aid applications available now

News Briefs: Help with financial aid applications available now

Emma Welch, Staff Writer
November 7, 2022
Chef Stephane Rapp demonstrates the proper technique for cutting sashimi on Oct. 13 during a culinary class at City College in Santa Barbara, Calif. To make cutting the flesh into bite-sized pieces easier, Rapp first showed how to cut off tough muscle and tendons.

Oh crêpe! Culinary department returns to City College kitchens

Melissa Garcia, Staff Writer
October 22, 2021
Chef Stephane Rapp teaches his Principles of Pantry class how to cut a carrot from his teaching station at the front of a socially distanced class where each student has his or her own workstation on Jan. 25, 2021 in the cafeteria where the culinary department is temporarily holding classes at City College in Santa Barbara, Calif. Chef Rapp originally came to America in the 80’s and ultimately stayed because of his passion for culinary education.

Culinary arts instructor channels passion for food and education

Heidi Hutton Rigoli, Staff Writer
February 1, 2021
Zuberi Sharp, a first year City College student, crimps the pie crust before placing it in the freezer to harden on Nov 24, 2020 in the Kitchen of the Cafeteria at City College in Santa Barbara, Calif. Chef Stephane Rapp said “the energy has been extra positive” because of students like Sharp.

Culinary arts at SBCC cuts through the obstacles of staying on campus

August Lawrence, Associate Editor
December 4, 2020
Courtesy image of Elijah Klein (left) and co-workers Dani Morales (middle) and Peter Cham (right) won second at the Ramenfest competition on Nov. 2, 2017 in Santa Barbara, Calif. Klein and over 20 co-workers were furloughed early in the pandemic with only two having returned so far.

Chef returns to SBCC— making the most of losing job amid pandemic

Jacob Frank, Associate Editor
September 28, 2020
A variety of mushrooms on display on a cart on Monday, March 20, in the John Dunn Gourmet Dining Room. Retired biology professor Dr. Robert Bob Cummings discussed each of the types of mushrooms on display in a talk for March Mushroom Madness, an annual benefit dinner hosted by Santa Barbara Culinary Arts that raises money for scholarships for culinary arts students.

“March Mushroom Madness” meets the SBCC dining room

KATHYVAN TRAN, Features Editor
March 22, 2017
A raspberry mille feuille with vanilla cream and strawberries, served with raspberry coulis sauce on Thursday, Feb. 23, in the John Dunn Gourmet Dining Room at City College.

Gourmet Mediterranean tastes meet City College dining room

KATHYVAN TRAN, Features Editor
March 11, 2017
Courtesy art

Italy study abroad trip teaches cuisine culture and gastronomy

Kelsey Lopez, Channels Staff
February 20, 2017
Tyler Baio and Anna Schneider hold a platter of their home baked Thacher Road Cookies Thursday afternoon, April 28, in Ojai. Baio and Shneider are City College alumni, having graduated from the Culinary program. The name Thacher Road Cookies originates from the street Baio grew up on in Ojai.

SBCC graduates start cookie company out of their kitchen

DANI LAVI, Channels Staff
April 29, 2016
Informational Graphic

SBCC Campus Store to relocate this summer during construction

PHIL JOSEPH, Channels Staff
April 22, 2016
Culinary Student Jon Stabin picks snow peas from a planter box on Thursday, March 10, behind the East Campus Classroom 15 at Santa Barbara City College. The Culinary Department grows an assortment of fruits and vegetables including strawberries, snow peas, and various herbs.

SBCC culinary students sprout a homegrown community

DANI LAVI, Channels Staff
March 25, 2016
Load More Stories
Activate Search
Home
Culinary Arts