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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
Photo Illustration

Culinary students to wine and dine across France this summer

BENTE VAN ANDEL, Channels Staff
April 13, 2015
The California Club is layered with turkey, bacon, avocado, lettuce, jack cheese, tomato, alfalfa sprouts, mustard and mayo on Sourdough bread, Tuesday, Feb. 24, at City Colleges JSB Café on East Campus.

JSB cafe offers students a reprise from cafeteria food

ANGELA OSTERMEIER, Channels Staff
February 27, 2015
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