This announcement is primarily made just to make people more aware of this event, so this is an open event, buy a ticket and go, or don't buy a ticket and don't go- thus no deposits, no attendance limits, no wait lists. Be sure to buy a ticket, since some of these events sell out. If you don't purchase a ticket, you can't attend. Obviously not for those that don't eat pork. Regardless some great chefs participating especially Nyesha who has trained under chefs Josiah Citrin & Joël Robuchon.
Attend "Top Chef Pig Roast" to Help End Childhood Hunger in America
Sunday, April 28, 2013 from 1:00pm-4:00pm at the Wilshire
General Admission is $55 or $65 at the door
Buy your ticket in advance here:
The Host Chef is Nyesha Arrington:
"A graduate of the Culinary School at the Art Institute of Los Angeles in 2001, Nyesha worked with her mentor, Josiah Citrin at Lemon Moon in Culver City and Mélisse in Santa Monica. Her resume also includes work with legendary French chef Joël Robuchon at his Michelin and Mobil award-winning Las Vegas restaurants, L’Atelier and The Mansion." (all biographies are from the website describing the event)
On a personal, Nyesha as well as being a great chef is super kool, got to hang with her at another event with another chef friend of mine
- Pic from 2012, Nyesha and
a delicious pig friend
Guest Chefs all based in the LA Region, and most have appeared on Top Chef
Ilan Hall, Chef/Owner, The Gorbals
Hall was the winner on Top Chef Season 2
As a teenager, Hall worked at Marine Fishery, a seafood store in his hometown of Great Neck and was later trained at Italy's Lorenzo de Medici Apicus Program and at the Culinary Institute of America (CIA).At the time of his season two Top Chef competition, Ilan was a line cook at Casa Mono, a Spanish restaurant in Manhattan
Jacobsen was recently a participant on Top Chef Season 10 in Seattle.
A product of Associated Culinary Arts, he has worked for renowned clients such as author and columnist, Arianna Hufflington, as well as the Marciano family of the Guess Corporation. More recently he staged at Noma, and was executive chef at The Yard in Santa Monica
Danielle Keene, Chef/Owner, Bittersweet
"She grew up in a dessert loving home where her grandma decorated cakes and her mother made chocolate chip root beer floats and oatmeal cookies. After training at Water Grill, Campanile and A.O.C. she was pastry chef for several top Los Angeles restaurants—The Little Door, Blair’s, and BLT Steak. As opening pastry chef at Wilshire Restaurant she started the very popular “Ice Cream Shoppe Night” which received accolades by L.A. Times food critique S. Irene Virbila..."
Reznik was recently a participant on Top Chef Season 7
Originally from Brooklyn, New York, Alex Reznik became known as the executive chef at Ivan kane’s Café Was.
Marcel Vigneron, Chef/Owner, Modern Global Tasting
Vigneron was the runner up on Top Chef Season 2
Marcel attended the acclaimed Culinary Institute of America in New York, earning both an Associate’s degree in Culinary Arts and a Bachelor’s Degree in Hospitality Management. He then enrolled in the teaching assistant program where he served as the Sous Chef at ristorante Caterina de’ Medici. While only in his twenties, Marcel gained national notoriety while on several culinary competition series where he showcased his avant-garde culinary style to the public. Since then, he has gone on to work all over the globe with world-renowned chefs, including Joël Robuchon and Michael Mina, and most recently under José Andrés as the Executive Sous Chef of The Bazaar at the SLS Hotel in Beverly Hills.
Brooke Williamson, Chef/Owner, Hudson House and The Tripel
Williamson was recently the runner up on Top Chef Season 10 in Seattle.
"...A native of Los Angeles, Williamson began her culinary career at a young age as a teacher’s assistant at the Epicurean Institute of Los Angeles. Williamson began working in professional kitchens at the age of 18 as a pastry assistant at Fenix at the Argyle Hotel under Chef Ken Frank. As her star quality began to shine, chef Michael McCarty took notice and invited the young chef to work at his acclaimed Santa Monica restaurant, Michael’s under executive Chef Sang Yoon. Within one year she became sous chef at Michael's. Two years later, Williamson headed to the East Coast to intern at the celebrated restaurant Daniel in New York. She then returned to Los Angeles, where she was appointed executive chef at L.A. restaurant, Boxer. Williamson then continued her culinary career as executive chef of Zax in Brentwood, raising the bar on seasonal American cuisine by infusing local ingredients from Southern California with more diverse and global flavors. During her time at Zax, she was honored by media outlets such as the Los Angeles Times and Forbes as a culinary mastermind. She was also invited to cook at the James Beard house, being the youngest ever female chef to do so. After leaving Zax, Williamson and fellow Zax partner Nick Roberts opened Amuse Café and later Beechwood in Venice, where Williamson and Roberts earned the title "Rising Star Chefs" by StarChefs.'
'Along with Roberts, Williamson opened the American gastropub, Hudson House, in March 2009 and most recently, the Tripel in Playa Del Rey."