Josiah Citrin

Chef Conference at LATTC Goes Global

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(Gerry Furth-Sides) “Chef Con” or Chef Conference is an event for the chef and restaurant industry community. But anyone interested in the quality, sustainability and preparation of what they eat, including the most delicious and comprehensive variety of prepared dishes, will find this event fascinating and timely. For details please see: //www.lachefconference.com

The magnificent Los Angeles Trade Tech College setting magnified the already comprehensive day. Chef Conference 2023 already more than fulfilled its mission to provide information, inspiration, delicious food and drinks on a personal basis. Meeting up with industry friends and meeting new ones was another priceless aspect of the event. See how below.

Our host, LATTC foundation member Bonnie Tseng and (top right) Culinary Arts Pathway Department Chair, Jerry Vachon; (botton right) Kate Silberling, Chef Instructor and students on the left with PJ at the top.

The event began in the lobby of the Culinary Arts Building. Signs and students were posted all around the impressive campus to direct you to the building.

The magnificent $100M remodeled LATTC Culinary Arts Building at latte.culinaryarts in DTLA.
The morning welcome started with Coffee from Caffe Luxxe, and Pastries from Bread Artisan Bakery at LATTC. Perfect Kouign Aman (bottom right) and perfect everything including coffees from Caffe Luxxe
A more than welcome addition to any event, C-CAP’s Lisa Fontenesi and Gail Carney. C-CAP student competitions are held at LATTC

Lunch took in place in three entire state-of-the-art classrooms, each with their own work stations. One entire room was filled with the finest beef, lamb, duck and other protein. An entire room was filled with fish and seafood. The commonality was the each dish being prepared by top chefs at their best with flavors, texture and presentation. The food was representative of the finest sourcing and preparation.

Quality, story and value was all in this Chef Conference 2023 prevention

We were in beef heaven. Featured: Cape Grim Grass Fed Beef from Tasmania, Black Opal Wagyu, Pure Black Barley Fed Angus, Gundagi Lamb and Stock Shop Sauces and Stocks.   First up was one of our favorite chefs, Jet Tila and wife Allison. We could not have gotten a warmer welcome. “Come on in over the ropes!” he called out.

The warmest welcome from celebrity chef Jet Tila, here with wife Ali and team
Celebrity Chef/Restaurateur Jet Tia’s Black Opal Wagyu Stripling Tataki
Chef Conference 2023 star.
Pure Black 72 Hr Sous Vide Short Rib: The dish we ate more than one of cat the Chef Conference 2023
Our pick of the day by celebrity Chef/owner Mary Sue Milliken and Co Chef/Co-owner Sarah Stinger who added the final spark to their succulent, tasty Lamb Chop with pepper seeds
Our pick of the day by celebrity Chef/owner Mary Sue Miliken and Co Chef/Co-owner Sarah Stinger who added the final spark to their succulent, tasty Lamb Chop with pepper seeds

Color, texture, refined technique and rich ingredients described the fish and seafood room.

Stock Shop Co. Lobster Congee only one of the roomful of fish and seafood dishes at the Chef Conference 2023
The most creative, original and tasty of the fish and seafood room at the Chef Conference 2023

LATTC students were an integral part of the presenting and the eduction of working with celebrity chefs at Chef Conference 2023, here with Kevin Meehan of CALI restaurant
Porto’s at the Chef Conference 2023 with the most inventive, original savory and sweet treats
Porto’s at the Chef Conference 2023 with the most inventive, original savory and sweet treats

SAMPLES OF THE SEMINARS AT THE CHEF CONFERENCE:
Presented by California Restaurant Association: and followed by a “meet and greet” with CRA President, Jot Connie: IF YOU’RE NOT AT THE TABLE, YOU’RE ON THE MENU – PROACTIVELY PROTECTING YOUR RESTAURANT. Moderator Matthew Sutton and panelists, Madelyn “Maddy” Alfano, Greg Dulan, Joseph Pitruzzelli.

MENTORSHIP: ONE OF THE INDUSTRY’S BEST AND MOST ENDURING TRADITIONS
HOSTED BY Andrew Friedman (Moderator), Gavin Kaysen, Travis Swikard and presented by S. Pellegino

A full day at the Chef Conference 2023 at LATTC

The afternoon at the Chef Conference 2023 was filled with even more informative, friendly vendors and international celebrity chefs. The food, the place and comprehensive information and conversation about it, and the people!

A view from the top at the Chef Conference 2023
Celebrity chefs Susan Fenigar, middle and (left row top to b bottom) Eric Greenspan, Curtis Stone and Kato Chef Jon Yao; Left top to bottom: Jazz of Jittlada; Roy Garcia and Josiah Citrin at the Chef Conference 2023 at LATTC
The afternoon for networkingafter seminars and rooms full of food at the Chef Conference 2023 at LATTC

Chef Danny Elmaleh’s Japanese-Moroccan Family Favorites Reign at Gutsy Cleo (patra)

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(Gerry Furth-Sides) Culinary mastermind, Chef Danny Elmaleh, shines with his award-winning sharable middle eastern plates at the third award-winning  Cleo location in Los Angeles, by sbe.   Every refined Japanese-Moroccan dish makes a statement, yet feels effortless and satisfying.  Even his older, original menu items, such as the shaved brussels sprouts, have stayed, if not a star, power from the Hollywood and the LA Live location in DTLA.

(photo courtesy of sbe) Second generation Chef Danny Elmaleh, Moroccan and Japanese.

Elmaleh’s work honors the best of his associations with Los Angeles masters, French Josiah Citrin and Japanese Katsuya Uechi. (chef spotlight profile bio).  The Cleo menu categorizes the cuisine into small plates, kebabs, tangines, “from the land” and “from the sea”, desserts.  We were told that the food is the neighborhood customer draw in the 6,000 sq. foot Cleo, with the posh middle eastern decor, even with a snazzy bespoke cocktail bar ($15),  and a vertical, wine list.  After all the place is named after the sultry Cleopatra.

Our favorite bites: Cleo’s Garlic Shrimp on a bed of gigante bean purée infused with white wine and preserved lemon ($34).  The cushiony, gigantes (“giant” in Greek) are a dream, pureed.   “Plaki” is a popular ingredient in Greek cooking but usually blanketed in a tomato-based sauce.

Cleo’s Garlic Shrimp on a bed of gigante bean purée infused with white wine and preserved lemon.

Surprising fusion of ethereal shaved celery on the Grilled Octopus with smoked paprika, lebaheh, grilled baby potato. ($16)

Dining as performance:  The Harissa Tuna Tartare with avocado, orange, olive tapenade and lavash slabs to DIY ($14) starts as a deconstructed dish mixed together by the server.

The Grilled Octopus above and below

A long list of stand-alone shareable, and compatible “miza” or small plates ($9-10).  No combination platters of the hummus, feta & Lebanahen, Babaganoush, Greek Salad, Freekeh Salad here.  The laffa bread, with its puffed up pita look, (upper right corner) scoops up every bit of the delectable sauces.

(clockwise starting at 1) Laffa bread, Babaganoush, lavash slabs and tuna tartare, shaved brussels sprouts, grilled octopus).

Textured Babaganoush (smoked eggplant and tahini) with a ribbon of sumac through it.

A Chef Elmaleh’s childhood favorite that he cooked in his father’s Haifa restaurant is the stand-out Duck Matzo Ball Soup with fresh pasta, confit duck, consommé broth, fresh herbs and lime ($9).

Duck Matzo Ball Soup with fresh pasta, confit duck, consommé broth, a favorite from Danny’s family restaurant in Haifa, Israel.  Below, fresh herbs and lime for personal add to the soup. ($14)

 

Lamb kofta kebabs folded into the addictive laffa bread ($9)

For chocolate lovers: Flourless dark chocolate lava cake, roasted banana, salted caramel ice cream and petite hazelnut meringues

Not as successful is the sort of deconstructed Moussaka, and a lackluster Spanakopita ($9). We love minced food, especially a French-Canadian tourtiere, but here the flavors and the textures are muted and muddled. 

 

Moroccan Saffron Grilled Chicken Tagine ($24)with preserved lemon, almond, olives, roasted tomato, saffron on a bed of rice, a sweeter than its Tunisian counterpart.

Chef Elmaleh’s interest in cross-cultural cuisine was first inspired by his experience growing up with a Moroccan father and Japanese mother.  The chef’s delicate Japanese hand combined with hearty middle eastern flavors made SBE restaurant fans of us in one meal.

 

The gleaming Cleo kitchen viewed from the pass through.  (below) Middle Eastern spices on the wall surrounding the kitchen passthrough.

Executive Chef Danny Elmaleh explained his menu officially, “The new dishes on this menu, from our duck matzo ball soup to our meatball tagine (served only at night) are directly inspired by my life, my heritage and the rich flavors of the Mediterranean and the Middle East. We’ve seen a great response from our restaurants where the new menu is live.”

(www.sbe.com) Cleo Third Street, 8384 W. 3rd Street, Los Angeles, CA  90048, (323) 579-1600. Cleo,  L.A. Live, 800 W. Olympic Blvd., Los Angeles, 424-888-7818.

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