Nurturing Talent

Fans of fine dining may want to stick around Ventura County. If the Channel Islands Chefs Assn. has anything to say about it, there could be an influx of quality food-service professionals in the near future.

The chefs association, the local chapter of the American Culinary Federation, has initiated a scholarship program to help Ventura County residents complete their culinary college degrees.

By helping the students, the association hopes the area’s restaurants also will benefit.

“We feel if we help them, it will encourage them to come back home and we will end up with a higher grade of food service in the area,” said Harry Brockwell, a longtime area chef who is chairman of the association’s board and is heading the scholarship committee.

“Ventura County is growing, food service is growing very rapidly,” he said. “We need talented people going to school and we feel we should be the first ones to jump up and get them.”

The scholarship program is open to students who are in their last two semesters of an associate, bachelor’s, or graduate degree in culinary or related fields. Brockwell said students are not required to attend a particular school to be eligible.

In the region, Oxnard College and Santa Barbara City College offer food-service degrees.

The chef’s association probably will offer up to three scholarships annually, Brockwell said, worth a maximum of $300 per award. The scholarship fund now stands at $1,600 with fund-raisers planned to boost the pot.

“They can spend the money in whatever way they want. If they need books, materials, whatever they need it for to further their studies,” Brockwell said. “We are seeing much better restaurants opening now than just five years ago, three years ago. Therefore, you need talented people.”

Applications will be due annually by April 15. For more information call 289-4847.

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Rose Burtchby, owner and chef of Ventura’s City Bakery, will spotlight the cuisine of Spain as part of her “Winter Repast” dinner Saturday at the restaurant.

The meal will open with a selection of tapas (appetizers), including a goat cheese crostini, stuffed mushrooms, caponata, mixed olives, and a tortilla de alcachofas (a thin egg omelet filled with chopped artichoke).

Next up will be a sopa de ajo (garlic soup) with beans, followed by the entree--a choice of a seafood and poultry paella or a roasted vegetable and wild mushroom paella. Burtchby will top off the evening with a dark chocolate torte with mango-raspberry coulis and orange flan, served with coffee or tea.

Cost is $35. There will be seatings at 5:30 and 8 p.m. For reservations call 643-0861. City Bakery is at 2358 E. Main St.

Speaking of City Bakery, the restaurant has begun offering Sunday brunch specials beginning at 8 a.m. Dishes include a City Bakery Benedict and stuffed French toast (filled with fruity cream cheese). There is musical entertainment from 10 a.m. to 1 p.m. the last Sunday of each month.

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Calling all chowder heads.

The Channel Islands Harbor Farmers’ Market is looking for professional and amateur chefs to participate in its Chowder Cook-Off on Saturday. The contest will coincide with the harbor’s Celebration of the Whales.

Contestants will be judged on the taste of their concoctions as well as their overall presentation. Mark Rochin, manager of the farmers’ market, said as one of the chowder judges he will be looking for the healthy qualities of the dish.

“I’ll be looking for how much real good, organic and wholesome food is in it, not just fillers,” Rochin said. “I want healthy chowder, something that I’m going to feel energized after eating.”

For entry forms and more information, call 652-2089.