Sweet & Savory Spectacular: Support for Tomorrow's Chefs

Snack your way through a benefit that helps the Careers Through Culinary Arts Program.

Conversational ice breakers pop up in top 10 lists on your favorite social media site, oh, approximately every three hours, but we cocktail party avoiders tend to clean forget every last one of 'em once we're standing in front of a stranger holding a glass of Chablis.

Here's the only question to remember, when facing a stranger at a party: Savory or sweet? Everyone falls on one side of that line, with strong opinions as to their preference, and then your conversation is off and running.

You can have both, and how, at the Sweet & Savory Spectacular, a foodie fundraiser that's set to bring the sugar and spice to The Art Institute of California in Santa Monica on Sunday, Oct. 19.

Does "bring the sugar and spice" go quite far enough, though? Over 60 local restaurants, including Chinois on Main, Angelini Osteria, Petrossian, and Charm City Cakes'll be setting up the bites, all with something shiny and wonderful and very much tied to food at heart: "Event proceeds will benefit local, underprivileged youth by raising funds to provide them with culinary career opportunities and scholarships in the restaurant and hospitality."

Careers through Culinary Arts Program is behind the gourmet feastery, a feastery that will include 40 chefs in the house, cooking, chatting, and demo-ing for fans.

A craft beer and wine tasting garden, a silent auction, and classes are the to-dos beyond the sweet and savory supping. A competition shall go down, among chefs, too, complete with judges (if you're a fan of competitive shows, grab a spot to watch the chop-chop-chop).

Admission? A hundred bucks, which scores you entry into "all tastings, classes, demonstrations" plus the chef throwdown and a gift bag to boot. Plus you'll be helping future chefs gain a foothold into their toque-topped dream.


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If you do love foodie TV, and the cuisine arts, you know the road for every person at the stoves is a long one, filled with education, real-world experience, and some flavorful ups (and, fingers crossed, only a few downs).

Helping those talented chefs-to-be is a delicious choice, whatever side of the sweet or savory fence you stand on.

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