Click a show title or use the red Streampad player at the bottom of our frame to listen now.

Tuesday, March 29, 2016

03/28/2016 - A Culinary Discussion with Victor Scargle, Behind the Scenes at The Kitchen, Fort Collins

Slow Living Radio gets serious on good food practices, farming, small and local with our two guests, Brent Jackson of The Kitchen in Colorado, and the esteemed Victor Scargle, Executive Chef of the soon to be opened Culinary Institute of America at COPIA.  Listen and be inspired about how you can make a difference to the world, the environment, the health of your family and those who will follow in our footsteps.

Head Chef  
The Kitchen Fort Collins

The Kitchen has locations across Colorado in Boulder, Denver, and Fort Collins, one location in Chicago and three locations coming soon to Memphis. The Kitchen restaurants are built by a community of craftsman, serving food & drink from local farmers, ranchers and purveyors for the sustainable enjoyment of the whole community – including staff. Being a community establishment also includes their commitment to environmentally-friendly practices, including composting, wind power, eco-friendly packaging and recycling.

The Kitchen Community is a 501c3 non-profit organization, that was also co-founded by Hugo Matheson and Kimbal Musk with the mission of “Community Through Food.”  The Kitchen Community builds Learning Gardens, designed by Jen Lewin, to connect kids with Real Food. Since being founded in the spring of 2011, The Kitchen Community has already built over 200 Learning Gardens in schools across Colorado, Chicago, Los Angeles and Memphis reaching over 120,000 students.

To this day, we believe in the power of good food and good drink to connect people as family, friends & a community, and The Kitchen remains committed to the mission of “Community Through Food.”


Victor Scargle Named Executive Chef of The Culinary Institute of America at Copia
Former Executive Chef at Copia’s Julia’s Kitchen Returns to Napa

Photo credit: CIA/John Barkley
Well-respected chef Victor Scargle is returning to Copia. The former executive chef of Julia’s Kitchen at Copia has been appointed executive chef of The Culinary Institute of America at Copia, now part of the college’s Napa Valley-based California campus. In this role, Chef Scargle will oversee a new restaurant, along with wine-tasting experiences, food enthusiast programs, and other special events at the venue in the city of Napa.

Before rejoining the CIA staff in his current role, Chef Scargle served on the faculty of the college’s Greystone campus in St. Helena from 2009 to 2011. He was at Julia’s Kitchen from 2003 to 2007.

“Chef Scargle’s return to Copia is a ‘coming home’ for someone who is truly at the forefront of California cuisine,” says Thomas Bensel, managing director of the CIA’s California campus.
“Importantly, it also signals the first of more than 60 new jobs the CIA expects to bring to Napa with the college’s revitalization of a venue that has been closed for eight years.

”During more than two decades working in top restaurants in California and elsewhere, Chef Scargle was executive chef of Lucy Restaurant & Bar at the Bardessono Hotel in Yountville, Go Fish Restaurant in St. Helena, Grand Caf√© at the Hotel Monaco in San Francisco, and Pisces in Burlingame; chef de cuisine at Jardini√©re in San Francisco; chef at Aqua in Las Vegas and San Francisco; sous chef at Tribeca Grill in New York City; and tournant at Aqua in San Francisco, Patria in New York City, and Colony Bistro in Miami Beach.

Scargle was named a Rising Star Chef by both the San Francisco Chronicle and KRON television. The Chronicle also awarded three-and-a-half stars to Julia’s Kitchen and three stars to Pisces with Chef Scargle at the helm. He was featured in Sunset magazine’s “Chefs of the West” story in 2001.

Scargle studied economics at the University of California, Santa Barbara before pursuing his culinary career. The CIA is still determining the concept for the new restaurant at Copia, which is scheduled to open in late spring.


No comments:

Post a Comment