The Gjelina Volunteer Program At Venice High - Teaching Our Future Chefs!

What a wonderful and inspiring afternoon I just had, crashing the Gjelina Volunteer Program cooking class at Venice High School. I'm honestly so, so impressed. Chef Travis Lett and Program Director, Angela Hughes, are pals of mine, so I had an inside track to getting to know all about this excellent stuff going on with the kids around our Venice community.

The GVP started a few years ago, with Lett wanting to be more involved in the community that has shared so much with him and his restaurant endeavors. They started out by making pasta with the little kids at Walgrove Elementary, which fascinated the children, Hughes told me. "It blew their minds. The power of food is taken away when it's all packaged and processed. Showing them where their food comes from and how it's made empowers them, because now they get it, and they made something that pleases them." That led to "Jammin' In The Classroom", where they would make jam from scratch, with butter the kids churned up themselves. They next attacked 5th graders with salad, which they deconstructed and showed the kids how to grow and prepare the ingredients. The kids literally devoured it all, both the food and the information. The kids at Westminster Elementary take bakery tours over at Gjusta, and learned to make bread from the wheat that they had grown themselves. Amazing.

The success on both sides was immediate, and Hughes says, changed the kids and the business, with all parties involved realizing the importance of their own health and the health of the community, which can only improve when so much care is taken of each other. As I witnessed yesterday at Venice High.

These teenagers stay after school once a week (for 16 weeks) to partake in the "Chef's Club" class offered by Gjelina's volunteer program, and they learn the whole deal, from planting and harvesting the vegetables and greens outside in the (surprisingly bucolic) Venice Boulevard-adjacent garden, all the way through eating the meal and cleaning it all up.

On this day, they were gathering up snap peas, radishes, gorgeous swiss chard, and salad greens to accompany the whole branzino fish they would be preparing as the entrée up in the classroom. Lett, Hughes, Oscar Lusth, Judy Babis (who comes up with the curriculums), and their employees/volunteers from Gjelina were out there with the kids in the garden, explaining the growth and nuances of the produce (which I also eagerly listened to), and we could have been way out in rural California somewhere, not even noticing the rush hour traffic a stone's throw away.

Public schools have been so shafted by our government over the years, as gone are the Home Ec, Shop, Automotive, Art, Music, and so many other things done away with by short-sighted politicians and budgets. Thank goodness there are those in arts and business in our community that actually do care and will do what they can to give these exceptional youth opportunities they would never otherwise have. Venice High Principal Oryla Wiedoeft has welcomed these groups (also in cahoots with the Boys and Girls Club of Venice) into the school, and embraced what they have to offer, as clearly the students have as well. All I saw were excited, enthusiastic, open faces, eager to learn and create. The atmosphere was abuzz, and I was completely jealous as I watched the kids learn knife techniques, how to blanch the snow peas, filet the whole fish, season the inside ... this was not your basic boil an egg class for high school students ... this is pretty advanced stuff.

As I watched her slicing up a lemon perfectly, a student named Emily told me that her Grandfather had a restaurant when she was growing up and everyone in her family could cook, but now she felt like she had things she could teach them. She added that now she and her Dad cook breakfast for the whole family every Saturday morning ... proving that classes like this not only help the kids, but their families too.

 One young man said when asked how he felt about the Chef's Club, "Oh, I love it! Now I do all the cooking at home, my Mom is so happy." I bet she is, especially when you see these guys whipping up dishes like these, that could easily be served right up at Gjelina itself.

"Kids are smarter than we were at that age," said Lett. "They want to be here for three hours after school. Our resources should benefit their public schools and the communities around them. When the school is uplifted, it benefits everyone. We're all in this together." I had never been inside of Venice High before, just outside for games and the Grease sing-along. It's really old inside, and the kitchen area hadn't been used, and was sorely outdated. Not anymore. Gjelina has connections, obviously, and now the kitchen features a gleaming, giant new refrigerator, and spotless, upgraded working spaces. It's great.

And so are the kids. Every single one of the 35/40 kids being taught by a world-class Chef (gearing up to open Gjelina East in NYC's Bowery, where they will also work with farms and schools) for free in a public school (!) was polite, open, and all ears and smiles as Lett, Lutsh and Babis explained the steps in the recipes, all of them listening with tangible respect. "Everyone is so nice here, they treat us like professionals," added one boy as he kindly prepared a plate of their fish dinner for their guest - Lucky Me.

 It was truly delectable, and so super inspiring to see these kids so pleased with their results, sharing and discussing it with each other as they ate the feast they had prepared themselves from literally the ground up. When kids today are more interested in their phone screens than dirt, this was truly awesome. The only inkling one would have that these were 2016 teens was when one girl was going around seeing which fish platter was "The most Instagrammable". Who could blame her though, with dishes as impressive as these.

Lett and I both had chills as one student after another repeated that the best thing about the class was "It's fun!"

As learning should be. As LIFE should be, especially when you're a kid figuring out who and what you want to be. With experiences like these under their belts ... truly anything is possible.

Many thanks to everyone involved, from the Gjelina Volunteer Program, to Venice High School, to these incredible, thoughtful, talented, wonderful young Gondoliers/Chefs of Venice. They are absolutely rowing, not drifting into a fantastic future.

The Rose - By Any Other Name ... Does It Smell As Sweet?

We've been eagerly awaiting the re-opening of The Rose Café (established in 1979) in Venice (now called "The Rose"), and got in there last night to check it out. I'll have to reserve judgement until they're totally up and fully running, but so far ... we miss the old Rose.

My friend, Nori, is currently using a cane post foot surgery. We pulled in to The Rose parking lot, and were told by the valet that the first hour is free, and after that it's $9.00 per hour. Even for hobbled people with canes. Gone is the kindly old valet that charged like $2.00 for all day or something. Yeah, no thanks. We parked on the street, and Nori limped along for two blocks.

The space inside is lovely. There is no gift shop now, and in its place is a big, full bar. That's great, though I did love that little shop and its unique cards and gifts.

I guess it's the same owners, but they clearly want to capitalize on being Google-adjacent, and the homey old feel of the former Rose Café is no longer. It's pretty slick, and obvious that they want to compete with Gjusta down the street, with the same various stations for pastries, to go food, and all that.

The servers (very nice, almost ass kissy - which I get, they're new) referred to new Chef Jason Neroni as "Chef", which I always find slightly off-putting. "Chef likes to serve ... " I get that hierarchy stuff in the kitchen, but let's cool it on the aggrandizing, because, frankly, we didn't really like the food so far. At all. They won't be serving the full dinner menu for a couple of weeks, but what we had from the bar menu was really not even ok. We wanted the pizzas we'd seen posted on Instagram, but were told those weren't available, and we could just get cheese pizza by the slice. Out came a super oily piece of what might have been a Stouffer's French Bread pizza. Thick. Overcooked.

The sashimi Nori ordered was really good, but a little, tiny plate of it. The sheep's cheese we ordered came in a soupy Chef Boyardee-style sauce, with a tiny hunk of hard bread on top all sticky from the gross sauce. We tried to get at the cheese without getting sauce on it, and there was not enough bread even for that. We asked for some more bread - as it wasn't nearly enough for two - and were later dismayed to find that that "side of tiny bread" was $5.00 on our bill, which was not relayed to us when asking. The parking costs two tiny loaves of bread! Ridiculous.

We had fried chicken with a lot of gristle and a sauce drizzled over it that when I scanned my taste memory, the closest thing I could come to in describing it to Nori (not a meat eater) was vomit.

The wine pours were tiny, and honestly, the only thing we liked was the coffee shop type lemon bar we had for dessert, because that was the only thing that sounded good or not like breakfast. Oh, we also liked the decor and the patio, but where we sat was right across the street from Google, who seemed to be hosting a YouTube kids show, and all we heard throughout dinner were little girls screaming like they once did for The Beatles. Times have certainly changed at The Rose.

We relayed all of our concerns to the servers, who were lovely and gracious, but the one probably set herself up when she asked us, "Is everything amazing?!" The long pause was almost answer enough, but Nori cracked me up when she replied, "Amazing might be a little strong." Speaking truth to power.

I hope The Rose settles in and works it all out, because it's always been a great meeting place for the People of Venice, and it's a gorgeous space. I just hope they don't forget that people loved their old Rose Café, and we're still here, Google be damned.

As we hobbled back along the two blocks to Nori's car, we just kind of had to laugh. And hope for the best.

The Rose
220 Rose Avenue
Venice

Gjustaaaah - Now Open

The Gjelina group's new bakery restaurant is now open. Gjusta opened its doors last week on Sunset Avenue, just across from Gold's Gym - which is hilarious, considering it'a a carb and sweets absolute Heaven and total temptation.



I went for the first time last Saturday, and it was a mad house. Droves of people lining up to check out the fantastic pastry creations from Nicole Rucker, super fine cheeses and meats, a sandwich section ... it truly is a foodie's dream. You'll just have to wait kind of a long time to fulfill it into your mouth. It will be worth it.

The ordering system is a bit chaotic as you in up for each different section and each section is packed. I'm sure this whole deal will get smoother, and this was opening weekend for a hotly anticipated spot, so had to choose either "overwhelming" or "fun" as your mindset. I chose fun.



And it was, because I ran into a bunch of people I knew among the obligatory hipsters, including the owners and Chef Travis Lett, there from Gjelina to roll up his sleeves and chip in on the new endeavor, taking customer orders and congratulations in equal measure.

I had a late one the night before, so arrived too late to partake in the porchetta breakfast sandwich they were sold out of ... but was consoled by the delicious blueberry scone I wound up with - and felt lucky to get, as they were going fast.

The breads are gorgeous. I saw a gentleman leave and walk down the street, just happily breaking off chunks of his baguette and eating it as he strolled. Irresistible.

As Rucker is a National Pie Competition blue ribbon winner, the pies are something to behold. They alone would be worth both the trip and the wait.

The wait. Don't be afraid of it, just embrace it, bring a friend to chat with, and be glad that we have this world class deluxe deliciousness just a walk away.

Yum.

Gjusta is located at 320 Sunset Ave. in Venice. There is no sign, but they do not need one. You'll know.