Chef P.A. Tremblay, Chef de Cuisine at Julienne & SBMS Culinary Department, will demonstrate and describe each element of ramen construction: including the rich, flavorful bone broth, the, umami-rich tare, roasted pork, sous vide egg, and several creative garnishes. Learn how each element is integral to the final product, and at the end of the demonstration, assemble your own delicious bowl of Ramen with a over 10 different creative topping selections.
The event will begin with a creative asian-inspired appetizer, and ESB will provide adult beverages as well. At the end of the evening, guests will take with them their own container of of the wonderful broth to freeze or enjoy later with their own ramen creations!
French Canadian born, raised in Santa Barbara California; P.A. has always passionately loved food. With a Culinary Arts degree from SBCC, he took a cook’s position at Julienne and climbed to become chef de cuisine. His ambition took him internationally to cook, and eat in France, Greenland, Lebanon, Thailand, and more. Now working as the Food Administrator for Santa Barbara Middle School Pierre teaches the importance of food to 6-9th graders. Currently Pierre is passionate about Asian flavors and how to use local ingredients to create the incredible array of flavors he discovered when traveling in Thailand.