Despite what the last decade’s barrage of diet gurus say, eating healthy does not have to be as complex as counting your calories, carbohydrates and saturated fats. You don’t have to cringe at the sight of salt, or a nice stick of butter. Fortunately, eating well doesn’t involve the...
readmore Thoughts and Philosophy about Food
Last week Kitchen on Fire graduated its first Operation Frontline class. It was a joyous final class where students discussed what they learned over the course of the six classes and how their lives had been impacted. All of the students claimed to have gained valuable information on how...
readmore Community Outreach
Now entering it’s final week with its first Operation Frontline group, Kitchen on Fire has been gearing up to graduate it’s students from the program and although we are all getting teary eyed already, fun things have been happening and it’s not over yet. Last week Chefs Olive and...
readmore Community Outreach
In a continued effort to reach out to and share knowledge about cooking and nutrition to the wider community, Kitchen on Fire has volunteered to teach a handful of students on food stamps how to make delicious, affordable and nutritious meals from the comfort of ones home. The first...
readmore Community Outreach
Growing up as a nice Jewish boy in Southern California, I had been told from the get-go that pork was one food that was off limits. I would constantly ask why, only to be told that it’s because of the shape of the animal’s hoof, a perfectly logical explanation...
readmore Thoughts and Philosophy about Food
Last week Kitchen on Fire, in conjunction with PCFMA and Operation Frontline, held the first of a six class cooking series designed to educate recently financially challenged members of our community on how to eat more healthy, nutrient dense, easy to prepare meals that are not only pleasurable to...
readmore Community Outreach
If there is one thing that people around the world can all agree on, it’s that we all love to eat, drink and be merry. Whether you get to work on a Hummer (if you do, shame on you), on a bike or a camel – we all love...
readmore Thoughts and Philosophy about Food
If you live in Southern California and don’t reside in an underground water park, you’ve probably heard that California is not doing so hot in terms of the water supply. Although we have been in a drought for years, we might actually start to see significant lifestyle forced upon...
readmore Thoughts and Philosophy about Food
Chefs the world over are often asked by curious patrons, “I loved the dinner tonight, but you must tell me, what’s your secret?!” When going to a restaurant and partaking in a triumphant feast of the senses, it’s easy to believe that chefs have secret, unknown ingredients in their...
readmore Thoughts and Philosophy about Food
After months of slaving away in his website creating head, Chef Olive finally completed the new and improved Kitchen on Fire website. The long awaited website has many of the same bells and whistles as the last site, but it is now more streamlined and easier to navigate. There...
readmore What is happening at Kitchen on FireDespite what the last decade’s barrage of diet gurus say, eating healthy does not have to be as complex as counting your calories, carbohydrates and saturated fats. You don’t have to cringe at the sight of salt, or a nice stick of butter. Fortunately, eating well doesn’t involve the self-torture and deprivation that most diets ...
readmore Thoughts and Philosophy about FoodLast week Kitchen on Fire graduated its first Operation Frontline class. It was a joyous final class where students discussed what they learned over the course of the six classes and how their lives had been impacted. All of the students claimed to have gained valuable information on how to cook easy and healthy meals ...
readmore Community OutreachNow entering it’s final week with its first Operation Frontline group, Kitchen on Fire has been gearing up to graduate it’s students from the program and although we are all getting teary eyed already, fun things have been happening and it’s not over yet. Last week Chefs Olive and Gilad along with Operation Frontline’s own ...
readmore Community OutreachIn a continued effort to reach out to and share knowledge about cooking and nutrition to the wider community, Kitchen on Fire has volunteered to teach a handful of students on food stamps how to make delicious, affordable and nutritious meals from the comfort of ones home. The first two weeks went great and students ...
readmore Community OutreachGrowing up as a nice Jewish boy in Southern California, I had been told from the get-go that pork was one food that was off limits. I would constantly ask why, only to be told that it’s because of the shape of the animal’s hoof, a perfectly logical explanation if you’re willing to swallow loads ...
readmore Thoughts and Philosophy about FoodLast week Kitchen on Fire, in conjunction with PCFMA and Operation Frontline, held the first of a six class cooking series designed to educate recently financially challenged members of our community on how to eat more healthy, nutrient dense, easy to prepare meals that are not only pleasurable to the body, but to the palette. ...
readmore Community OutreachIf there is one thing that people around the world can all agree on, it’s that we all love to eat, drink and be merry. Whether you get to work on a Hummer (if you do, shame on you), on a bike or a camel – we all love to sit down to a well ...
readmore Thoughts and Philosophy about FoodIf you live in Southern California and don’t reside in an underground water park, you’ve probably heard that California is not doing so hot in terms of the water supply. Although we have been in a drought for years, we might actually start to see significant lifestyle forced upon us due to the increasingly drastic ...
readmore Thoughts and Philosophy about FoodChefs the world over are often asked by curious patrons, “I loved the dinner tonight, but you must tell me, what’s your secret?!” When going to a restaurant and partaking in a triumphant feast of the senses, it’s easy to believe that chefs have secret, unknown ingredients in their food that make it so much ...
readmore Thoughts and Philosophy about FoodAfter months of slaving away in his website creating head, Chef Olive finally completed the new and improved Kitchen on Fire website. The long awaited website has many of the same bells and whistles as the last site, but it is now more streamlined and easier to navigate. There are some great additions that include ...
readmore What is happening at Kitchen on Fire