We all know downtown Tucson harbors a myriad of restaurants with a variety of different cuisines, anything and everything that your heart and stomach desires on any given day. But today I am focusing my lens on Penca.
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When we think about culinary classes we think college courses or even culinary school but we never think of this as part of a high school curriculum. On this piece for Food For Thought I interviewed Chef Aidan Gould Head Chef and Culinary Arts Director at Sky Island High School for some insight on his culinary courses at this small hidden high school here in Tucson.
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Chef Michael Elefante is one of the nicest chefs I've had the pleasure to meet and his hospitality transcends onto his restaurant.
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The scholar, the apprentice, the one and only chef Devon Sanner from The Carriage House met with me to discuss food, obviously.
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Tucked at the end of a mini plaza on the corner of Oracle and Orange Grove is a little Southern style piece of heaven called The Parish. I took a little trip to this wonderful corner and I met with chef Travis Peters and we talked all things food.
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I took a trip downtown and met up with Executive Chef Gary Hickey from Charro Steak. Charro Steak is known for it's all natural selection of ingredients, its historical setting, and is located in Downtown Tucson, on the corner of Broadway and 5th.
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I had the opportunity to interview friend and sushi chef at Sushi On Oracle; Tommy Begay.
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