04/28/2026
We spent the day with the students at Carpinteria High School working with local rockfish and sole - and it turned into something really special.
To kick things off, we shared a bit of the bigger picture: where this seafood comes from, how the Santa Barbara Channel shapes what’s available, and why eating seasonally actually matters. From there, our chefs Ricardo and Edgar broke it down with a hands-on filleting demo - covering both round fish (rockfish) and flat fish (sole).
Then we let the students run with it.
From fish tacos to full-on Alfredo experiments, the creativity was next level. They tested techniques, asked real questions, and made it their own.
Seeing where their food comes from. Understanding the people behind it. That’s the goal.
Real food. Real learning. Real connection.
We’re grateful to have been a part of it!
