RAYMOND ALVAREZ (Los Angeles, Granada Hills HS, 2000)

Raymond Alvarez has become a role model for young Careers through Culinary Arts Program (C-CAP) Los Angeles public high school students. As a C-CAP/LA graduate and working chef, Raymond participates as a judge at the program’s annual Cooking Competition for Scholarships. He also offers career advice to local students throughout the year.

Raymond’s career path was set in motion at Granada Hills High School, when he was first introduced to C-CAP. Through C-CAP, Raymond received a scholarship to The International Culinary School at The Art Institute of California – Los Angeles. During his time at The Art Institute, Raymond was an active member of the school’s culinary competition team; the team competed at the American Culinary Federation’s National Convention and the World Culinary Olympics. Raymond received an Associate of Science Degree in Culinary Arts in June 2002.

Raymond began his professional career as a sauté cook at the well-known Odyssey Restaurant in the San Fernando Valley. He then moved on to the Jonathan Club in Santa Monica, where he gained experience preparing food for private parties and banquets. Raymond also spent two years as the Executive Chef at the Catalina Country Club, where he specialized in creating menus using organic ingredients and free-range poultry.

Raymond began his relationship with The Food Network’s “Too Hot Tamales” celebrity chefs, Mary Sue Milliken and Susan Feniger, when he was hired as a Tournade Chef at their Ciudad Restaurant in downtown Los Angeles. Chef Milliken and Chef Feniger quickly noticed Raymond’s aptitude as a leader and team motivator. They promoted him to Sous Chef and began grooming him to become Executive Sous Chef. In September, 2007, Raymond was named Executive Sous Chef at their flagship restaurant, Border Grill Santa Monica.