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tradition + creativity


We are a great wood-fired Santa Maria grill restaurant that's nestled in old town La Verne, California. Serving up sustainably raised, hormone and antibiotic free meats and treats, our goal is to bring communities together through great food and forward thinking education. Read further about a few awesome members from our team.

We cater. We office party. We festival party. We teach.  We educate.  Our menus change regularly because our chefs like to get creative with seasonal ingredients. Give us a ring if you have questions..about anything! Hope to see you soon.  Happy eating!  Happy learning!

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tradition + creativity


We are a great wood-fired Santa Maria grill restaurant that's nestled in old town La Verne, California. Serving up sustainably raised, hormone and antibiotic free meats and treats, our goal is to bring communities together through great food and forward thinking education. Read further about a few awesome members from our team.

We cater. We office party. We festival party. We teach.  We educate.  Our menus change regularly because our chefs like to get creative with seasonal ingredients. Give us a ring if you have questions..about anything! Hope to see you soon.  Happy eating!  Happy learning!

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Our team


Our team


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Chef Travis FlooD

Chef Flood is at the helm of Pappas' culinary adventures.  A native Southern Californian, Travis has been cooking, training and managing kitchens for more than 20 years. From working in local mom and pop restaurants to Michelin star’d fine dining, and modern California eateries, Travis brings a restaurateurs approach to his cooking and philosophies.

He’s an ardent proponent of organic and sustainable ingredients; adamant that farms and seasons should determine the restaurant’s menu. His formal training began at the California Culinary Academy in San Francisco, where he graduated with honors. He went on to work with such renowned chefs as Laurent Gras, whom he credits as his mentor. Today, he’s known for the creativity and ingenuity behind his dishes, which feature local, seasonal ingredients that he frequently hand-picks. Flood is a master at blending classic and modern elements, providing patrons with an experience that’s both unique and familiar.

Matt Fong

Matt spearheads operations and the educational development arm of Pappas Artisanal.  Matt spent his early professional career on Wall Street, working as a junior banker for investment banking firms, Bear Stearns (now JPMorgan) and Citigroup.  After spending more than 6 years in the industry, Matt moved to China to pursue a number of entrepreneurial ventures, including those in the healthcare, sports, and food & beverage industries.

Having returned from China, Matt, alongside a diverse group of Straight Line Academy education advisors, has found his new calling in uniquely pairing Pappas' industry efforts with a forward thinking education platform.  

Matt is the strategist, cheerleader, and lead educator for the team's business concerns and all things community related.

 

Ashley Lujan

Hailing in from the California School of Culinary Arts (Pasadena Le Cordon Bleu), Panera Bread, and The Restaurant at the Getty Center, Ashley is really just a Disneyland NUT at heart.  Ashley is the guide for all restaurant training and operations.  Matching resources within a group that’s in constant demand is what she’s good at.

 

 

 

 

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Our learning sessions


Providing communities with a fresh perspective on career development

Our learning sessions


Providing communities with a fresh perspective on career development

We are out to change the way that the service industry develops its next generation of talent.

In short, here's what we do.  We're equipping our next generation with a set of relevant business skills that is transferrable to any selected career path.  

We teach curious minds how to develop their respective career paths by leveraging free business content from the web.  Our lessons and classwork integrate the restaurant's day-to-day business challenges with the most current professional development skills (ie. crowed funding on KickStarter, spreadsheet development with Smart Sheet, and accounting with Khan Academy.)

Our class content is delivered every week on our Facebook page.  Then, every three to four weeks we shut our restaurant down and turn it into a classroom.  As shown in the photos, it's at our restaurant where we host an open dialogue about the prior week's business content that was posted.  It sounds simple..., because it is!  

LET'S START AN EDUCATION REVOLUTION!

If you're not yet convinced.... please read further.

Firstly, check out a few facts about the U.S. restaurant industry.  In the United States...

  1. We are the largest employers of people of color
  2. We are the second largest employer of immigrants
  3. We are the second largest employer of minimum wage workers

Next, please read this small piece from Tony Wagner's book, The Global Achievement Gap; a quote that should spark that fire, a book that we've grown to love, and a way of thinking that serves as the foundation of Pappas Artisanal's education program:

“The global achievement gap remains invisible to most of us – in part, because it is fueled by economic, social, political, and technological changes that have taken place so rapidly over the last two decades that they seem more like static in people’s lives than like tangible forces that are shaping our future.  But these changes are powerful, and until we understand them and rethink what young people need to know in the twenty-first century and how they are best taught, our future as a country remains uncertain.”– Tony Wagner, M.A.T. and Ed.D., Harvard University School of Education.

Now, I'll take a moment to jot down a couple of thoughts from Pappas Artisanal's team:

  1. The professional playing field that defines anyone's career is as level as it’s ever been; largely brought on by the availability of technology and the resulting commoditization of information. 
  2. There are innumerable commonalities in the challenges that large, multi-national companies face and those of small startups.  Such parallels support the view that students should observe and work with intent while navigating their respective job positions, only to apply what’s learned on the job to their careers as future professionals.
  3. Our industry, with its captive audience of patrons and entry-level employees, should be the new modern-day classroom given the right direction and the right amount of push.

When it comes down to it, the restaurant industry is a great platform to learn from, so long as a 'best approach to bussines' perspective is provided in an environment that's conducive to learning.  College-bound or not, from years-of-experience to none, our industry is open and accessible to anyone that's willing to put in the hard work.  For the aforementioned reasons, we decided to try our best hand at providing an effective education platform to the masses that cross our 4-walls and beyond.

If you're interested in participating, either as a curious attendee or guest speaker, click on the button below to send an email to internship

Happy learning - The Pappas team

 

 

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Pappas Art Collective


Pappas Art Collective


Committed to creativity and everything art

In line with our approach to providing a space for community education, Pappas Art Collective ("PAC") was established with the University of La Verne art students and neighboring artists in mind.  Every wall, city park, municipal structure, and public space alike deserves a bit more color.  We try to contribute to La Verne's color by converting our restaurant into an art gallery every 3-4 months.  These art gallery shows are complete with intriguing commentary, great company, and crisp wine.  FOR THE ARTISTS, RUN BY THE ARTISTS, the PAC gallery wall is 30+ feet of commission free space; open to anyone with pieces to show.  

Contact us at contact@pappasartisanal.com for more information!

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