FOODIES WEST.COM         
EXECUTIVE CHEF NICHOLAS CHURCH
CHAMINADE RESORT | SANTA CRUZ, CALIFORNIA
September 2016 Issue | Vol. 4, No. 16                                             Cooking is different than any other field.
 
 
 
 

4-Diamond Chef de Cuisine
  DESEO | WESTIN KIERLAND
SCOTTSDALE, AZ

DEREK BIAZO

Chef de Cuisine
THE ARTHUR J
MANHATTAN BEACH, CA

DANIEL WAKED

      
Lead Sommelier
RITZ-CARLTON
HALF MOON BAY CA

TODD BRINKMAN


View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST on our new page:


Chef Nick Church talks about Chaminade's Farm-to-Table dinner series on our
  Facebook Page!


       
Autumn Cheese Pairings:
1st in a triptych

     
deseo restaurant
AT WESTIN KIERLAND
SCOTTSDALE, AZ


     
Pacific Resources Int'l
New Zealand Sea Salts
Manuka Honey


      
Ancho Reyes Verde
Roasted Poblano Chiles


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Nicholas Churck | Executive Chef | Chaminade Resort | Santa Cruz, California Banquets, for all of the angst they create among culinarians, remain one of the most significant cross-cultural dining rituals of humankind. They’ve existed since recorded history, so the importance of the banquet won’t ever wane. Pulling off successful banquets day after day requires great discipline. In that respect, Nicholas Church figures he was born for banquets. “Growing up I had an older sister and a younger sister,” Church said, and then added with a laugh, “I was the abused one.” He also had an uncle with a military background that put Church and his cousin to work in the summertime. Starting around noon, the two kids dug holes and cut trees. “We worked all summer long,” Church recalled. “We pretty much had work installed in us. To this day, me and my cousin, even though we didn’t like working so much in the summer, it helped us in our careers.” Church’s career in the kitchen started at what he called “a local breakfast dive” where his mom also worked. Spanky’s, in the tiny town of Ben Lomond, California. “I liked the action on the line,” Church said. “I went to culinary school, and I really fell in love with cooking. It’s what I did well.” Well enough to get into the kitchen of the Zagat-rated Shadowbrook Restaurant in Capitolia-by-the-Sea. The experience gave him an early look at working in a big banquet-driven kitchen. “I didn’t like it,” Church said. “It wasn’t that we were hustling so much as there were so many people and so much volume. It’s hard to keep control over what you were doing.” So how did he end up spending most of his career at Chaminade, owned by Benchmark Hospitality International, a company synonymous with conference centers and—banquets?