Cooking Up the Future

Chef Charlie Fredericks and the Santa Barbara City College School of Culinary Arts

When I met up with Charlie Fredericks, the renowned Santa Barbara chef and longtime instructor in the School of Culinary Arts and Hotel Management Program at Santa Barbara City College, it was obvious why so many of his students speak fondly of him, even long after they’ve graduated. He’s smart, passionate about cooking, kind and generous. And he has a contagious laugh.

With the new semester just under way, I asked Charlie how things are going with his classes at SBCC, and what he’s looking forward to in the weeks ahead. I was also curious about the students—what they’re excited about, and how the program prepares them for a culinary career.

“Many students are excited about cooking and learning new skills, and some are gaining experience that will help them figure out what they want, or do not want, to do,” Charlie said. “That’s the beauty of community college, and it’s so important.”

He added that students get the opportunity to explore and learn, with encouragement from instructors and peers, in a setting that prepares them for being in a professional kitchen. Students can choose the culinary or hospitality track and pursue certificates of achievement or an associate degree. Many graduates stay in the area and work at local restaurants, bakeries and hotels.

“Our community is filled with graduates from this program,” Charlie said. Some go on to work at award-winning venues such as San Ysidro Ranch; Caruso’s at Rosewood Miramar Beach; and Bouchon, the celebrated Santa Barbara restaurant founded in the late 1990s by Charlie and fellow restaurateur Mitchell Sjerven, who is also an instructor in the Culinary Program.

“There are some incredible success stories,” Charlie added. He also mentioned that a lot of students are eager to put their skills to use as soon as possible. More avenues beyond brick-and-mortar are open now, and some graduates start their own private catering or small food production businesses. He always encourages students to get as much real-world professional work experience as they can during their careers, as this will help them grow, build a resume and pursue new opportunities.

Charlie and his wife, Jen, have been in the restaurant business for many years, and first met when they both attended the Culinary Institute of America in New York. Charlie is a native of Santa Barbara and a Santa Barbara High School graduate. He worked at iconic restaurants right out of high school—Downey’s and Michael’s Waterside—and came to realize he loved the culinary world and would make a career out of it.

After culinary school, which included Charlie’s six-month externship at the San Ysidro Ranch, he and Jen managed a restaurant in the Caribbean, Morgan’s Mango, then moved back to New York for a while before heading west to work at Auberge Du Soleil, a wine country resort in Napa. Charlie said it was a dream job for a chef—creating tasting menus—and a great fit for Jen, who was growing her expertise in wine and hospitality.

When Santa Barbara beckoned, Charlie and Jen set out to start their new chapter here during an especially exciting time to be in wine and food. The wine industry was taking off, and many prominent winemakers and chefs were just getting started. Jen worked at Santa Barbara Winery, creating wine-pairing menus, and Charlie started teaching at SBCC in 2004 while he was still at Bouchon.

More recently, Jen and Charlie helped reopen and revitalize the historic Dutch Garden restaurant, which had closed during the pandemic. The reopening was eagerly anticipated and a resounding success. The popular spot is back and bustling, serving classic German fare in a welcoming atmosphere. After a few fun and rewarding years, the duo decided to step away and leave it in the good hands of their business partner.

Charlie still loves teaching, which may have something to do with the fact that he’s always learning. When he and Jen travel, their preparations include scoping out all the farms and food artisans in the places they plan to visit.

“I’ll be learning about food for the rest of my life,” he said. “As in any creative field, your work can never be just about the paycheck.”

He always looks forward to seeing what students come up with when planning their menus for the advanced restaurant and culinary course, helping them take their dishes from good to great—”something that makes people say ‘Wow!'”

Students get invaluable hands-on experience planning, preparing and serving a four-course menu, including wine pairings, to the public every Thursday and Friday evening throughout the semester in the John Dunn Gourmet Dining Room on campus. Reservations book up fast. Charlie said that these experiences can be the spark that leads to a culinary career, when parents and friends come in to dine and are amazed by a dish a student has created.

“We give people the skills to succeed in a professional environment,” Charlie said. “We’re teaching technical skills with an understanding of the changing marketplace.” The program has changed over the years and gives students more flexibility and program completion options. Students must first learn fundamentals, including sanitation and safety, and can then select from a myriad of courses, including baking, charcuterie and food preservation.

Charlie stressed the importance of hands-on work experience, and the program is recognized for providing training in a realistic work environment. “The newly renovated kitchen on campus is amazing,” Charlie said. “Enrollment is up, and there’s a greater variety of students, including those who come back to learn after pursuing careers in other fields.”

Students who’ve recently graduated from a local high school can pursue their culinary dreams, or any area of study, full-time for up to two years with all fees, books and supplies covered. “The SBCC Promise is incredible,” Charlie said, referring to the SBCC Foundation program that provides this opportunity. “I’m proud to be part of a community that makes it possible for anyone to get a post-secondary education. It gives people a choice, and that’s something special.”

Charlie is part of a small but mighty team, and they continually add new lessons, such as artisan bread making. He referred to a couple of his colleagues who walked by, Roberto Carrillo Lopez and Monica de Alba, as “stars of the show.” They keep everything running smoothly and share his passion for learning, growing and sharing their talents with students. It’s inspiring, and everyone is invited to be part of the experience at a School of Culinary Arts Dinner Service. I highly recommend it!