Gallery Talk Featuring Chef Ernest Miller
Gold brought a brief boom to California, but food brought lasting prosperity. The area that provides most of our agricultural bounty was once regarded as useless desert, but visionaries saw profit and security in land experts thought worthless. Join PacFAB Curator of Culinary Education Chef Ernest Miller for a lively and illustrated conversation.
About the Chef
Chef Ernest Miller, Curator of Culinary Education
Chef Ernest Miller, who has been called "the Huell Howser of California food," is a chef, historian, educator, consultant, and speaker—a familiar presence in museums, schools, and kitchens throughout Southern California. He serves as Corporate Chef at Coast Packing Company, founded in 1922 and the largest supplier of animal fat shortenings in the Western US. Miller, formerly Chef Instructor at Le Cordon Bleu College of Culinary Arts in Los Angeles, was educated at the United States Naval Academy and Yale Law School.