Tuesday, August 25, 5-6 PM via Zoom
Please RSVP for the event by August 22
The event is free to join. We kindly ask that you donate what you can.
Make a donation of $100 or more and receive a Girls Inc. apron to cook in during the event!
Join Girls Inc. of Greater Santa Barbara and Be Cause for a special virtual cooking and dinner experience with Loquita Executive Chef Nikolas Ramirez! Chef Nik will be cooking up an exciting dish step-by-step so you can follow along at home.
Once you sign up, Be Cause will email you a shopping list, recipe, and Zoom details so you can cook alongside Chef Nik.
Funds raised from this event will help the girls and teens of our community continue to participate in programming that inspires them to be strong, smart, and bold.
A special thank you to Be Cause and Chef Nik for this very special event to support Girls Inc.!
Meet Chef Nikolas Ramirez
Executive Chef, Loquita
Holding to his father’s mantra, “Love what you do and never work a day in your life”, Chef Nik began far from the kitchens; rather, he wholeheartedly pursued a career in professional soccer, a pursuit that led him from the warm breezy islands of Hawaii to the cold climates of Romania. Learning professional soccer taught Nik the important principles to consistent success.
With encouragement from friends and family, Nik attended the Culinary Arts program at Santa Barbara City College. With the drive and discipline that he picked up from professional sports and the skills and techniques he learned from culinary school, Nik’s dedication and abilities were quickly recognized, first as Sous Chef, then Chef de Cuisine, at the iconic Wine Cask in Santa Barbara. He then became Sous Chef at the Belmond El Encanto Hotel under Executive Chef Patrice Martineau, who was formerly Chef de Cuisine for Chef Daniel Boulud.
Chef Ramirez infuses flavors from his global adventures – to Japan, Taiwan, Bangkok, France, Copenhagen and more. Having found his passion, Chef Ramirez dove into expanding his culinary repertoire, making his way to Thailand, first as Chef de Cuisine at 22 Kitchen & Bar at the Dusit Thani Hotel in Bangkok where he worked under Executive Chef Phillipe Keller who was previously Executive Sous Chef for Chef Pierre Gagnaire. After Dusit Thani Chef Ramirez went on a quest for knowledge, learning at Gaggan in Bangkok led by Chef Gaggan Anand and at 108 in Copenhagen headed by Kristian Baumann.