Hands-On Cooking Classes and Farm-to-Table Seafood Delights Dinner with Cody Requejo

Week of August 3, 2024

Cody offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday. In addition, Chef Cody will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Seafood Delights 4:45 PM Sign Up
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

Sometime in the mid-80s, Chef Cody Requejo had his first sushi meal experience. What followed was an obsession that has turned into a full-fledged career for the past 3 decades. At 18, he quit a college culinary program and knocked on his favorite sushi joint’s backdoor hoping for an opportunity. An apprenticeship was offered and immediately he accepted. For several years he honed his skills, learned the ins and outs of Japanese restaurant culture, fish selection, and butchery, and eventually made his way behind the sushi bar. From there his career continued to grow, and in 2002 he opened his first restaurant, Tuna Town in downtown Huntington Beach, CA. There, he met Van Vu, who would later become his wife and business partner. In 2012, Chef Cody and Van invested in Roe Seafood and Fish Market in Long Beach, California, where Chef Cody’s passion for sustainable aquaculture began, as wild capture was expensive and difficult to source. In 2016, a new form of distribution was created that incorporated telling the story of sustainable aquaculture products coming out of Baja. Now, Chef Cody works for the Baja Kanpachi farm, Omega Azul, as their chef, brand ambassador, and sales strategist. He also recently opened FIISH in Culver City with his friend Chef Colin Whitbred. The pair share a passion for sushi, sustainable aquaculture, and sourcing local fish whenever they can.
@chefcodyrequejo, @fiish.food