Chef Trinidad Silva
Chef Trinidad Silva is a California native who has spent most of his life living out his dream of being a chef. Cooking is much more than a job for Chef Silva, it is a way of connecting with others, bringing joy to his community, and creating delightful culinary experiences. Chef Silva has been cooking since he was old enough to stand on a chair to reach the stove. His family’s New Mexican heritage - rich with age old recipes and techniques from Old Spain, Native American nations, and Mexico – have helped to shape his cooking style. He is passionate about cooking with seasonal and local food items and is fiercely devoted to only using razor-sharp knives in the kitchen. Anyone who knows Chef Silva is aware of his obsession with the care and feeding of his sourdough starter in order to produce artisanal breads.
Prior to becoming a faculty member at Los Angeles Mission College, Chef Silva taught culinary and baking at Le Cordon Bleu Los Angeles for over ten years. His employment history also includes working as the executive chef for the Nature Conservancy while living on an island for many years where he cooked for philanthropists, artists, rocks stars, and lawmakers. He also worked for high end restaurants, private clubs, hotels, catering companies, and bakeries in Santa Barbara and Montecito, California. Chef Silva received an Associate of Science degree in Hotel, Restaurant, and Culinary from Santa Barbara City College and received a Bachelor of Arts degree in Hotel Restaurant Management from the New England Culinary Institute. He is more than excited to be teaching and mentoring the next generation of culinarians at the Culinary Arts Institute at Los Angeles Mission College!