Issue link: https://digital.copcomm.com/i/732294
75 percent of his food supply comes from the Westside Food Bank, and the rest comes from Panera Bread, Cal- ifornia Chicken Cafe, Whole Foods and private money when available. Yet, these circumstances are what culti- vated his unique style he calls, "improvisational cooking." "Instead of coloring in the lines, the students learn how to improvise," Derek says. " ey get greater understanding of techniques that can be applied to any kitchen, and to life skills too." While he is seasoning his students in a kind of pressure cooker, his respectful demeanor allows every- one around him to thrive. Even the volunteers at Bread and Roses benefi t from the cafe's dynamic atmosphere. Larry Morris, who works in the entertainment business, says, "Derek is an inspi- ration to me. First day, I couldn't believe how confi dent, dynamic and unassuming he was. When things got fre- netic, he holds the calm." It reminded Morris of the bumper sticker of a dog paw that says, "Who rescued who?" As a coff ee server, Morris says, "Who is serving whom? Am I serving them or are they serving me? e answer is yes." Derek recently arrived at anoth- er turning point. He and his former student, Jorge Rivas, attended the funeral of their mentor, omasine Howlett, St. Joseph's Program Manag- er. "I wanted to honor her. I also wanted to change Jorge's life forever. So I poached him back. Now he is an owner," Derek smiles. Jorge, Derek, and Jill Davie, his partner in their catering company, Venice Vegan!, are now all owners of e Mar Vista, a new restaurant "all about the local neighborhood." "We call it Angelino cuisine or Progressive Los Ange- les. It's beautiful and clean—a combo of Pacifi c Islander, Mediterranean, Asian, and Latin," Derek says. Rivas con- tributes his Salvadorian heritage and his mother's home cooking that came straight out of her garden, and the nos- talgia of soul food. For Davie, e Mar Vista is an homage to her hometown. Together, this trio is making a diff er- ence in the food industry. More than 80 percent of fruit, for example, is grown in Southern California, yet 40 percent of that is thrown out. So, Davie created a process she called "Cranked" in which she freezes the overripe-but-delicious fruit so it stays su- per sweet. en, she puts it through antique cranks ta- bleside and serves the luscious granita with toppings like quinoa. Derek is also passionate about fair treatment for restaurant workers: " e chef is at the top and the rest of the staff earns minimum pay. It's my dream to break that down. We're going to have a surcharge for the back of the house— fi ve percent for the cooks." And their philanthropy doesn't end there. e Mar Vista will also be a teaching kitch- en and, as if they don't have enough on their plates, they will open Grab and Go across the street. Also on the table is a new TV show and a cookbook. "I'm blessed. I have loved my job for the last ten years," he says, "I wanted to give back and I knew I could really make a diff erence." And this rising fi ve- star chef really has. e Mar Vista opens mid-November. 12249 Venice Blvd; L.A. CA 90066 Photos courtesy: Saint Joseph Center october/november 2016 25