The Brief

When 44-year-old Montassar Dhaouadi decided to leave his home country of Tunisia to come to Los Angeles with his family three years ago, he started over completely.

“I spent 17 years in the army, then I resigned and came here,” Dhaouadi said. “Now, I drive Uber and I work as a delivery driver with OnTrac.”

But on one bright, scorching hot Tuesday in June, he was working on learning something new: cooking. Dhaouadi spent the day in an East Hollywood kitchen cutting up onions, garlic and shallots with three other people under the guidance of his teacher and chef Jamie Lauren, whom some may know from shows like Top Chef.

“I hope in the future, I will own my own restaurant,” Dhaouadi says.

Chefs in the making

Dhaouadi is one of five aspiring chefs who are a part of a new culinary training program offered by L.A. caterer and restaurant Flavors From Afar.

The eight-week course aims to help refugees and other displaced groups, like asylum seekers, immigrants and even local Indigenous communities develop skills in the kitchen that can help them get work or, one day, own a catering company or restaurant. The program is free with the exception of a food handler certificate, which costs $15.

The aspiring chefs meet twice a week to learn knife skills, pan frying, plating and how to cook cuisines from all over the world. Those dishes are then sold as part of the Flavors From Afar catering menu, with the student chefs making back 5% of what is sold. Every dish they cook is halal because most of the chefs are Muslim.

Montassar Dhaouadi cuts a cucumber while another aspiring chef in class looks at his technique.

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Moving to a new country can be a challenging experience for many refugees, who are often forced to leave their homes due to war, persecution or natural disasters. Some of them have multiple degrees and have left behind successful careers or businesses. Now, in the U.S. they have to start over in entry-level positions because their careers do not transfer.

For example, one of the participants was a bank manager in Ukraine. Now she’s an aspiring chef, says Julie Vautrot, the culinary training program coordinator for the restaurant’s nonprofit funding arm The Tiyya Foundation.

Vautrot serves as a liaison between aspiring chefs and potential employers at times, forging relationships with restaurants looking to hire and handing out her cards at job fairs to let them know about the cooks who have been trained by Flavors From Afar.

The end goal for many of those who go through the program is to eventually run their own businesses. The restaurant industry can seem like an easier segue into a quality life for these newcomers to L.A., Vautrot says, because the skills are universal and many of the participants grew up learning how to cook.

“It’s familiar. It's transferable,” Vautrot says “A knife's a knife. Water boils at the same temperature. It doesn't matter what country you're in.”

Why cooking school?

Flavors From Afar is an example of similar programs across the U.S. — and the world — that help support refugees and other migrants through culinary training. And with L.A. being a top destination for refugee arrivals in recent years, programs like Flavor From Afar’s provide a service.

“Finding employment is definitely a top need, and can sometimes be especially difficult for newcomers to the community — whether they’re facing language barriers or just having difficulty getting back into their careers,” says Carly Boos, the community relations manager for the resettlement agency International Rescue Committee in L.A., adding that programs like this can “remove those barriers to entry that normally face refugees and immigrants.”

From Oct. 1, 2023 through June 30 of this year, California received 4,692 of the 68,291 refugees who came to the U.S. In that same period, L.A.-based resettlement agencies have helped about 1,100 refugees here, according to Martin Zogg, executive director of the IRC in L.A..

Vautrot says when refugees and newly arrived immigrants are first looking for work in L.A. — or, really, in any new city — a kitchen job is usually the first thing that pops into most people’s heads. “It's like, ‘well, what can I do? What kind of job can I have?’ And cooking is something immediate,” adds Vautrot. “They’re sharing their culture, they're doing something that's from home. It's a way to share. It's an opportunity for them to highlight their cuisine.”

The Flavors From Afar program also teaches its students how to get permits and insurance, and find affordable kitchen space. Vautrot says that the last part is often the biggest barrier because you can’t get a permit unless you have a place to cook.

A social enterprise

This story — of the food and the training — begins with Meymuna Hussein-Cattan. She is a former refugee herself from East Africa, and moved to the U.S. in the 1980s with her mother, Owliya Dima. In 2010, she and her mother created the nonprofit organization The Tiyya Foundation (“tiyya” means “my dear” or “my love” in the Oromo language) to help others like her and her mom resettle in L.A. and Orange County. Over the years, she says the group has helped people find entry-level jobs and build up their English-language skills. Tiyaa has also hosted community events like playdates at the park for families that include parenting workshops and donations of diapers, toys and school supplies.

Meymuna Hussein-Cattan founded The Tiyya Foundation with her mother Owliya Dima in 2010. In 2018, she founded the social enterprise Flavors From Afar.

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Meymuna Hussein-Cattan

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Hussein-Cattan started Flavors From Afar as a catering company and social enterprise in 2018. In 2020, it opened as a brick-and-mortar restaurant, receiving a Michelin Bib Gourmand nod two years in a row, until it closed temporarily to move locations. About 40% of the eatery’s profit goes to support The Tiyya Foundation's programs.

The goal for Flavors From Afar’s cooking program was always to help refugees and asylum seekers gain skills, while also sharing global cuisines with L.A. foodies. But only until recently has it been able to bring groups of people through its culinary program (due to the stay-at-home orders early on in the COVID-19 pandemic, she could only work one-on-one with aspiring chefs in the beginning).

“I'm really passionate about the program because growing up in a refugee household, I realized that there are cuisines out there that are at restaurants but don't really represent the food that we eat at home,” Hussein-Cattan says. Through the catering company and opportunities to cook for special dinners hosted by Flavors From Afar, the chefs in training are able to share meals they’ve prepared with the eating public and be compensated for it. “The foodie community out here,” Hussein-Cattan says of L.A. “They love what we're doing, they trust us and they know it's authentic.”

Learning in the kitchen

When class starts, the aspiring chefs stand in their own sections around the kitchen listening to Chef Jamie Lauren explain the plan for the three-hour class.

Today, they are making braised chicken with preserved lemons and olives, Lebanese couscous in the style of tabbouleh, with cucumber, tomato, onion and parsley and braised romano beans.

Before they can get to the cooking part, they have to do “mise en place” which is the chef’s discipline of knowing your recipe, preparing your ingredients, arranging all of your items and preparing your workstation. Lauren first teaches the small group how to hold a chef’s knife and cut ingredients, like onions, that brighten the taste profile. Some of the aspiring chefs need more practice than others.

Then they break down whole halal chickens in 10 pieces — two breasts, two wings, two tenders, two thighs, two drumsticks.

Lauren turns on the large pots to toast spices and sautee the aromatics with the ingredients the group sliced and diced. They start to make the couscous, the beans, the chicken and the stock. The dish is North African inspired, which is where all of the aspiring chefs in this current class are from.

“When I teach you Indian food, it’s going to be similar, but with different spices,” says Lauren.

She has the class try preserved lemons, Moroccan olives and Moomtaz date syrup, before choosing to add them into the pot. Nearly three hours later, the class has prepared a full, savory meal.

Volunteer chef Jamie Lauren and the aspiring chefs made braised chicken with preserved lemons and olives, Lebanese couscous in the style of tabbouleh, with cucumber, tomato, onion and parsley and romano beans.

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Aaricka Washington

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LAist

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In class, Algerian-born immigrant Nawel Hadj-Arab, 36, is scribbling down notes as fast as Lauren is saying them, making sure she gets every single detail.

“While she's talking, she's giving us a waterfall of information,” Hadj-Arab says. “You're learning multiple things about how to cook or even about utensils or anything, so I learned a lot.”

Volunteer professional chef Jamie Lauren teaches Montassar Dhaouadi, Nawel Hadj-Arab and other aspiring chefs how to cook braised chicken, couscous and romano beans.

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LAist

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Soon after prepping the meal, Hadj-Arab went to the main dining area to take some professional pictures for the chefs’ website.

Hadj-Arab moved to L.A. in 2019 with her now ex-husband and her children. She says she was a victim of domestic violence and is now attempting to start over as a single parent.

“I didn't get a choice to move here in L.A.,” Hadj-Arab says. “I came here with my abuser, my ex-husband. He was working with people here in L.A.”

She thought about returning home to Algeria but after she found herself alone with her two kids, she decided to stay.

“I knew I could succeed,” Hadj-Arab says. “So I'm trying again.”

Her dream is to learn how to cook and become a chef so that she can eventually own a “big restaurant” with various global cuisines — from French to Middle Eastern to American — and that being a part of the Flavors From Afar culinary program has helped her get closer to that.

Aspiring immigrant chef Nawel Hadj-Arab poses for a picture for the Flavors From Afar website.

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“Back in Africa, a woman is very limited in her choices in life, especially if you're divorced or if you're a single mom,” Hadj-Arab says. “There’s no way for you to go as far as you want. That’s why I’m here now because I know I can and I will. It’s helped me to gain confidence.”

Flavors From Afar

Flavors From Afar has now worked with more than 23 chefs from 21 countries, including Afghanistan, Algeria, Venezuela and Zimbabwe. This fall, Hussein-Cattan says she plans to open a full restaurant again, and says her goal is to hire the chefs-in-training to work there. “I’m looking forward to working with more chefs over time,” Hussein-Cattan says. “They need to put food on the table and this is a skill that they have and it's just a beautiful exchange for our chefs and foodies in Los Angeles.”

This summer, Flavors From Afar is hosting a Friday night Global Dinner Series, featuring different cuisines from different chefs each week, many of whom have gone through the training program. On the menu are dishes from Guatemala, Sudan, Congo, Ukraine, Zimbabwe and Lebanon. The dinners will be held through Aug. 30. Tickets for the Global Dinner Series are available on Eventbrite. Prices range from $25 for a tasting menu to $250.

The next culinary workshop starts Aug. 6. Find out more here.

Dating is not cheap, especially in a place like greater L.A. And costs are rising.

The overall average date is running $189, according to a BMO Real Financial Progress Index. That’s up 12.5% from last year. We asked listeners of AirTalk, LAist’s daily news show, to share how they find ways to date without breaking the bank.

Head outdoors

A number of listeners said hikes are their go-to cheap date.

“ I like going into an area where you get into a canopy, a lot of trees, so you don't get too warm,” Adrian in Corona said.

There might even be some science behind Angelenos’ love of hiking dates. Dating coach Damona Hoffman said there are benefits to doing something active while on a date.

“It boosts your endorphins… when you do something physical, you can sort of transfer some of those feelings of excitement to the person that you're with,” she said.

Kiz in Beverly Hills recommended Los Leones Canyon in Pacific Palisades — which is open after the Palisades fire — where he went on an early first date with his wife, adding that it’s also kid-friendly.

LAist host Austin Cross pointed out this may not be the best idea for a first date though.

“If the conversation's not hitting, but you're two miles into this hike, you still gotta walk back with them,” he said.

Take advantage of the arts

Heidi in Los Feliz recommended taking an art class, specifically at Heavy Manners Library in Echo Park.

Read more: Beloved Heavy Manners Library in Echo Park is moving — and it’s looking for a few good volunteers

“During the summer, the Hollywood Bowl has $6 seats for the symphony,” Adriana in Hollywood said. “You can take in your own food, you can bring in a bottle of wine, you can sit under the stars, listen to the LA Phil, and to me, that is just the most romantic, gorgeous way to spend a summer evening.”

Simplicity can be a good thing 

Durie in Lomita said he and his wife like to go watch planes at the In-N-Out by LAX. He said it would even make a good spot for a first date.

“ It lends a lot to discussion of what you want in your future,” he said.

Elizabeth in San Bernardino suggests meeting up at a bookstore.

“Conversation came organically through looking at the type of books that we liked,” she said of her experience.

Cross used to go to IKEA on dates back in the day.

“It was also a fun cheap date because you could see a person in so many different settings,” he said. “You could see if they were game to pretend to play house.”

The beach triumphs as an all-time cheap date spot

 Diane in West L.A. said — even after 41 years of marriage — eating dinner on the beach never fails.

“One of you can carry the basket, one of you can carry the blanket,” she said.

Orange County cities are close to finalizing what ballot measures will go before voters in the November general election.

It’s never too early to be prepared, so here’s what we know is coming so far.

Santa Ana: Could a sales tax rate be permanent? 

Santa Ana’s 1.5% sales tax increase — called Measure X — is supposed to decrease in 2029 and then completely go away by 2039. Public officials have said the loss of Measure X could mean the city loses millions of dollars in revenue.

Santa Ana voters will decide in November whether to make the Measure X tax permanent.

The tax measure was approved by voters in 2018. Money from the tax has helped the city fund street maintenance, public safety, youth services and homelessness services.

Costa Mesa: A business tax hike 

Costa Mesa voters will be asked in November if business license taxes should be increased for some large businesses making more than $500,000 in annual revenue.

Currently, large businesses have a $200 limit for taxes to operate in the city. For example, big box stores like Home Depot and Target in Costa Mesa only pay $200 a year in business license taxes. The change, if approved, could increase that to as high as $15,000 based on gross income.

Small businesses — which the city defines as those with $500,000 or less in gross income — will not be affected.

Irvine: Ranked-choice voting 

In Irvine, voters will be asked whether the city should switch the local election system to ranked-choice voting in 2028.

The system would allow voters to rank their candidates in order of preference instead of casting a vote for one candidate.

If approved, the change would only take effect if the costs stay below 0.23% of the city’s general fund. If the switch goes above that amount, the ranked-choice voting system could be delayed until a future election.

Orange: Is a city charter coming? 

Orange is currently a general law city bound by state law and mandates. Voters will decide if Orange should become a charter city, joining other municipal governments like Los Angeles, Santa Ana and Huntington Beach.

Charter cities still have to follow state and federal laws, but can establish their own rules on issues such as mayoral authority, term limits and financial management.

Some council members say the move will give the city more local control over planning, contracting and revenue. Opponents worry that the council is moving too fast on the charter measure instead of tackling the city’s financial crisis head-on.

Orange: A sales tax increase proposal

Voters in Orange will decide on a one-cent sales tax increase that, if approved, would last for 13 years.

The city of Orange is looking at increasingly dire budget conditions. In the 2024 election, voters narrowly rejected a 10-year half-cent sales tax measure estimated to generate $20 million in annual revenue.

What’s next? 

Local governments have until Aug. 7 to call a local measure election to be included in November’s General Election. Registrar of Voters Bob Page told LAist that the county is encouraging cities to file much earlier to allow time for public review, arguments and analysis, as well as document processing.

It looks like the first weekend of August is going to look a lot like most of the month of July: hot and humid.

But the coming heat wave may be especially intense.

Most of Southern California has faced repeated heat advisories over the last few weeks. Ahead of this weekend, though, the National Weather Service has issued more severe extreme heat warnings for almost the entire region. Those will be in effect from 10 a.m. Friday through Sunday evening.

Temperatures are expected to peak on Saturday, when forecasters say highs could get within one or two degrees of daily records.

Parts of the San Fernando Valley, San Gabriel Valley and Inland Empire will see highs well over 100 degrees. Intermediate areas between the coasts and the valleys, including downtown Los Angeles, will be mostly in the upper 80s to mid-90s. Coasts will be mostly in the 80s.

Humidity continues to add to the discomfort and make it harder to cool down at night.

Forecasters say the highest humidity will be along the coast, as high ocean temperatures drive up the moisture in the air. Those areas could see some dense fog on Friday morning.

The combination of heat and humidity will pose a particularly high risk for people over 65, young children, people who work — or spend a lot of time — outside and those without access to air conditioning.

Officials are warning against leaving children and pets in unattended vehicles. Under such extreme heat, temperatures inside a car can reach lethal levels in a matter of minutes.

Fire weather

Despite the humidity, this weekend’s heat wave is also going to drive up the risk of wildfires.

Inland areas, where the humidity is lower than on the coast, will be most prone to fires. The high temperatures, combined with possible wind, mean any fires that start could have the potential to grow large.

Wind gusts could get up to 45 mph in places, with the strongest expected along the 5 Freeway corridor near the Grapevine and in southwestern Santa Barbara County.

About 90% of California wildfires are sparked by people.

Beachgoers beware

A National Weather Service high surf advisory is in place through Saturday afternoon for all Southern California beaches — from San Diego County through Santa Barbara County, including Catalina and Santa Barbara islands.

Large, breaking waves and strong rip currents are the biggest risk to beachgoers, with the most dangerous conditions on south-facing beaches. Rip currents can pull swimmers and surfers out to sea. Large waves can cause injury, wash people off rocks and capsize small boats.

Forecasters recommend staying out of the water, if possible. If you do go swimming, stay near lifeguards, heed their advice and stay off of tidal rocks and jetties.

The heatwave is also adding to the risk as it will likely drive more people to the beach, potentially putting them in harm's way.

Forecasters also issued a coastal flooding advisory that will be in effect through much of Saturday for the SoCal coastline and Channel Islands.

Flooding is likely around high tide. It could affect low-lying areas of beaches, walkways and parking lots, but significant damage to roads or structures is not expected.

The highest tides will likely be tonight, coinciding with the peak of a storm swell from Hurricane Genevieve, which has been whirling hundreds of miles off the coast of Mexico since it formed last week.

Genevieve, along with swells from other Pacific storms, are also responsible for the waves and rip currents.