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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Aaricka Washington

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LAist

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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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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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Aaricka Washington

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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.

A pop-up book that’s seeking to break the world record for size has unfolded at the Central Library in downtown Los Angeles.

The art piece is 31 feet wide, more than 11 feet tall, and weighs in at 1,800 pounds.

Luceros y Penumbras, which roughly translates to “starlight and shadows,” is rooted in L.A. artist Daniel González’s experience visiting the library and his family in Mexico as a child.

“It's a knowledge tree that's been shaped by all these different things that I've learned at the library, about myself, about the city I grew up in, [and] about the town where my family's from,” González said.

The nonprofit Library Foundation of Los Angeles collaborated with the library to commission the piece as part of the Central Library’s centennial celebration.

The project is inspired, in part, by the library’s Toy Movable collection, an archive of more than 2,000 pop-up books.

“Normal pop-up books … they seem so simple, but something amazing pops out when you open the page,” said Todd Lerew, the foundation’s director of special projects. “That sort of childlike wonder that you feel that's persistent, even as an adult, is something that was really important to capture and dial up to 11 with this project.”

The origin of 'Luceros'

The foundation asked González in June 2025 to create a book that told the story of his personal relationship with the library. As González pondered questions including  ”What did the library do for me as a young person?" and "Why was I so attracted to it?" he thought about how knowledge was passed down in his family through the generations.

His grandmother told him stories about the stars above her farm near Teúl, Zacatecas, in Mexico. She said those that emerged at dawn — luceros — were among the most special because they signaled the start of a new day.

“ I looked at those stars … and the histories that my grandparents were sharing with me as these guiding lights,” González said. “Just like the library is a guiding light for many people.”

Daniel González's maternal grandmother, Isabel Gómez, told him stories about the creatures that lived near her farm, including owls, that could teach healing.

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Courtesy Daniel González

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González grew up blocks away from the Benjamin Franklin Library in Boyle Heights.

“ I spent summers there because it was literally the coolest place to be,” González said. “It just gave me the opportunity to explore anything that I had an interest in.”

Daniel González, as a child, after an unsuccessful attempt to make a kite after a trip to the library.  "My dad's like, 'I'm gonna take a picture of you so you can see what you look like when you get grumpy,'" he said.

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Courtesy Daniel González

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Later, he’d visit the Central Library during a middle school field trip and return on the bus to wander the stacks and ask the staff questions.

“ I'm really lucky that I met the people that nurtured that curiosity,” González said.

From sketches to ‘paper engineering’

First, González sketched the images, carved them into linoleum, printed them with ink and digitized them to add color and other details.

A few of Daniel González's tools. In the future, he plans to sell prints related to "Luceros y Penumbras."

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Mariana Dale

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Matthew Reinhart, children’s book author, illustrator and “paper engineer,” was tasked with translating the images into three dimensions.

“ My job is really making mistakes,” Reinhart said. “Making mistakes, figuring out where they are and solving them and — of course — making them look good.”

The construction and the fabrication of the book took the work of more than 30 people over a series of months. At least a dozen people using giant poles capped with cushions turn the pages.

Luceros y Penumbras is four pages that open to create two scenes — one of the Central Library building and another of a sprawling tree with an I Spy-like collection of creatures and images throughout. The featured pages will change throughout the exhibition, which is open until mid-November.

There are at least a dozen different symbols throughout “Luceros y Penumbras."

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Mariana Dale

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The sea turtle at the base of the tree is a reference both to the creatures that live in the San Gabriel River and to the original inhabitants of the L.A. basin. The Gabrielino-Tongva Tribe tells a story that connects the region’s earthquakes to the turtles.

“When we think of sea turtles, we think of these faraway places where they live, like tropical places,” González said. “But they exist here and they've had to adapt to a changing climate, a changing environment, and find places to call home, just as people do.”

Other images include:

• A star resting in an outstretched hand in honor of Octavia E. Butler, the science fiction writer who also spent time in the library. 
•  Quetzalcoatl, the feathered serpent Aztec deity and a frequent motif in East L.A.’s murals. 
• An owl, a symbol of knowledge associated with the Greek goddess Athena and the Roman goddess Minerva. 

González said the goal is for viewers to create their own narrative about what they see.

“ I just hope that people carry with them a sense of curiosity to further explore the things that I present, but also maybe something within them,” González said.

Visit the pop-up book

Central Library Centennial Festival

On display

This is a developing story. LAist staffers are monitoring the fire but are not regularly updating this page Friday evening. Expect an update Saturday. For the most up-to-date information about the fire, you can check:

• CalFire incident page
• Latest evacuation map
• L.A. County incident response page
• L.A. County Fire Department social media
• Angeles National Forest social media

Multiple evacuation orders were in place Friday for residents near a fast-growing fire in the Antelope Valley and the Angeles National Forest, near the L.A. County and San Bernardino County line.

As of Friday afternoon, the Summit Fire had burned more than 1,600 acres since it sparked earlier in the day and was moving south toward the foothills below Wrightwood. Smoke may be visible from around L.A.

The evacuation orders cover areas south of State Road 138 and north of Big Pines Highway between Largo Vista Road and the western border of Piñon Hills. Warnings are in effect for areas south of Big Pines Highway and north of Antelope Highway, including for popular ski destination Mountain High Resort.

An evacuation shelter has been opened at the Antelope Valley YMCA in Lancaster. Small pets are allowed in the evacuation shelter. Small animals can also be taken to the Los Angeles County Animal Care Center in Palmdale.

L.A. County and Angeles National Forest fire crews are working to contain the blaze. Authorities said structures are threatened, but they have yet to specify the type of structures or how many. Several aircraft are involved in the firefight.

The L.A. County Fire Department responded to the reports of the brush fire at 12:49 p.m.

The basics

• Acreage: 1,600 acres as of 5:30 p.m. Friday.
• Containment: 0%
• Structures destroyed: None reported (though authorities said structures are threatened).
• Deaths: None reported.
• Injuries: None reported.

Evacuation map and orders

Evacuation orders have been issued for the following areas:

• South of State Road 138 and north of Big Pines Highway between Largo Vista Road and the western border of Piñon Hills.

Up-to-date evacuation information for L.A. County can be found here. Check for San Bernardino County alerts here.

Evacuation warnings

Authorities say those who require additional time to evacuate and those with pets and livestock should leave immediately.

• South of Big Pines Highway.
• North of Antelope Valley Highway and south of Pearblossom Highway.

A camera looking northeast from Mount Disappointment in the San Gabriel Mountains captures smoke rising from the Summit Fire.

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Alert California

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UC San Diego

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Evacuation shelter

• Antelope Valley Family YMCA
  43001 10th St W, Lancaster, CA 93534
  (661) 723-9622
  Small pets allowed.
  Open as of 5 p.m. Friday

Animal shelter for small animals

• Los Angeles County Animal Care Center – Palmdale
  38550 Sierra Highway, Palmdale
  (661) 575-2888
  palmdale@animalcare.lacounty.gov

What we know so far

The Summit Fire was first reported early Friday afternoon near Llano in the Antelope Valley. It is burning near the L.A. County and San Bernardino County line. It grew rapidly throughout the afternoon. Weather conditions are expected to stay warm with gusty winds for the rest of the day and into the night.

The area where the Summit Fire began is sparsely populated.

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CalFire

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Listen to our Big Burn podcast

Fire resources and tips

Check out LAist's wildfire recovery guide

If you have to evacuate:

• Why fire officials don't want you to stay and defend your home
• How to get packed up
• How to leave your house
• What evacuation terms mean and how to sign up for alerts

Navigating fire conditions:

• How to drive in high winds and fire danger
• How to prep for power outages
• How to navigate poor air quality

How to help yourself and others:

• Resources for fire victims, evacuees and first responders
• If you want to help fire victims, resist the urge to volunteer
• How to help find lost pets

How to start the recovery process:

• What to do — and not do — when you get home after a wildfire
• How to make an insurance claim
• How to safely clean up wildfire ash

What to do for your kids:

• How to talk to children about wildfires and losing a home
• What parents should know about wildfire air quality

Prepare for the next disaster:

• Fire season is here. Make sure you're signed up for these alerts
• Every day is now fire season. Let's get you ready for the next wildfire
• Yes, wildfires are getting worse. The history that got us to this moment

You won't find resale items at the Pawn Shop in Hollywood. Instead you'll find TVs, menu items like pickle-brined fried chicken and caviar and a James Beard chef.

The new sports bar, which opened at the end of June, got its name from the long-running pawn shop which used to be at the location.

Chef Tony Messina, along with fellow Pawn Shop partner Diego Torres-Palma, sat down with Austin Cross, who hosts AirTalk every Friday, to explain what makes their new establishment stand out.

Chef Tony Messina (left) and business partner Diego Torres-Palma.

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Shelby Moore

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About the food

Tony Messina began his culinary journey in Boston, starting as a caterer and cook at age 14. Since then, he's received multiple James Beard award nominations, and the organization recognized him in 2019 as the best chef in the Northeast. He made his way to Los Angeles in 2021.

With the beer flowing and multiple flat-screen TVs, you could assume it to be a standard sports bar. However, Messina elevated the menu, blending his fine-dining experience with his New England roots.

"You can come to a fun night with the family or a date night even," Messina said. "Be all-encompassing with the restaurant aspect, as opposed to just being pub grub."

The best Pawn Shop experience

Messina says to have to ultimate experience in the space, you should sit at their bar or booths that have a good view of of the games on TV. If you want a more premium experience, you could reserve a private suite to watch games with friends and family.

As for food, he says to prioritize their small plates and shareables (like their New England-Polynesian Pu Pu Platter) and get a main dish if you're still hungry.

Restaurant details

Interior of Pawn Shop

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Shelby Moore

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• The building was originally home to Brothers Collateral Pawn Shop, which closed in 2019 after 40 years.
• One of its partners, Diego Torres-Palma, also helped develop Benny Boy Brewing through his real estate-investment firm, Ventana Ventures.
• Investors include Dodgers executive Andrew Friedman and Dallas Mavericks minority owner Mark Cuban.

Menu items we tried

Pawn shop's Pan con Tomate

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Shelby Moore

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• Pan con Tomate (smoked tomato, boquerones, urfa, toasted bread)
• Fried chicken (pickle-brined)
• Italian sandwich (capicola, mortadella, prosciutto, salami, schiacciata bread)

What should we try next?