On this Veterans Day, we’re chatting with Nestor, a supervisor at CAVA Mission Viejo and former Marine. Nestor credits his four years at the Marine Corps for the skills and tenacity that helped him land a recent promotion— from grill cook to a supervisor.
There’s sriracha. There’s gochujang. There’s zhug. There’s good ole’ hot sauce. There’s that special something red and a little spicy (or a lot spicy) in cultures all over the world. For us, that extra something is harissa. Get the scoop (pun intended) about Harissa and how to use it at home.
Food is a force for good – good flavor, good will, good health, good community, and good vibes along the way. Enter Toni Elka and Loni Zelfon, founder/executive director and program manager of Future Chefs, our nonprofit partner in our newest home of Boston.