Meet the Kitchen Crew

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Well, two out of three ain't bad. Most of you will remember Eric, he cooked for OC9 for six years. Unfortunately, he is unable to make it this year due to real life commitments. Never fear though, Nick, pictured here on the right, is coming back to lead the crew, along with Sundara "Sin" Griffiths and lucky for us, Nick secured a completely new virgin sacrifice, I mean recruit, with loads of experience and enthusiasm, Jay Flanery coming to us from the great state of New York. These guys have all been working hard on the menu to provide us with a multi-sensory delicious experience to enhance our already brilliant excursions on the Playa. Please show them some love, they work extremely hard, from sun up until into the evening. In an effort to get to know them better, here's a little about each of them and why they're crazy enough to do this.




Returning camp chef Nicholas Givens, from the East Bay, California, currently residing in New York City. My mom managed restaurants around Contra Costa and Alameda County when I was very young, my first memories are dotted with Restaurant supply warehouses, large stainless steel commercial ovens and mixers, and flames touching the ceiling from the Saute station. I found that this is where my employment path would also start when I was Fifteen, doing prep and washing dishes, and in a couple years had a cooking position at the local vegetarian restaurant. I stayed in the kitchen until I was 25, and still cook (in the take-out-empire state) everyday, and have found that while traveling, or starting in a new place, searching out new ingredients and local culinary methods is the most immediate way I can learn about it. I regard cooking for myself, and for others, in a restaurant or at home, just as much a science as an art, and look forward to doing it again with y'all  at OC9 2017!  



My name is Sunny, short for Sundara, but you can call me Sin. Originally from Northern California, I spent a stint of time in New Orleans exploring and developing my palette for all things Cajun. I'm definitely a free spirit, an artist sharing my perception of life, love, and adventure through my brush, pencil or pen. I love to travel and will soon be heading out on a five month journey to New Zealand, so if you have any words of wisdom for the solo traveler, or know the best places to visit there, help a sister out.



I don't have a picture of Jay yet, so I'll post this busy bee instead. This is what Jay has to say,

 "At 17, I started in your average franchise-fried-chicken-quick-service restaurant which struck my interest in the fast-paced work environment that the BOH has, eventually moving on to a local, high volume bar and grill with a VERY large menu with usual grill and deli fare. Here I was able to learn a lot more about prioritizing and working with a larger variety of menu items. Two years later, I found myself at a breakfast and lunch spot where we focused on a made-from-scratch menu sourcing local ingredients for our "Southern Fun Dining" experience. I worked my way up to the sister restaurant that was easily the busiest place I've ever worked that was a Southwestern Casual Fine Dining spot and, at 21, became the youngest cook to make it onto the line. After a while I decided to move on to Hugh Acheson's restaurant 5&10. I thoroughly enjoyed learning the French style cuisine here, but was eventually offered the Kitchen Manager position at the only Brewpub here where I was able to have more creative control as well as take on the challenge of cleaning up a bit of a mess that was left from previous management. I was able to bring the health score from a 81 to a 96 and cut a 40% food cost in half. Then a New American Restaurant focusing on Charcuterie opened up and I had to get in on it. I worked here for a little over two years, learning about curing and smoking meats. I am now working at a fun bar fare restaurant on a rooftop (the view is what sold me) where we make everything in house (all bread, bacothe, hot sauce, etc...) The positions I have always been strongest with are Grill and Middle/Expo.)

Fun fact about me! I have a Bill & Ted tattoo that says, "Be Excellent to Each Other" on my thigh that was the first image on Google if you searched "Bill and Ted Tattoo" for a while. 

My spirit animal is probably a wolf. I try to approach things with a majestic approach and am not afraid to take a leadership role, but I am also always respectful and attentive to whomever is leading me.

Favorite dish is always hard to choose, but if I were to be offered a "last meal", then I'd probably go with Crab Rangoon. Can't get enough of that stuff."

And there you have it! Please give a warm welcome to these 3 as they will be handling all of your food :)















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