News
The Staff and Students of Rancho Cielo are constantly learning, participating in the community at large, and making a difference.
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Rancho Cielo Founder Featured in Agile Aging
Curious about how Rancho Cielo came to be? Wondering about where we are going next? Check out this profile of our founder Judge John Phillips in Agile Aging where he talks about the challenges he faced before construction even began and the future of the Ranch.
Performance from Carmel Bach Festival leaves RC students wanting more
The Carmel Bach Festival has an annual residency in the spring semester every year. They bring a broad selection of musical performances to Rancho Cielo to inspire students to connect, to explore emotions, and to enjoy. This particular presentation had the students requesting encore after encore.
Special thanks to: Edwin Huizinga, violinist Erin Carey, aerialist Hanif Wondir, DJ
Drummond Culinary Academy Featured on FoodTank.com
Rancho Cielo Youth Campus was featured on FoodTank.com's list of "23 Restaurants Giving At-Risk Youth an Opportunity to Succeed."
Read the full story here .
The journey is 'to be continued' for 2019 Rancho Cielo graduates
Standing in a warm, sunny amphitheater Thursday as hawks wheeled overhead, dozens of Rancho Cielo graduates moved their tassels from right to left, signaling that their time at the school had ended.
About 20 students graduated from the Drummond Culinary Academy in the morning, followed by another 20 or so from the construction training and other programs later that afternoon.
It also conferred high school degrees from the John Muir Charter School on the youths.
Read the full article by Joe Szydlowski and Kate Cimini at TheCalifornian.com .
Rancho Cielo culinary academy opens doors for youths overcoming barriers
The cozily-lit dining room is rimmed with glass so patrons can look out onto a star-dotted Salinas night, distant crumpled mountains cradling the sky. Waiters slip between tables, delivering salads sprinkled with prosciutto and balsamic vinegar, followed by plates of tender pork chops and hand-made apple tarts.
Pass through the doors to the kitchen and you’ll see staff quietly churning out plate after plate of locally-grown, seasonal food, the sous-chef calling out orders one after the other.
One cook, stirring a risotto, calls over the head chef, Estevan Jimenez, asking him to taste it....