Farid Zadi, Ecole de Cuisine's Dean of Culinary Arts
Born in Lyon, France, Chef Farid Zadi started his culinary education as a teenager working at the renowned Castel de Valrose, just north of Lyon in the idyllic village of Montmerle sur Saone .
Zadi’s early career included stints at the then-three-starred Chez Jacques Cagna in Paris; Bouchon aux Vins and La Machonnerie back in his native Lyon; Dryades Resort Spa in Limousin, France; Frederick’s of London; and Silver Darlings in Aberdeen, Scotland. Eager to expand his knowledge outside of Europe, he traveled to Seoul, Korea where his client list included ambassadors, diplomats and heads of multinational corporations. During his time on the Pacific Rim, he earned a reputation for transforming poorly performing restaurants into highly profitable ventures.
In 2000, Zadi turned his attention to the United States and began his career as a chef consultant and culinary educator. In the past decade, Zadi has taught everything from beginning basics to master classes at Sur La Table, Whole Foods Market, Central Market, Epicurean, the Los Angeles Unified School District’s Nutrition Network, culinary team building classes for major corporations and Le Cordon Bleu College of Culinary Arts.
His multi-disciplined approach has allowed him to become one of only a few chef instructors who has taught both the culinary arts and pastry arts classes in a professional culinary institution.
Zadi’s vast experience and his passion for food education caught the attention of many media outlets this past year, including the Los Angeles Times, Gourmet, and KoAm. In addition, he has been mentioned in The New York Times, Gastronomica, Vegetarian Times, Sizzle, LA WEEKLY, Pasadena Star News, Korea Times, Korea Daily, and ABC local news in Los Angeles, where he lives with his wife Susan, and their two children.
He is currently writing several cookbooks about Algerian and French cuisines, and butchery. He is the executive chef for The Couscous Festival.
visit: Ecole de Cuisine Pasadena for more information about our professional culinary and pastry classes. One-day classes for home cooks and culinary team building.
Professional Program Begins October 19, 2010
The entry level course, Professional Skills Intro I and II, begins on October 19th and will meet twice weekly on Tuesdays and Thursdays evenings between 6:30-10:30.
Our professional skills course teaches you the skills required for an entry level line cook position in a fine dining establishment.
We recommend our intermediate and advanced courses for more ambitious students. Our entire suite of culinary arts courses can be completed in as little as 46 weeks.
Ecole de Cuisine Pasadena actively encourages prospective students to thoroughly research other culinary schools or cooking schools in Los Angeles and Southern California before choosing the best.
We also offer charter courses with customized curriculum for businesses.
Email or call program director Susan Park to schedule an appointment for a tour and an interview.
info@ecolecuisine.com
818-641-6899
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Lovely website with some deep history and great cooking tips a l'Algerienne. Nice job Chef Zadi!
Posted by: Nabiha Megateli-Das | April 20, 2011 at 05:30 AM
I think Mr Zadi is a great chef de cuisine or cook in english.
cuisine design
Posted by: florence | December 18, 2010 at 08:57 PM