Ecole de Cuisine Pasadena

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. During the past year, he has personally mentored ten students to stage at one star Michelin Ze Kitchen Gallerie.

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.

Student Testimonials-

Chef Zadi: I wanted to tell you how great it was seeing you on Saturday. I also wanted to thank you for all of your support. You are a rare talent that has the ability to reach out to all levels and make them better. I also wanted to thank you for choosing me to fabricate the tenderloin for Filet Mignon in school. My first day on my externship, the chef pulls out a bunch of Tenderloins and asks if I know how to fabricate them and if I knew what the chain was. I said “of course I do”. I thought to myself “Thanks Chef Zadi”.

–John Borkowski

Hello, Chef Zadi:  I want to thank you for being a great professor, and am very grateful that I had a chance to be one of your students. You’re very driven and I think you’re a great example for students that need that encouragement, and push. Thank you, again.

–Ana Perez

I am glad to know you and to have learned so much from you. Much love.

–Andrea Taylor

ECP’s Lead Pastry Instructor- Chef Leslie Bilderback

After studying music and art history at the University of Colorado, Chef Leslie Bilderback, CMB, attended the professional chef program at the California Culinary Academy in San Francisco, graduating with honors in 1988. She completed her apprenticeship under internationally renowned pastry chefs Robert Jorin and Bo Friberg.

As a pastry chef, Bilderback played a major role in several of California’s most well-regarded and innovative restaurants, including Sedona in Berkeley, Postrio and Zolas in San Francisco, and Angeli and Georgia in Los Angeles.  In 1995 she then joined the original faculty of the California School of Culinary Arts (currently Le Cordon Blue College of Culinary Arts Los Angeles), and after several years as Baking and Pastries Department Head, she became Executive Chef, leading the school as it entered into partnership with Le Cordon Bleu. In 1999, she became a Certified Master Baker, and in 2002, she was a finalist on Team USA of the Coup du Monde de la Boulangerie.

Chef Bilderback is the author of The Complete Idiot’s Guide to Success as a Chef, The Complete Idiot’s Guide to Comfort Food,  The Complete Idiot’s Guide to Spices and Herbs (Alpha Books, 2007), The Complete Idiot’s Guide to Good Food from the Good Book, (Alpha Books, 2008), The Complete Idiot’s Guide to Snack Cakes, (Alpha Books, 2008), The Complete Idiot’s Guide to Splendid Salads, (Alpha Books, 2009), The Everything Guide to Family Nutrition (Adams Media, 2009), and The Everything Bread Book (Adams Media, 2011). She also collaborated with Pastry Chef Sherry Yard of Spago on the James Beard Award-winning The Secrets of Baking (Houghton Mifflin, 2003). Chef Bilderback writes a regular column in The Arroyo Monthly, (arroyomonthly.com), and has been profiled in the San Francisco Chronicle, Culinary Trends Magazine, CookingSchools.com, Bridges USA, and Living Fit Magazine. She is the creator of CulinaryMasterclass.com, a website devoted to developing culinary skills with fresh, seasonal recipes.

In addition to writing, Chef Bilderback teaches nutrition to kids throughout the Los Angeles Unified School District on behalf of the USDA’s Nutrition Network, and travels with the US Navy training galley crew aboard various vessels.  She is ranked as one of the top 50 chef instructors in the nation on Chef2Chef.com.   Bilderback lives in Southern California with her husband, two daughters, and two dogs, where she trains for marathons, plays drums in a garage rock band, and leads a Girl Scout Troop.

Meet Rob Harpest, ECP’s wine history and studies instructor.

Rob Harpest began his career in restaurants in 1999 while pursuing an English Education degree at Florida State University.  It was shortly thereafter that his interest in wine and food developed.  After a brief stint in Las Vegas, Rob moved to California to be closer to the wine industry and start down the path toward becoming a sommelier.

While working with Morton’s Steakhouse, Rob earned the position of Wine Captain.  He left the company briefly to open Sterling Steakhouse as the General Manager, but returned to Morton’s as the Assistant Manager and Beverage Director in downtown Los Angeles.

In 2007, the opportunity to take over Jar’s wine program presented itself.  Rob interviewed with Suzanne Tracht and they immediately realized they wanted to work together.  Suzanne’s “comfort food” style and Rob’s non-pretentious attitude about wine were a perfect match.  They began hosting cooking classes together and coordinating tasting menus.  In 2008, Rob redesigned and increased Jar’s wine list, earning Jar its first Award of Excellence from Wine Spectator.

Currently, Rob is studying for his Advanced Sommelier exam with Keith Goldston, MS and his colleagues in Los Angeles.  He has also been a featured guest on Emeril Live on the Food Network.