Frequently Asked Questions about Ecole de Cuisine’s Professional Courses

Posted by ECP on Feb 18, 2011 in Culinary Arts Program Los Angeles, pastry arts program | 0 comments

We have moved to Culver City where our school will be connected to our restaurant. We will announce our new immersion programs soon.

Fabrication and Charcuterie (Garde Manger)

Posted by ECP on Jan 20, 2011 in Culinary Arts Program Los Angeles, ECP Public Relations | 0 comments

Zadi and Park Share Secrets of Sausage and Terrines at Ecole de Cuisine (Food GPS)

Brand X- Basic Training: The fine art of charcuterie

Pasadena’s Ecole de Cuisine shows you how the sausage is made (John Rabe, Off-Ramp)

Noah Galuten, LA Weekly Charcuterie and Meat Fabrication with Farid Zadi: Or, More Fun With Forcemeat