Open for enrollment (Classes will be held at our new kitchens in Glendale)
Custards, Frozen Desserts, and Meringues, $1260- 5/16/11, Verdugo location
International, $2500- 5/17/11, Verdugo location (current students have priority enrollment)
Pro-Skills C-Track, $2500- 8/1/11, Verdugo location
Pastry program and cake decorating photos
$25 for 3.75 ounces
Shipment via fedex overnight delivery only or available for local pick up. Place orders via email to info@ecolecuisine.com
Update: Our foie gras parfait will also be available at The Cheese Store of Beverly Hills in time for Valentine’s Day.
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 . He graduated from École Hôtelier Auguste Escoffier.
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. He is a California state certified culinary instructor.
During the past year, he has personally mentored ten students to stage at one star Michelin Ze Kitchen Gallerie.