Chef Instructors and Teachers Aides Professional Program

Posted by on Mar 23, 2010 in | 0 comments

 Culinary Arts

Program Director- Susan Park is a food historian and recognized expert in French, North African and Northeast Asian cuisines. She wrote three articles for Greenwood’s World Food Cultures Encyclopedia, which will be used in ECP’s International Course.  She is Project Leader of Green Algeria for Algerian Competences Association and a founding member of Slow Food Pan-Arab (now defunct).

Her industry experience includes working as a sous chef and pastry chef at a French bistro; teaching; sourcing, consulting and staff training; product and cooking demonstrations at trade shows; gourmet food product development from concept to branding; sales to high end national chains and boutiques; and public relations.

Chef Instructor- Ben Diaz is Executive Chef McCormick and Schmick Grille

A.O.S. in Culinary Arts, The California School of Culinary Arts, Le Cordon Bleu Program and Diplôme d’Honneur, Art Culinaire de France

CMP) Certified Management Professional

(CFE) Certified Food Executive

(MCFE) Master Certified Food Executive

(CHDT) Certified Hospitality Department Trainer

(CPFC) Certified Personal Fitness Chef

(CEC) Certified Executive Chef

Awards:

2006, Bronze Award, ACFLA Chef of the Year Competition

2007, Inducted, Cambridge who’s who of Culinary Professionals

2007, 1st. Place Winner of the 2nd annual Thai Hom Mali Contest

2008, Award of Merit, BCHM 1st annual Albacore contest

2008, 1st Place Winner Phillips King Crab Contest

Teachers Aide, Joosung Lee- lead cook Montage Hotel and Spa, Beverly Hills

A.O.S. in Culinary Arts, Culinary Institute of America Hyde Park New York and B.S. in Hospitality Management, California Polytechnic University, Pomona. Bilingual: English and Korean

Jameen Khan- Head Chef Izakaya Sasaya

A.O.S. in Culinary Arts, The California School of Culinary Arts, Le Cordon Bleu Program

  • International Course: East Asia, Japanese Washoku dining principles

Baking and Pastry Arts

Teachers Aide Paul Thompson-

Diplôme de Pâtisserie, Le Cordon Bleu Paris; Culinary and Baking Certificates, Epicurean Los Angeles, B.S. Union Institute and University, Los Angeles, Ca. and Computer Network Engineer.

Hotel and Restaurant Management

Wine Studies-

Rob Harpest- Wine Director/Sommelier Jar Restaurant

Bachelor of Science, English Education, Florida State University and Certified Sommelier Court of Master Sommeliers

  • Basic food and wine pairings
  • Wine history-
  • International (France, Spain, and Italy)
  • American regional (West Coast)