Our Cullinary Team
Chef Instructor Farid Zadi was born in Lyon, the gastronomic heart of France. He spent his childhood in the idyllic village of Montmerle in the Beaujolais where the Rhone and the Burgundy converge. Like so many chefs he first learned to cook at his mother's apron strings. He went on to apprentice the old fashioned French way and eventually earned his culinary degrees in Paris. Besides his professional work he has years of experience teaching the home cook at venues such as Whole Foods Market, Sur La Table, Central Market and at public schools through the LAUSD's nutrition network. Chef Zadi teaches classes in English or French. He is on the board of Slow Food Pan-Arab a division of Slow Food International. He is currently writing an Algerian Cuisine book, after which he will write a French regional cookbook. Industry insiders recognize him as a rising star in the world of Mediterranean culinary literature. He has been quoted in The New York Times and Gastronomica Magazine. He is a chef instructor at The California School of Culinary Arts, Le Cordon Bleu Program.
Chef instructor Michael Young is also a sommelier. He has strong ties to Italy, especially Naples through his mother's side of the family. Neapolitan and Sicilian foods form the foundation for much of what is known as Italian cuisine in America.Guest Instructors Mediterranean Table guest instructors include local chefs, winemakers, food celebrities, lecturers and nutritionists.