Ya Rayi Our Rai

Chinese Food Festival by Farid Zadi

The festival was held in L.A.'s Chinatown on August 27th and 28th. I was there on Saturday with my wife and son. Our daughter was at grandma's place being spoiled and having her every whim catered to.

The man to the far left is none other than Clifford Wright. We've been emailing each other trying to arrange a time to meet and this event presented an opportunity to do so. Our schedules permitting we plan on meeting again.

Quite frankly I was so happy and excited to meet Clifford that I didn't pay much attention to the festivities. He is a wonderfully open, kind, down to earth man with a big laugh. He was one of the judges for a cooking contest that the school I teach at participated in. The student contestants each demonstrated a chicken recipe using a fresh chicken from a Chinatown poultry shop.

Clifford also demonstrated three Sichuan recipes from his soon to be released cookbook, Some Like it Hot : Spicy Favorites from the World's Hot Zones.

School Buffet The Mediterranean Feast by Farid Zadi

I've added a photo album for this entry with many more photos of the buffet for the Intro ll class I teach. Please keep in mind the photographs were taken during various stages of preparation and presentation. I will continue to add more photos as the menu changes.

CSCA, Le Cordon Bleu Programs by Farid Zadi

The California School of Culinary Arts in Pasadena where I am a chef instructor offers  three programs.

Le Cordon Bleu Associate of Occupational Arts Degree is a 15 month program including externship. Instruction begins with French cooking techniques as applied to classic and modern dishes.

Le Cordon Bleu Pattisserie and Baking Diploma Program is a 30 week program.

Le Cordon Bleu Hospitality and Restaurant Management Diploma program is a 51 week accelerated program