Farid Zadi was born in the Rhone Valley in France. His parents were born in Algeria under French Colonial rule, and Farid's mother instilled in him a love of cooking at an early age. His first job was in a kitchen in a castle in Lyon, and he went on to work all over France, and then around the world. He started his formal culinary education at l'Ecole Hoteliere Eragny in Paris.

Chef Zadi was the Executive Chef and General Manager at Churchill's Restaurant in Seoul. He has also worked in kitchens in Lyon, Paris, London, and Scotland.

Chef Zadi is currently teaching in the Le Cordon Bleu program at The California School of Culinary Arts. He is also a Recreational Culinary Instructor at Whole Foods Market and Sur La Table in Los Angeles.

Farid Zadi & His Career   |   The Actual Work   |   Career / Job Info. & Advice   |   Education Info. & Advice   |   Industry Trends
 

FARID ZADI & HIS CAREER

Please tell us about your career. How did you decide to enter the profession?

I decided to enter the profession at the age of 14. I loved food and I wanted to travel. I thought that if I learned the craft of cooking I would get to eat grand cuisine and have job opportunities around the world. My first job was washing dishes and polishing copper pots. I thought I would never become a chef. But step-by-step I made it up the kitchen line to become Chef de Cuisine. Along the way I got to work to work all over France, then England, Scotland, South Korea and finally Los Angeles. So my childhood dreams did come true.

Who were, or are, your biggest inspirations?

My mother first, she taught me that the simple things are often the best things in life and food. My beautiful wife who is a constant source of support and encouragement; she pushes me to learn more all the time. Professionally, I admire Pierre Gagnaire. He's a creative chef with a big personality. He has managed to be daring, eclectic and experimental without compromising his standards. His flavors and presentation are both pure, nothing extraneous. Alain Ducasse is a consummate businessman/Chef model who I also admire.

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You have worked and traveled all over the world. How has this inspired your career?

Truth be told, early on in my career I chose a lot of jobs based on where I wanted to travel to. I would always try to get into the best or better places of course. I learned to be very flexible with different commercial kitchen systems and to work around variables and unknowns. I think that this is why I can handle tremendous workloads under volatile conditions. Of course culturally it has opened up my eyes and palate as well. I learned to appreciate local cuisines for what they are and by not applying a French palate or standards to it. I learned to love things for what they are.

In addition to your work as a chef, you also teach. Why did you decide to get involved in academics?

I always wanted to teach. I am very friendly and people-orientated. It is a huge complement to me when someone wants to learn from me. And I feel a sense of accomplishment when students actually have learned from me. After two decades in the industry I finally had the confidence to feel that I knew enough to teach in an academic setting.

What are some of your personal and/or professional goals for the future?

I want to keep teaching of course. I plan on keeping myself "fresh" with industry changes by "staging" for a few hours occasionally at top restaurants. I am working on several cookbooks, including one on Algerian cookery. I am also working on a charity to teach disadvantaged and disabled people how to cook.

THE ACTUAL WORK

You are currently a Chef Instructor at Le Cordon Bleu Program of the California School of Culinary Arts. What are your day-to-day duties as an instructor?

Right now I teach Intro II, which always gets me excited. Day to day I teach hands-on lab classes, I demo dishes and conduct lectures.

As a Recreational Culinary Instructor for Whole Foods Market and for Sur La Table in Los Angeles, you teach a variety of cooking styles, from Classic French to Mediterranean to Vegetarian. How do these different styles come together?

The styles come together with techniques, the fundamentals of cooking. It's about teaching and learning how an ingredient or dish should look, smell and taste. This is how one learns how to cook.

You've been a chef for many years, and you were also the General Manager at one restaurant. Tell us about combining cooking and managing - what was it like, and what special challenges did it present?

Actually for me the dual role of Executive Chef and GM made the restaurant run more smoothly. One way or another in the BOH [Back of the House] or FOH [Front of the House] the buck stopped with me. When I designed special menus I knew exactly what the kitchen was capable of and I was available to the FOH to field questions from customers. I could also witness first-hand customer reactions to the food and their overall dining experience. I got a lot of regulars this way.

CAREER / JOB INFORMATION & ADVICE

From an employer's perspective, what do you look for in the students and recent graduates that you hire?

I look for energy and enthusiasm for the work itself and openness to learning. The ability to follow instructions and a supportive attitude towards fellow employees are also very important.

Do you think that getting an internship or an apprenticeship can help students break into the field? Do you have any tips on where a student should start looking?

Yes, it's actually a fairly common way to break into the industry. Some schools require externships. I think almost all professional schools do. Students should look into the types of places they want to work at. It could be a hotel, a chain or a fine dining establishment. After this decision has been made, it's a phone call and meeting away. I suggest humility and a professional attitude will open more doors. Students can also speak to student resources at their respective schools regarding placement.

What are some of the qualities that you feel a successful chef should have?

A renowned Chef from Italy named Igles Corelli has given me permission to submit to you his "recipe for a chef". I think that it is perfect.

Chef Igles Corelli's recipe for a chef

Ingredients (for let's say about 85 kg* of chef):

Inclination, made with:

• 6 kg of well-trained palate (by a skilled mother and by subsequent gastronomic experiences)
• 12 kg of passion for the job and for life in general
• 9 kg of curiosity, well trimmed by all sort of prejudices
• 4 kg of equilibrium balanced by 4 kg of bravery
• 9 kg of sense of taste and knowledge of aesthetics, matured by specific studies
• 8 kg of managing skills

Experience (to be aged for at least 10-20 years) made with:

• 9 kg of knowledge of ingredients
• 9 kg of knowledge of techniques
• 8 kg of knowledge of regional, national and international cooking traditions
• 7 kg of research and experiments
• a pinch of ambition, but never more than the dose of modesty

Mix together inclination with experience until well-blended; season with plenty of creativity, being careful because the result is never stable and the composition may change, with the same risk of good or bad results, dependent upon how attentively the product has been preserved and matured.

*1 kg = 2.2 pounds

How is the job market in the culinary industry today? What do you think it will be like in the next five to ten years?

I see tremendous job opportunities for the trained culinary professionals. It's not limited to restaurant work. Other options include catering, private/personal chefs and of course teaching. There are numerous recreational cooking schools popping up throughout the country. I only see it growing in the next five to ten years as Americans demand higher quality preparations and the hunger for food knowledge deepens.

EDUCATION INFORMATION & ADVICE

Please tell us about your culinary education. What did you like and dislike about it?

I attended a Trade School in Paris. It was a very thorough program. I learned the range of French techniques, regional dishes, the classics; Pastry and Baking were included as well as charcuterie. We took a field trip to Monet's house in Giverny as part of instilling in the students the idea of food and art. Overall it was a wonderful experience for a young man living in the glorious city.

What factors should students look for when choosing a school?

It should suit their budget and career goals. They should visit the school first if they can, talk to the students and meet with instructors. I'm sorry to be so broad, but the choice of school is very personal and should be determined by potential students.

Based on what you hear in the industry, please name five of the best culinary schools or programs.

Le Cordon Bleu, this includes various campuses throughout the world. So I have more than five covered already. The French Culinary Institute and the CIA [Culinary Institute of America] also come to mind. But there are various community college programs and trade schools that do a fine job of teaching. Also it depends on the type of cuisine one is interested in.

INDUSTRY TRENDS

What are some of the biggest challenges facing the culinary industry today?

In American I would say it's the public's tremendous appetite for novelty and change especially at the fine dining level. Sometimes menus seem to be re-written with essentially the same dishes just to make them appear different.

Are there any trends that you see in the field that could help prospective students plan for the future?

Trends come and go. Creativity is of course desirable, but the fundamentals of good cooking and good food are important to keep in mind.

How has technology, and particularly the Internet, changed the face of the industry?

Communication across the world. Sometimes instant. Please allow me to mention a food forum that I created: www.bookofraiforum.com.

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