Et Voila—There’s a New Culinary Kid in Town Ecole de Cuisine, Pasadena is set to launch a Full Culinary Program in October
By Terry Miller
Published: Thursday, August 26th, 2010
Et Voila—There’s a New Culinary Kid in Town
Ecole de Cuisine, Pasadena is set to launch a Full Culinary Program in October
By Terry Miller
As food preparation and consumption thereof evolves, many in this complex and continuously competitive industry see good culinary arts education as a vital part of the success of any restaurant or food preparation business. There’s an emergent demand for detail oriented, highly trained gastronomic professionals.
It takes more than talent, however, to conduct a successful, thriving restaurant business these days. Yes, the food has to be very good- perhaps unique, but moreover one has to know how the business can grow without going into exponential debt.
Hence the arrival in Pasadena of the little school with a big heart and a really cool French name, Ecole de Cuisine.
Ecole de Cuisine’s mission, if you will, is to deliver exemplory culinary training with a strong foundation in French International technique through individual attention with small classes no larger than 18 persons.
Courses will be offered during weekday evenings to accommodate working professionals who might not otherwise be able to pursue a new career, or hone their culinary skills.
Ecole de Cuisine’s program director is the charming and talented Susan Park who told us that
for years many students interested in culinary arts education were limited to rather expensive and long courses that didn’t necessarily address their specific interest. The long courses often lead the aspiring chef into some sort of organic oblivion complete with a rather heavy loan to repay.
Ecole de Cuisine’s model is to keep it simple, and affordable as well as tailored to the student’s specific career goals.
With the incorporation of business studies and long range plans, students might well be better prepared to get into a specialty like pastries rather than a general, overall cuisine caveat.
Beacon Media recently had the opportunity to meet some of the people involved in the new school and tour the Ecole de Cuisine on San Gabriel Blvd. The building itself is am wonderful high-ceiling barn type structure which use to be home to a popular Mexican restaurant Los Gueros which had its roots in Monrovia. It was also a Barbecue place of some note. One of my first questions to Susan Park was why another culinary school, particularly at this rather fragile economic time.
Susan Park quickly pointed out the error of my judgment. In fact, it is probably the best time to hone the skills needed to make a business successful according to the staff at Ecole de Cuisine.
“People need to have goals” Park pointed out. Park mentioned a teacher at the Los Angeles County School district who is taking a course so she might better teach her students.
“The market for better foods has grown” Park said and assured us that fine dining is growing and overall better despite a less than perfect economy.
Park pointed out also that even a less-than-perfect turnip has merits and can be used creatively by the right chef. “There’s too much waste in the food business” Park asserts.
The 3000 sq.foot building now houses Ecole de Cuisine has been assisted by Episcopal Housing Alliance which was created by the Dicecese of Los Angeles in order to provide local communities with small business kitchen incubators and job training cafes which help people establish their own food based enterprises and acquire the necessary skills beyond those of the culinary kind.
The brainchild behind this operation is Joe Colletti. Joseph Colletti, Ph.D. is the Executive Director of the Institute for Urban Research and Development. He is also an Adjunct Assistant Professor of Urban Studies at Fuller Theological Seminary in Pasadena. Much of his experience focuses around the issues of housing, economic development, homelessness and fair housing. He has written numerous reports for local government and local organizations concerning the above issues. He is also a member of the Episcopal Diocese of Los Angeles and has written several reports concerning social issues for the Diocese as well.
Ecole de Cuisine Pasadena (ECP) entire suite of culinary arts courses can be completed in as little as 46 weeks.
Students will learn French International techniques and principles taught in professional culinary schools throughout the world.
ECP’s program is designed for students who want to open their own restaurants or food business, work as private chefs, and pursue careers in fine dining, and “boutique” concept restaurants, or cafe/bistro type establishments.
The classes have low instructor to student ratios: 1 chef instructor for 12-13 students or 1 instructor and 1 teacher’s aide for classes with 14-18 students.
Chef instructors have years of experience teaching at professional schools and working as executive chefs. Guest instructors are recognized experts in specialist fields.
Teacher’s aides who’ve traveled abroad for externships or staged at well known restaurants will bring a “fresh perspective to the table.” According to the school’s website. The school will use a combination of demonstration, hands-on, and total immersion teaching methods.
Classes will be held M-F from 6:30 p.m. to 10:30 p.m.. Students take one to three classes per week depending on class cycle.
Ecole de Cusine’s 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 .
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.
Head of Research and Development- Jeff Tafoya is a graduate of The California School of Culinary Arts. He worked in research and development at IHOP corporate. He recently returned to Los Angeles after a two years in Lagos, Nigeria working as Executive Sous Chef for General Foods & Sweets Manufacturing.
As of October students in Pasadena will now have another choice to consider when it comes to culinary education. Bon chance et Bon Appeite. For futher information and enrollment please call (818)641-6899 or visit their website at: www. ecoledecuisine.com
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