Chef Herve GuillardChef Herve Guillard grew up in his native France in a family of foodies where he found his passion cooking along with his mother and grand-mothers.
He went on to become an engineer in the ﬁeld of Health and Safety and came to California in 1995 to work in that capacity for the Disney Studios. A few years later he decided to listen to his heart and follow his passion for cooking. He graduated from California School of Culinary Arts with high honors and pursued his career in local restaurants and mostly as a caterer and private chef.
For over 11 years he has been sharing his love of cooking by teaching at the renowned Le Cordon Bleu Los Angeles. He has taught in the restaurant, the hot and cold kitchen production as well as academics with a strong emphasis in baking and Patisserie.
He also has credentials from the San Francisco Baking Institute and the Sushi Chef Institute. He is a Certiﬁed Post-secondary Instructor by NCCT, a certiﬁed instructor/proctor for SERVSAFE, and a certiﬁed Red Cross instructor. He loves to work with local products and looks forward to sharing his passion with you.
He is currently Adjunct Faculty at College Of the Canyons & Culinary program.
Chef Christine ChangChef Christine Chang grew up in the Bay Area but realized that the call of the ocean was too strong to ignore and left Northern California for the sunnier climate of San Diego to attend UCSD. Initially she had hoped to be pre-med, she ended up majoring in something that she has never used and realized that working in an office was never going to make her happy. After college she threw caution to the wind and went to The California Culinary Academy in San Francisco, graduating at the top of her class and on the President’s List. Upon graduation Christine moved to Los Angeles working in one of the top LA restaurants.
For the next few years she bounced back and forth between Los Angeles and San Francisco loving the very different but exciting food worlds of both cities working in restaurants, as a private chef and helping to run Sur La Table’s cooking program in Santa Monica.
She finally realized that she will always be a southern California girl and put down permanent roots here. She worked for 11 years at Le Cordon Bleu in Pasadena teaching everything from the first to the last day with an emphasis in International Cuisines and running one of the school restaurants for several years. Christine just wants you to take chances and have fun. She doesn’t want food to be scary or intimidating but playful and accessible while still being rooting in classic traditions and techniques. She is kind of a geek about how and why things work when it comes to food and just wants to share that passion with pretty much everyone she meets! She is also left handed, a little more clumsy then someone who works with knives should be and extremely freaked out by spiders..