| Anne Smith is the owner and director of the New School of Cooking. Smith cooked professionally as a young adult in restaurants, catering companies and a Wyoming dude ranch before pursuing a career first as a graphic designer and then in commercial television production for ten years. She spent most of her production career fantasizing about how to return to a career in food. In 1999, she moved to Los Angeles to create The New School of Cooking which she opened in 2000. Smith has always been passionate about food and is well educated in international cuisine, culinary trends and specialty ingredients. |
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| Carol Cotner Thompson has over 27 years professional cooking experience and over 20 years experience in culinary education. A graduate of the both the professional cooking and pastry programs at the California Culinary Academy in 1986, Thompson has since taken on a wide array of professional endeavors which include extensive restaurant consulting and cooking experience, television and print food styling and on-camera chef work, recipe and curriculum development and stints as a personal chef. Her work has been featured in the Los Angeles Times Food Section, the Hollywood Reporter, radio shows “Good Food” and “Weekend America” and on the morning television show, “Good Day L.A.” She currently teaches professional cooking and baking programs at the New School of Cooking. |
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| Chef May Parich graduated from the Culinary Institute of America in 1998. She has worked as a private chef, pastry chef, food writer and food buyer. Prior to joining the New School of Cooking Parich was the director of the cooking program at HomeChef Kitchen Store in Pasadena and Newport Beach. Parich is also experienced in specialty food production and sales. She has taught cooking for ten years and teaches our professional program as well as many recreational classes. |
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| Chef Neelam Batra is the author of the award winning 1000 Indian Recipes, The Indian Vegetarian and Chilis to Chutneys: American Home Cooking with the Flavors of India. She has taught cooking for over twenty years and has been a guest and on-air instructor for national television shows in the United States and India. |
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| Chef Cindy Mushet graduated from Tante Marie’s Cooking School in San Francisco in 1988. She has been a pastry chef and menu consultant for restaurants and bakeries in Northern and Southern California since 1992. She wrote Desserts: Mediterranean Flavors, California Style, and contributed to the latest edition of The Joy of Cooking. Her award winning book, The Art and Soul of Baking is a critical addition to any collection, and her upcoming book, Baking Kids Love, releases this Fall. Mushet has taught cooking and baking for sixteen years. |
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| Chef Margaret Ferrazzi is originally from Wales. She has cooked professionally for 25 years in the U.S. and the U.K. She has worked as a teacher, demonstrator, food stylist, recipe developer, restaurant chef, caterer, culinary events planner and as a private chef. She was also an organizer and manager for London Farmers' Markets and contributed recipes and food styling to the London Farmers' Market Cookbook . After setting up a farmers' market in her home town in Wales, she returned to the US where she now works as a culinary consultant, teacher and private chef. |
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| Chef Laura Weinman graduated from the California Culinary Academy in 1986. Weinman developed and taught the two-year professional cooking program at UCLA Extension and has six years of teaching experience. She has extensive restaurant experience and worked for seven years as a corporate chef and private chef for celebrity clients. She has also cooked with local catering firms and has catered privately for the last six years. Weinman has twenty four years of pastry, cooking, nutritional and specialty foods experience |
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Chef Jet Tila returns this quarter for a two-night visit to the New School. Jet is currently the executive chef at Wazuzu, the critically aclaimed Asian bistro at the Wynn Encore hotel in Las Vegas. Tila trained at the California School of Culinary Arts and the California Sushi Academy. He has taught cooking for nine years.
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