Chef Louis Zandalasini, M. Ed., CFE (Faculty)
Chef Zandalasini has over 30 years in the culinary arts industry. He is the Department Chair in the Culinary Arts department and oversees three other department as well – Family & Consumer Science, Interior Design and Gerontology. As the Department Chair, Chef Zandalasini is responsible of everything that goes on in the Culinary Arts Program. He has an Associate’s Degree (AS) in Hotel & Restaurant Management and Culinary Arts from Santa Barbara City College, a Bachelor’s Degree (BS) in Management from Golden Gate University and is currently pursuing a Master’s Degree in Education from California State University, Northridge. Chef Zandalasini is certified to teach ServSafe®, a sanitation and safety course that provides students with a Food Protection Manager’ Certification.
Chef Zandalasini has taught at Santa Barbara City College for 10 years and joined the Culinary Arts Institute @ Los Angeles Mission College’s Culinary Arts Department in 1993. Currently you can find Chef Zandalasini teaching Introduction to Hospitality, Dining Room Presentation and Managing Catering Operations courses under the Culinary Arts Institute. Chef Zandalasini is a proud member of the American Culinary Federation (ACF) and the International Food Service Executives Association (IFSEA).
For any questions regarding our Culinary Arts Program, please do not hesitate to contact Chef Zandalasini via email at firstname.lastname@example.org.
Chef Louis Eguaras, PSB, CPFC (Faculty)
President, IFSEA-SFV Chapter
Chef Eguaras is one of the Full Time Chef Instructors of the Culinary Arts Department. He has over 25 years’ experience in the culinary arts industry and received his culinary arts education and training from the United States Navy’s Culinary Arts Academy in San Diego, CA. While in the United States Navy, Chef Eguaras was stationed at Camp David Presidential Retreat and the privilege of cooking for President Bush, Sr., First Lady Bush and other guests of the President and The White House in Washington, D.C. and had the privilege of cooking for President Bill Clinton, First Lady Hillary Clinton, Senior Staff Members and many senators, congressmen/women, dignitaries and celebrities. In 1993, he received the prestigious Presidential Service Badge (PSB) Honor for outstanding culinary services at The White House and Camp David for President Bush Sr. and President Clinton’s presidential administrations. Chef Eguaras is a proud veteran of the United States Navy.
Chef Eguaras has an Associate’s Degree (AA) in History from College of the Canyons and a Bachelor’s Degree in Hospitality & Restaurant Management from New England Culinary Institute (NECI). He is a Certified Personal Fitness Chef (CPFC) from Spencer Institute and is working on his CEC, CCA, CCE certifications under American Culinary Federation. He has been awarded “Academic Excellence” at New England Culinary Institute (2009) and was Chef Editor of Le Cordon Bleu College of Culinary Arts’ newsletter, The Culinarian, for three years. He is the author of 101 Things I Learned in Culinary School published by Grand Central Publishing - Hachette Group - 5/2010 and is available at Eagle’s Landing Student Store, Borders Online, Barnes & Noble, Amazon.com, and other bookstores nationwide. He was Spokesperson for Sara Lee Brand – The Joy of Eating 2007 Marketing Campaign – Did more than 60 radio and television interviews and demos all across the country. Chef Eguaras is a proud member of the American Culinary Federation (ACF), International Food Service Executives Association (IFSEA), Slow Food USA, National Exercise & Sports Trainers Association (NESTA) and International Food Service Executives Association (IFSEA). He is also certified to teach ServSafe®, a sanitation and safety course that provides students with a Food Protection Manager’s Certification. Chef Eguaras is a proud member of the American Culinary Federation (ACF) and is the President of the IFSEA San Fernando Valley Chapter as well.
Chef Eguaras recently went on his 1st International Book Tour in Manila, Philippines and Sydney, Australia in December 2012. He will be going to Seoul, Korea and Tokyo, Japan in June as part of the book tour and promote his book that are published in Korean and Japanese in Summer 2015. 101 Things I Learned in Culinary School is also available in Simplified and Traditional Chinese, French, German, Spanish, and Turkish.
For any questions regarding our Culinary Arts Program, please do not hesitate to contact Chef Eguaras via email at email@example.com.
Chef Jesse Sanchez, CEC (Faculty)
Chef Sanchez is one of the Full Time Chef Instructors and has been working at Mission College for over 11 years. He has over 25 years’ experience in all aspects of the hospitality industry, where he has acquired most of his training working from early busy breakfast, lunch and dinner, to elaborate banquets and elegant seven course fine dining events. He has work in local areas of Thousand Oaks and Westlake Village for nearly 30 years. Chef Sanchez has an Associate’s Degree (AA) in Food Service Management from the Culinary Arts Institute at Mission College and has taken several Continuing Education courses at The Culinary Institute of America in Napa Valley California. He has taught several classes such as Food Production I, Purchasing & Receiving, Food Laboratory 225 and Intro to Hospitality Industry. Chef Sanchez was Sous Chef at North Ranch Country Club in Westlake Village for 8 years and Culinary Consultant for Maynet Communications in Corona, CA.
Chef Sanchez has won several awards and medals from participating in numerous competitions from the American Culinary Federation. He also won a Silver Medal in 2007 from California Cheese Counsel, a Silver Medal in 2008 from California Olive Oil Counsel and a Silver Medal in 2008 for the Alaskan Salmon Competition. He is also a current trainer for the C-Cap program at Los Angeles Mission College, where he assists and trains high school students. He is also a member of the National Institute of Governmental Purchasing and exercises his practice ordering materials to operate the Culinary Art Institute services and classes throughout the semesters. He is an active community member participating in scholarship fundraising banquets, Career Day, Healthy Awareness programs and is currently engaged with the new movement of Vegetarian, Gluten Free, and Vegan-Raw-Super Foods.
Chef Sanchez is a proud member of the American Culinary Federation (ACF) and the International Food Service Executives Association (IFSEA) and a Certified Executive Chef (ACF). He has the distinguished rank of CEC (Certified Executive Chef) from the ACF.
Chef Trinidad Silva (Faculty)
Chef Trinidad Silva earned an Associate of Science degree in Hotel Restaurant and Culinary from Santa Barbara City College and a Bachelor of Arts Degree in Hotel Restaurant Management from New England Culinary Institute. He began to work in the foodservice industry while he attended culinary school cooking in restaurants, hotels, and private clubs in the Santa Barbara area. His first job in a professional kitchen was as a pastry chef at ROCO bakery in Santa Barbara. While he earned his culinary degree, Chef Silva also worked for several large catering companies cooking for weddings, corporate parties and gala events.
After culinary school Chef Silva became the sous chef at La Capannina di Santa Barbara, a northern Italian bistro. From there he went to work at the San Ysidro Ranch in Montecito, California. Chef Silva became the executive chef at a private ranch on Santa Cruz Island, California creating fine dining events for the Nature Conservancy’s Philanthropy program. After seven years with the Nature Conservancy, Chef Silva got married, had a son and began teaching at Le Cordon Bleu Los Angeles where he worked as a Chef Instructor for 10 ½ years teaching Culinary Arts and Baking & Patisserie.
In February 2015 Chef Silva became a Full Time Faculty Chef Instructor at the Culinary Arts Institute at Los Angeles Mission College.
Chef Ramiro Villegas
Instructional Assistant/Sous Chef (AM)
Chef Villegas is an Instructional Assistant and Sous Chef (PM) and has an Associate’s Degree (AA) in Food Service Management from Los Angeles Mission College. He is currently working on his Bachelor’s Degree (BS) in Business with the focus in Hospitality & Restaurant Management. Chef Villegas has been in the industry for over 20 years and which ten years of that was at Sodexo Group, a world famous food service management company specializing in quality corporate and commercial food service.
Chef Villegas has been helping the chef instructors in classes such as Food Production 101, Food Production 102, Professional Baking, and has taught the Sylmar High School Culinary Arts Program for several years. He was also the ASO LAMC Culinary Club Advisor for two years where he guided and mentored students in their endeavors to promote the club. Currently, you will find Chef Villegas running The Servery and coordinating the many catering functions we have onsite and offsite. Chef Villegas is a proud member of the American Culinary Federation (ACF) and the International Food Service Executives Association (IFSEA).
Chef Cindy Rueda
Instructional Assistant/Sous Chef (PM)
Chef Rueda is an Instructional Assistant and Sous Chef (PM) and has an Associate’s Degree in Culinary Arts from The Art Institute’s International Culinary School and has been in the industry for over 15 years.
Chef Rueda has been helping the Chef Instructors in classes such as Food Production I, Food Production II and Professional Baking. Currently, you will find Chef Rueda running The Servery and coordinating the many catering functions we have onsite and offsite. Chef Rueda is a proud member of the American Culinary Federation (ACF) and the International Food Service Executives Association (IFSEA).
Chef Rueda is the spokesperson for Goya International and travels the USA and the world when she is not teaching or working at the Culinary Arts Institute.
Culinary Arts Program Assistant
(Assistant Kitchen Manager)
Alicia Martinez was born in a very small town in Jalisco, Mexico. She comes from a very long line of family in the culinary arts field and by the age of ten she knew how to cook and did so for her family. Through-out her life, she has been an owner of a catering business, which took care of small events, like weddings, birthdays, quincianeras, and also a catering route. Alicia has been working in the Main Production Kitchen since 2011 as the Assistant Kitchen Manager and reports and assists the Instructional Assistants and chef instructors in managing all operations at the Culinary Arts Institute. She is a member of the American Culinary Federation and International Food Service Executives Association.