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Culinary

CAI

Culinary : Instructors

Instructors

C

Chef Jesus S. Sanchez

Acting Department Chair
 

Chef Sanchez is the Department Chair of the Culinary Arts Department. He is one of our Full Time Chef Instructors and has been working at Los Angeles Mission College for 9 years as an Instructional Assistant and over 4 years as a Chef Instructor (Faculty). He has more than 25 years of experience in all aspects of the hospitality industry, where he has acquired most of his training working from breakfast, lunch and dinner, to elaborate banquets and elegant seven course fine dining events.

Chef Sanchez has an Associate Degree (AA) in Food Service Management from the Culinary Arts Institute at Los Angeles 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 Culinary Fundamentals I, Culinary Fundamentals II, Baking & Patisserie I, Introduction to Garde Manger, and Purchasing & Receiving. 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 Counsil 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 an active community member participating in scholarship fundraising banquets, Career Day, Healthy Awareness programs and is currently engaged with the new movement of Vegetarianism, Gluten Free, and Vegan-Raw-Super Foods.
Chef Sanchez is a proud member of the American Culinary Federation (ACF). 


 

Chef Louis Zandalasini, M. Ed., CFE (Faculty) 

Chef Instructor

 

Chef Zandalasini has over 30 years in the culinary arts industry. Chef Zandalasini 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 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 Dining Room & Beverage Management and Principles of Catering 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).
 

Chef Trinidad Silva (Faculty)

Chef Instructor

 

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  & Adjunct Faculty

 

Chef Villegas is an Instructional Assistant (AM) 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 one of the chefs at Sodexo Group, a world famous food service management company specializing in quality corporate and commercial food service.

As an Instructional Assistant, Chef Villegas has been helping the chef instructors in classes such as Culinary Orientation & Techniques, Culinary Fundamentals I and II, and the Professional Baking classes.  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 Servery Café & Grille 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 Magdalena Padron

Instructional Assistant  & Adjunct Faculty

 

Chef Padron got her passion for the kitchen life at the young age of 6. Always by her mother’s side in the kitchen; she soon picked up basic skills like doing dishes, stirring hot food on the stove and serving breakfast, lunch and dinner. She began helping her mother with her catering company by prepping and delivering parties on the weekends. After high school Chef Padron decided to enroll in the Culinary Arts program at Los Angeles Mission College; while at LAMC she was able to build a strong foundation of culinary knowledge. She is a recipient of the LAMC Dean’s List for having a 3.5 GPA throughout her studies. She also competed in several American Culinary Federation Culinary competitions and obtained silver and bronze medals. Simultaneously, Chef Padron started working in the hospitality industry as a FOH caterer for Sodexho in Silverlake, California. While working as a caterer, she observed the chefs in kitchen. She was eager to be a part efficient and professional group of chefs.

 

Chef Padron slowly transitioned into working BOH. She worked for a year at LAMC, when the ‘old kitchen’ existed, as a short order line cook (student worker). While there the opportunity came up to work for several catering and event companies such as My World On a Plate, Syndicate Hospitality and SBE all based out of Los Angeles, California. She worked in the industry while going to school; Chef Padron obtained her Bachelor in Science Hospitality Management at California State Polytechnic University, Pomona. After graduation, the opportunity to live in Hawai’i arose and Chef Padron moved. While in Hawai’i, where she lived for almost 4 years, she worked for EatHonolulu as line cook and worked her way up to Kitchen Manager and Catering Chef. With the catering opportunity there, Chef was able to see the island. Caterings took her to different settings from weddings at beach front oasis’ to corporate Christmas parties in downtown Honolulu to private homes of Oahu’s elite. Chef Padron missed California and decided to move back. She currently assists with introductory culinary classes at LAMC and teaches Intro to Culinary at Camp Scott.

 

Contact Us

For more information regarding our Culinary Arts Program, please contact the Department Chair, Chef Jesus S. Sanchez

818-364-7895

Sanchejs@lamission.edu