The French-Algerian chef will add harissa to his BBQ sauce and cook his jambalaya in a paella pan.
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The chef is working on a menu of New Orleans classics and a buffet of Southern comfort food.
The French chef says the "interesting thing is that Creole can be more old school French, than the French."
The chef is scheming to break a Guinness World Record.
The chef is starting up on online cooking school, with plans for a possible pop-up.
Koreatown's Spanish Fly Will Be the Home of Chef Farid Zadi's New Tutorial fforts.
100% of all proceeds go to American Red Cross Disaster Relief.
Planning a day of tacos arabes,Algerian pizza, and fried chicken, chef Farid Zadi claims, "Ancient Berbers were the original stoners."
He designed the lunch and dinner menu, while she'll be making the sausages.
Farid Zadi is setting a chef's table to focus on North African and Spanish-influenced cooking.
Cafe Livre et Le Marche Brings Tea-Smoked Rillettes and Tea-Infused Aguas Frescas to New Garden Patio
Farid Zadi is opening a new garden patio for tea-infused dishes and fermented Chinese tea.
There's even a plate named for Ludo, without any foie gras!
The new French-centered cafe concept will focus on take-out for busy professionals.
So far it's a visually captivating blend of French, Spanish, and Northern African influences, bound together by California's bounty.
Farid Zadi is holding a cous cous festival, while the epicerie's front will sell its prepared foods.
The restaurant will fuse French cooking with U.S. comfort dishes and serve as the new home of the chef's Ecole de Cuisine.
Could the Shore Hotel's restaurant be coming from the crew at Blue Plate?
The Taiwanese bakery brings a rush of fans for taro bun and sea salt coffee.
The locavore chef claims L.A. has the same "sunny climate as the coast of Algeria."