Herve Guillard, Judy Gilbert & Christine Chang

Teaches at Culinary Wonders

Chef 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. Chef 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. Judy Gilbert, long-time Santa Clarita resident, has been cooking professionally for 30 years. She began as an apprentice in L.A.’s 5-star restaurant, L’Orangerie. From there she worked at Spago’s and in some of Beverly Hill’s finest hotels. It was at this time she met her husband, former pastry chef, Darrell Gilbert. They married and moved to Santa Clarita in 1987 and began their family. Her daughter Lauren is 24 and her son Jared is 21. Judy was the pastry chef for Santa Clarita’s popular French restaurant, Gerard’s, and later for Country Gourmet. In 1993 she went to work for Universal Studios where she helped in the development of 2 restaurants for City Walk. In 1994 she became the executive pastry chef for Sisley Italian Kitchen and helped to open two of their franchises. In 2003 she decided that teaching was what she wanted to do so she took a position as Chef Instructor for Le Cordon Bleu in Pasadena. Opening Culinary Wonders is the culmination of a dream that combines what she loves best.