Mama’s Small Business Kitchen Incubator is a licensed, commercial food preparation and education center that is designed to help small business entrepreneurs start new food-based businesses and accelerate the growth and success of existing enterprises.

Mama's Small Business Kitchen Incubator is a program of the Episcopal Housing Alliance and Economic Development. This Center was designed and implemented by Joe Colletti, PhD who is the Executive Director of the Episcopal Housing Alliance and Economic Development.

Hours of operation: Monday - Friday 6am - 4:30pm; Sat. 8am - 4pm.

Our professional staff include:

General Manager Chef Larry Bressler – Chef Larry holds an A.O.S from the Culinary Institute of America (Hyde Park, NY), and a B.S. in Hotel and Restaurant management from Florida International University. Having working in the restaurant business since his teenage years, Chef Larry has managed upscale and five star restaurants for much of his career, even owning his own French Bistro in Riverside, CA. Chef Larry currently teaches at the California School for Culinary Arts, Pasadena, CA, where he is seeks to impart his nearly thirty years of industry experience to the future chefs, pastry chefs and restaurant managers of tomorrow.

Email: larrybressler@ehala.org.
Supervisor Chef Farid Zadi – Chef Instructor Farid Zadi was born in Lyon, the gastronomic heart of France. He spent his childhood in the idyllic village of Montmerle in the Beaujolais where the Rhone and the Burgundy converge. Like so many chefs he first learned to cook at his mother’s apron strings. He went on to apprentice the old fashioned French way and eventually earned his culinary degrees in Paris. Besides his professional work he has years of experience teaching the home cook at venues such as Whole Foods Market, Sur La Table, Central Market and at public schools through the LAUSD’s nutrition network. Chef Zadi also teaches recreational classes in English or French. He is on the board of Slow Food Pan-Arab a division of Slow Food International. He is currently writing an Algerian Cuisine book, after which he will write a French regional cookbook. Industry insiders recognize him as a rising star in the world of Mediterranean culinary literature. He has been quoted in The New York Times and Gastronomica Magazine.

Email: faridzadi@ehala.org