Chef Lisa graduated culinary school at Kendall College Evanston in 2003. Before Lisa became a chef instructor at The Chopping Block, she worked in numerous restaurants around Chicago including Naha (where she met her husband), Spiaggia, Custom House and opened Acanto in 2014. When not in the kitchen you can usually find Lisa curled up with a great bottle of wine and a good book or eating out at a new restaurant with her husband.
Recent Posts
Butter Boards
I was mindlessly scrolling through social media one day, and I happened to come across a new recipe that I am so excited to try. The latest trend in communal eating is butter boards! The pictures and ...
Have you ever gone through a period of time where you just don’t feel like cooking? You get stuck in a rut and find yourself going out to dinner, driving thru or ordering takeout way too much than ...
I love this time of year. My garden is blooming, and the farmers markets all around Chicagoland are in full swing! It seems no matter where you live, there is a farmers’ market in nearly every ...
Last week, I had the pleasure of teaching a week-long virtual cooking camp for the Foundation for Culinary Arts called the Yes, Chef Culinary Camp. Foundation for Culinary Arts inspires and empowers ...
If I have said it once, I have said it a million times, I love outdoor cooking! My newest outdoor cooking apparatus that I have added to my collection is my flat top griddle. What is a flat top ...
The number one question I get asked when I am on the retail floor at The Chopping Block is: What are these cute little Dutch oven thingies and how do you use them? If you are not familiar, cocottes ...
There have been numerous culinary techniques I have learned throughout my career that have made me the chef I am today. I always say that as a cook you need to understand all of the aspects of ...
I feel broiling is a very underutilized cooking technique for everyday cooking. How often can you say you use your broiler at home? It can be daunting if you do not know how to use it, but when used ...
I will be honest: I am not vegan. When I was at my healthiest, I drastically reduced my intake of animal proteins, dairy, and processed foods and it made a world of difference in my overall feeling ...
I used to love when my mom would buy Reddi-Whip when I was a kid; it was such a fun treat to eat right out of the can. It wasn’t until I grew up and went to culinary school that I started to whip my ...
