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
More Recipes for your Le Creuset Mini Cocottes
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 ...
I love the holidays and planning a jolly assortment of appetizers to fill the table. Usually, I go overboard and make a huge variety of bite-sized delights. Check out my other festive holiday ...
Have you seen the purple food craze that has been all over the internet recently? From ice cream to donuts, to cakes and cocktails, very violet food creations are all the rage right now. The culprit ...
Ramen is a noodle soup dish that was originally imported from China and has become one of the most popular dishes all over the world. You may only know ramen from your college days of the instant ...
When I think of fried foods I am immediately transported to when I was a kid. The nostalgia of carnivals and fairground funnel cakes, deep fried Twinkies, anything deep fried on a stick really makes ...
When coming up with an idea for dinner or creating menus for classes, I always try and think of how to tie all of the ingredients together and nothing does that better than an awesome sauce. To me, ...
