Meet Liz

Armed with a culinary degree and an MBA in Marketing combined with over 25 years’ experience as a pastry chef, co- restaurant owner and product manager in the food industry, I guide clients through all areas relating to food.

“Hi! I’m Liz and I LOVE food; love to create it, write about it, eat it and especially love to share it. And the journey just keeps on going.”

“If you are in the food world, there is no one avenue that you visit and stay at. It shifts all over the board as long as you allow it to so you don’t miss unplanned opportunities adventures. I started in Corporate America, shifted to the pastry world for over 20 years, co-owned 2 restaurants, taught culinary, all the while writing, developing and testing recipes, doing live television cooking demos to promote my products.
Today I focus on melding all of my past experiences.

Pastry Chef
Restaurant Owner
New Product Developer
Recipe Developer
Restaurant Consultant
Corporate Sponsorships
Food Company Ambassador

Do I do it alone? No.

I bring with me years of relationships with seasoned professionals that are at the top of their specialized fields with whom I have worked with for many years including:

Website Designer
Graphic Artist
Co-Packers
Packaging
Food Stylist
Food Photographer
Printing
Legal
Ingredients Suppliers

I am originally from New York, Great Neck to be specific, and have been a pastry chef for over twenty years. My career in the food industry started at Chiquita Brands in New York as a Product Manager after earning my BBA from Emory University in Atlanta and my MBA in Marketing and Finance from Fordham University in New York City. After several years in the corporate world, I took a left turn and received my culinary training at the French Culinary Institute in New York where Jacques Pépin ruled our kitchen and then went on to do a restaurant internship at Citrus in Los Angeles with the highly regarded Chef Michel Richard.

Shortly thereafter, I made the permanent move to Los Angeles and began my pastry career at Checkers Hotel and then moved into the BBQ world and opened “The Pig, Memphis Style BBQ” as a co-owner which received several accolades in The New York Times, Newsweek, Bon Appétit, Gourmet and was named “Best BBQ in Los Angeles” by Los Angeles Magazine. I had two lovely girls, then moved on from the restaurant world and taught culinary for 4 years at The Art Institute of California, teaching pastry and savory in addition to restaurant management and entrepreneurship.

Then, true to self, I did another career shift and landed in New Product Development where I live today after spending an entire career learning about different ingredients and how to create things with them. To a certain degree, I consider myself an ingredients expert.

For adventure? For five years in a row, I arranged for a small group of U.S. chefs each Fall to participate in the International Gourmet Food Festival in China as guests of the Chinese Government and the China Hotel Association under the name of “Traveling American Chefs.” Today I continue to focus on travel which allows me to learn about the different ingredients and cuisines all around the world.

My favorite “food job”? Volunteering each week at Sierra Community House in Truckee, California, where I live.

Passion Project? Learning how to bake at high altitude, my biggest challenge yet, converting all of my “sea level” recipes to be successful in the mountains where I live and combine both versions into one book.