Chef Liz Thompson's guest appearances

Chef Liz Thompson

Run it Like a Girl

rEvolutionary Woman

Liz Thompson

Liz Thompson Marketing

Sarah Dayan

Lana Paton

Sherri Stevens

Erica Oliver

Andrea Cook

Bonnie Mouck

Hannah Taylor

Diane Kazarian

Caroline Granger

Cheryl Hiebert

Trish Tonaj

Bonnie Kearns

Jenny Fitz

OwlTail

Today, Tes speaks with Chef Liz Thompson. Liz, a native New Yorker, started her first career in Advertising and Product Management after receiving her MBA in Marketing and Finance from Fordham University before she switched gears and attended the French Culinary Institute to become a pastry chef which has been her career path for the last 25 years. She worked in restaurants in New York for a few years before moving to Los Angeles to do an internship with Michelle Richard at restaurant Citrus.After that, Liz did a quick stint with Food &amp; Wines from France doing wine and food pairings, worked at Tryst Restaurant then moved to Checkers Hotel, a 5-star hotel, as pastry chef, for 5 years. She then went out on her own and opened “The Pig, Memphis Style BBQ” in West L.A. and Universal City Walk as co-owner which received accolades in The New York Times, Newsweek, Bon Appetit, Gourmet and was named “Best BBQ in Los Angeles” by Los Angeles Magazine 3 years in a row.Liz then taught pastry and restaurant management at The Art Institute of California for 4 yearsbefore moving on to Recipe Formulation and New Product Development, which has become herpassion. She loves to hyper focus on one ingredient and create countless different recipeswhich allows her head to spin out creatively which is another area of her expertise.Baking with HerbsLiz is passionate about Baking with the natural flavor of fresh herbs from her garden which creates a unique taste experience. She takes any of her recipes, be it pastry or custards and infuses them through sugars, dairy and simple syrups to even make cocktails.Imagine going into your garden and grabbing a handful of fresh basil, lemongrass, lavender andeven rose petals to transform your already fabulous crème brulee, into something even morefabulous. The same goes for ice cream, cookies, chocolates and of course cocktails. How abouta Rose Petal and Lime Cosmopolitan in a glass rimmed with Rose Sugar?Dive into the world of Baking with Herbs with us that has been in existence going back 2000years ago to the Spice Trade when herbs were more valuable than gold. You will learn whichingredient in to infuse depending on recipe, be it heavy cream, sugar or butter and thedifferences in the methods of doing so.We will create the following simple recipes that will awaken both your sense of taste and smell!To learn more about Chef Liz Thompson:IG: RealdessertsFB: Chef Liz ThompsonWebsite: https://www.lizthompsonmarketing.com/

Today, Tes speaks with Chef Liz Thompson. Liz, a native New Yorker, started her first career in Advertising and Product Management after receiving her MBA in Marketing and Finance from Fordham University before she switched gears and attended the French Culinary Institute to become a pastry chef which has been her career path for the last 25 years. She worked in restaurants in New York for a few years before moving to Los Angeles to do an internship with Michelle Richard at restaurant Citrus. After that, Liz did a quick stint with Food &amp; Wines from France doing wine and food pairings, worked at Tryst Restaurant then moved to Checkers Hotel, a 5-star hotel, as pastry chef, for 5 years. She then went out on her own and opened “The Pig, Memphis Style BBQ” in West L.A. and Universal City Walk as co-owner which received accolades in The New York Times, Newsweek, Bon Appetit, Gourmet and was named “Best BBQ in Los Angeles” by Los Angeles Magazine 3 years in a row. Liz then taught pastry and restaurant management at The Art Institute of California for 4 years before moving on to Recipe Formulation and New Product Development, which has become her passion. She loves to hyper focus on one ingredient and create countless different recipes which allows her head to spin out creatively which is another area of her expertise. Baking with Herbs Liz is passionate about Baking with the natural flavor of fresh herbs from her garden which creates a unique taste experience. She takes any of her recipes, be it pastry or custards and infuses them through sugars, dairy and simple syrups to even make cocktails. Imagine going into your garden and grabbing a handful of fresh basil, lemongrass, lavender and even rose petals to transform your already fabulous crème brulee, into something even more fabulous. The same goes for ice cream, cookies, chocolates and of course cocktails. How about a Rose Petal and Lime Cosmopolitan in a glass rimmed with Rose Sugar? Dive into the world of Baking with Herbs with us that has been in existence going back 2000 years ago to the Spice Trade when herbs were more valuable than gold. You will learn which ingredient in to infuse depending on recipe, be it heavy cream, sugar or butter and the differences in the methods of doing so. We will create the following simple recipes that will awaken both your sense of taste and smell! To learn more about Chef Liz Thompson: IG: Realdesserts FB: Chef Liz Thompson Website: <a href="https://www.lizthompsonmarketing.com/" rel="nofollow" target="_blank">https://www.lizthompsonmarketing.com/</a>

Liz Thompson – Chef Liz Thompson of Liz Thompson Marketing

Liz Thompson’s life took an unexpected turn about six years ago. The California-based chef, with a MBA in marketing and culinary school under her belt, had recently started teaching and was working at a food show in San Francisco when she unexpectedly loss much of her vision. After some time off learning to live with the loss of much of her vision, Chef Liz Thompson reinvented herself, and that’s when Liz Thompson Marketing was created.On this episode of Run It Like a Girl, Liz talks about her passion for the restaurant and food industry.  She talks about how to pick yourself up after a major set-back, and she has some advice for young up-and-comers - jump off that cliff and don’t feel bound by a life plan.Learn more about LizLiz Thompson Marketing The Fast ThreeWhat is your favourite podcast or source of information? Women Beyond a Certain AgeWhat are you currently reading? James Taylor Autobiography, The Book of Joy by The Dalai Lama and Archbishop Desmond Tutu.Who is currently inspiring you? Eleanor Roosevelt, Martin Luther King Jr.

Liz Thompson’s life took an unexpected turn about six years ago. The California-based chef, with a MBA in marketing and culinary school under her belt, had recently started teaching and was working at a food show in San Francisco when she unexpectedly loss much of her vision. After some time off learning to live with the loss of much of her vision, Chef Liz Thompson reinvented herself, and that’s when Liz Thompson Marketing was created.On this episode of Run It Like a Girl, Liz talks about her passion for the restaurant and food industry.  She talks about how to pick yourself up after a major set-back, and she has some advice for young up-and-comers - jump off that cliff and don’t feel bound by a life plan.Learn more about Liz<a href="https://www.lizthompsonmarketing.com/" rel="nofollow" target="_blank">Liz Thompson Marketing </a> The Fast Three What is your favourite podcast or source of information? <a href="https://womenbeyond.podbean.com/" rel="nofollow" target="_blank">Women Beyond a Certain Age</a> What are you currently reading? James Taylor Autobiography, <a href="https://www.goodreads.com/book/show/29496453-the-book-of-joy?ac=1&amp;from_search=true&amp;qid=KFk6cRy7NI&amp;rank=1" rel="nofollow" target="_blank">The Book of Joy </a>by The Dalai Lama and Archbishop Desmond Tutu. Who is currently inspiring you? Eleanor Roosevelt, Martin Luther King Jr.

Run it like a girl with Chef Liz Thompson, owner of Liz Thompson Marketing