Chef Biography
Lisa Liggett began experimenting with cooking at the age of 10 in New Orleans. After graduating from Loyola University in New Orleans, with a BA in Psychology, she went on to the French Culinary Institute, and then to the New York Restaurant School.
One of her first jobs was at Restaurant Aquavit in New York City, where she discovered that her niche was in the pastry kitchen. When New Orleans chef Paul Prudhomme opened K-Paul’s in New York City, she moved over there, but eventually returned to New Orleans.
In 1990, the Managing Director of New Orleans’ Windsor Court Hotel, Hans Maissen, talked her into working as an assistant pastry chef with Great Chef Shane Gorringe, and then she moved on to Mike’s on the Avenue under Great Chef Michael Fennelly.
In 1992, she was offered the position of Pastry Chef at Tryall Golf, Tennis and Beach Resort in Montego Bay, Jamaica. But by 1995, she returned to the Windsor Court Hotel’s Grill Room and in 1997, was promoted to Executive Pastry Chef.
Great Chefs Television taped her in 1999 for three dessert dishes: Blanc Mange; Chocolate Crispy Pyramid and Pear Napoleon, for their Great Chefs of America series.
In 2000, Lisa semi-retired from the daily routine of Executive Pastry Chef, and took a position with Swiss Executive Chef, Albert Uster Imports, a culinary food supplier known as AUI Fine Foods. She currently holds the position of Territory Manager and Pastry Chef today with AUI.
Recipes
Chocolate Crispy Praline Pyramid ▶
Serving: 6 Print Chocolate Crispy Praline Pyramid ▶ By Great Chefs July 14, 2014 This dessert pulls out all the stops. Frozen chocolate mousse with a crispy praline base is spray-painted with bittersweet chocolate to become the pyramid centerpiece of this elaborate dessert. Chocolate loops and a caramel orange sauce complete the plate. This dessert […]
Blanc Mange ▶
Serving: 6-8 Print Blanc Mange ▶ By Great Chefs July 14, 2014 Fresh berries and bright passion fruit sauce add color to these creamy flans. The flans are flavored with wine, almond, and the tang of yogurt. Mold a pretty edible flower like pansy, nasturtium, or even rose petals into the top of each flan. […]
Pear Napoleon ▶
Serving: 8 Print Pear Napoleon ▶ By Great Chefs July 14, 2014 Pastry Chef Lisa Liggett puts some oomph into the traditional Napoleon — a pastry layered with phyllo and usually cream or mouse fillings and nuts. Here she layers phyllo with the traditional pastry cream but she flavors it with pear liqueur and tucks […]
Restaurant Information
Phone : 301-258-7350
Address : 9211 Gaither Rd, Gaithersburg, MD 20877