Liz Thompson, 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 New York restaurants 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 & Wines from France doing wine and food pairings, worked at Tryst Restaurant, then moved to Checkers Hotel, a 5-star hotel, as a 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 Apetit, 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.
Discover Liz Thompson's Creative Culinary Solutions on her website Liz Thompson Marketing. You can also contact her via email: email@example.com.
Liz loves to hyper-focus on one ingredient and create countless different recipes, such as Baking with Herbs. The natural flavours of fresh herbs enhance baked goods. Liz takes basic recipes, and infuses them with fresh herbs and create a different flavour intensity with very little additional work.
Imagine going into your garden and grabbing a handful of fresh basil, lemongrass, lavender and even rose petals to transform your already fabulous crème brulée 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?
Additionally, Liz is working on one of her career highlights, co-writing and testing recipes for “The Sweet Lady Jane Cookbook.”
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