After graduating from culinary school with a degree that prepared her as a hot line savory chef, Lizette realized pastry is where her imagination took flight.
Lizette followed her passion by working in top Los Angeles pastry kitchens including Watergrill, Craft, Fraiche, Providence, Hatfields, the Ritz Carlton, and Quenelle. What Lizette finds exciting in her approach to pastry is combining classical training with her family heritage and Los Angeles culture. One of her favorite things to prepare is her modern interpretation on arroz con leche - a classic dish that anyone familiar with this “rice pudding” would soulfully connect with.
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