About the Chef
I started my Personal Chef business in March 2000 serving the Phoenix Metropolitan area. I moved to Delaware in August 2001 and had a full schedule of happy clients. My husband and I moved back to Phoenix and now I'm cooking healthy meals for clients in the Northwest Valley.
I became interested in cooking right after college (mid 1980's). I started subscribing to Cooking Light magazine and would immediately read it from front to back the day it arrived in the mail. Not only did I read the magazines, I enjoyed making the delicious healthy recipes. I have had years of practice in lightening up fat laden recipes without compromising on taste. I keep up to date with food trends, food science, and nutrition. My cooking style for myself and my clients includes high quality ingredients, good fats (olive oil, coconut oil, avocados, etc), whole grains, fresh proteins, and seasonal vegetables. Even if you're not counting calories I'd love to cook for you.
I received my culinary education through the Art Institute of Phoenix and graduated with highest honors in 2001. I received my personal chef business training from the United States Personal Chef Association. Prior to moving to Delaware, I was chapter president for the local USPCA Phoenix chapter. I'm the former and founding president of the USPCA Mid-Atlantic chapter.
In November 2001, I completed my requirements with the USPCA to become a Certified Personal Chef and was recertified in 2006. I'm also a Certified Food Manager. I understand and have been tested on the principles of safe food handling. I retest and renew my certification every 5 years in order to keep current with changes in food safety.
News and Events
Check out my profile and reviews on Thumbtack.
I am on the cover of USPCA's July/August 2006 Personal Chef Magazine. Read the "Reader's Digest" version.
See the article written about my business in the News Journal's Midstate Living paper.
See my 10 minutes of fame on the Tim Quall's Show You Tube - Chef Lisa Brisch - TQ Show.
Follow me on Pinterest to see what I'll be cooking soon! Maybe it will be on your menu.