Chef Biography
Lisa Anderson is a California native and graduated summa cum laude in Hotel & Restaurant Management from Cal Poly University in Pomona, California in 1991. She then went to the CIA and while there, traveled to New Orleans to fulfill externship requirements at Mr. B’s Bistro in the French Quarter. After graduation in 1993, she returned to New Orleans to cook under Great Chef Gerard Maras at Ralph Brennan’s Bacco Ristorante, also in the French Quarter. She left in 1995 to cook under Great Chef Susan Spicer at Bayona from 1996 to 1998.
In 1998, she joined La Spiga Bakery in New Orleans, and at the same time was the pastry chef for Great Chef Gerard Maras’ new restaurant, Gerard’s Downtown. It was there that the Great Chefs crew taped Chef Lisa Anderson for the Discovery Channel’s Great Chefs of America television series.
Recipes
Angel Food Cake with Lime Curd and Blackberries
Serving: 8 to 10 Print Angel Food Cake with Lime Curd and Blackberries By Great Chefs October 4, 2015 Angel food cake, a divine fat-free confection, is almost as easy to make from scratch as it is from a mix. And the flavor is infinitely better. Chef Anderson kisses this cake with creamy, tart lime […]
Cherry-Almond Strudel
Serving: 6-8 Print Cherry-Almond Strudel By Great Chefs October 3, 2015 A straight-forward, no-frills pastry, this cherry strudel is a true delight. The recipe calls for bitter almond essence which gives a much stronger flavor than the usual almond extract. Ingredients Plumped Cherries Apple Juice – 3 cups Dried Cherries – 1-1/2 cups Filo Sheets […]
Pineapple-Brown Sugar Crisp
Serving: 4-6 Print Pineapple-Brown Sugar Crisp By Great Chefs October 2, 2015 Chef Lisa Anderson’s variation on the familiar apple crisp, made with pineapple, has a bit of a bite. She scents it with cinnamon, nutmeg, and allspice, then serves it with scoops of vanilla ice cream and a rum sauce. Instead of baking the […]