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An honors graduate of Le Cordon Bleu Paris, Elizabeth was awarded Le Grand
Diplôme in Pastry and Cuisine in 1999.
A student of international cuisine and known for sharing her extensive
knowledge in a relaxed and convivial atmosphere, she held the position of
Director of Le Cordon Bleu’s summer program. Combing her talents perfected
as a pastry and cuisine chef in Parisian hotels and restaurants with her love of
cultural exploration and travel, Elizabeth embarked upon a new career path.
Inspired by her students, her love of teaching and haute gastronomie, she
formed an innovative program, which embodies her philosophy that the
culinary experience should be enjoyable for all levels of students.
A native of San Marino, she now spends most of the year in Southern
California. Her most popular courses are interactive and hands-on classes
introducing students to wine and cheese parings, kitchen basics, knife skills,
Cooking 101, Easy and Elegant entertaining and bistro style cooking.
Elizabeth is currently writing a cookbook which incorporates the fundamentals
of elegant French cooking with the ease of the California lifestyle.
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