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My passion in life is food. I love everything about it - from shopping for food to creating exciting meals with exotic ingredients, demonstrating healthy, contemporary cooking to young professionals, families and children.

My appreciation for food began at a young age - you could say cooking was in my genes as my mum and grandmother are both fabulous cooks and even better teachers, showing me the basics of cuisine. One of my earliest memories is eating the mixture for traditional apple cake when my mother wasn't looking. She could never understand why there was never the right amount to fill the tin! As a young child I battled with my weight but at the age of 13 - I weighed 13 stone - I decided something had to change. I decided to take control of my eating and began to exercise portion control (hard when you love food as much as I do) and adapted some of my favourite dishes to make them healthier.

My love of food, which has guided my career. I have worked in some of London's finest restaurant Mirabelle, L'Escargot and Quo Vadis as a banqueting manager and headed the events department for Le Caprice. I have also experienced life in the kitchens of renowned London catering firm Tony Page.

I have a qualification in Cordon Bleu cookery from the world famous institute which has given me a firm grounding in cooking and have also spent time travelling and learning how to cook a variety of styles including Italian, Japanese, Indian and Mediterranean. This, combined with my heritage, has given me the ability to create some amazing fusion dishes.

I also share my passion for food using the written word. I am a frequent recipe contributor to the Jewish Chronicle Newspaper, I provide all of ocado.com gluten-free recipes, I am a guest blogger for huffingtonpost.com, and I have also written a 239 page cookbook, My Relationship with Food, available from www.myrelationshipwithfood.com

My aim is to encourage less confident cooks to spend more time in the kitchen experimenting with food, so I decided to follow my dream and set up Cook with Lisa and be able to offer my knowledge and guidance.

Now I hope that I can share my passion and bring some excitement into your kitchen!

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