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Lisal Moran

San Francisco, CA


I was a curious California kid, with a huge appetite, surrounded by high-quality produce, and a family that loved to make and eat dessert. During college, I took a short detour away from this foundation to study economics at Claremont McKenna, and land a job in management consulting. After a year-and-a-half of pure PowerPoint agony, I left and devoted myself to what was clearly my calling since childhood: baking and pastry.

Without a fancy culinary degree or food science degree, how was I going to correct my course after management consulting? The only logical step: Dishwashing. You read that correctly. I walked into a bakery and offered to wash dishes if I could just watch the bakers work. I'm pretty sure the owner thought I was crazy, but she was too, in a good way of course, and in September 2009, she took a chance on me.

Fast-forward to today: I've spent time in both bakeries and restaurants, and produced and plated at two different michelin-starred restaurants. I've collected a fair amount of experience, and have quite a few tips and entertaining stories up my chef coat sleeve. I'll do my best to share it with you, in a relatively straightforward, and hopefully entertaining way, but without the salty language that is normally found in a professional kitchen. Go Team!