SWEET BASIL COOKING INSTRUCTORS – SCOTTSDALE
To quote a teaching chef we knew many years ago: “You need eyes in the back – and on the sides – of your head.” And those eyes have to react quickly to a number of different hands doing a number of different tasks.
We’re proud that our chef instructors are so good at what they do – and that each one enjoys sharing their skills with those who attend our classes. Each one is an integral part of what makes Sweet Basil Cooking School a success.
Chef Lisa Brisch
Chef Linda Martin
Hometown: Santa Monica, CA
Linda owns Linda’s Dinner Designs catering.
The best advice anyone ever gave her about cooking: “Taste everything!”
What is your favorite cooking tip: “Rub your hands on stainless steel to remove food odors.”
Linda’s favorite meal: Rack of Lamb.
Linda’s favorite web site: www.saveur.com
Linda’s most memorable cooking experience: “While catering a party I was using a large amount of brandy for a flambé that created a pan fire that reached the ceiling. I kept shaking the pan until the alcohol cooked out.”
Chef Terri Milligan
Chef Terri Milligan attended Chef Madame Liane Kuony’s Postilion Culinary School in Fond du Lac, Wisconsin. Chef Milligan’s wide-ranging culinary career has included owning a catering firm and The Inn at Kristofer’s in Wisconsin’s Door County. She is a cooking class instructor, food writer and has been featured on the Food Network and Wisconsin Public Radio. You can find “Chef Milligan’s Culinary Classroom” on YouTube. https://www.youtube.com/channel/UC0JAa91ZaRTgwqPO5Jlt25g
TIP: Since Door County, Wisconsin is one of the premiere cherry growing regions in the world, don’t miss Chef Milligan’s Cherry Clafoutis recipe! https://www.youtube.com/watch?v=8tik6e6WwWA
Scott Weaver graduated from the California Culinary Academy and joined the Great Chefs of France Cooking School at the Robert Mondavi Winery. He later became Chef de Cuisine at the critically acclaimed Old Poodle Dog Restaurant, San Francisco’s oldest restaurant.
Scott was next tapped to be the Executive Chef at Ivana’s Restaurant at the Trump Plaza Hotel in Atlantic City; after several years he was offered the Chef position at Top of the Sixes in New York City.
A couple of years past and the west was calling and so was Chef Michel Richard, so Scott took the helm at the Broadway Deli in Santa Monica. Scott later spent 18 years in the kitchens of the Cheesecake Factory and more recently was the Director of Culinary at Red Robin International in Denver and Director of Research and Development at Kahala Brands here in Scottsdale.