The Thoughtful Chef: How the Connection of Spirituality, Great Energy and Good Clean Organic Food Become One

by Lisa Stalvey Coady

Overview

The Thoughtful Chef is a culmination of eclectic recipes from over the last 20 of her 44 years of Lisa's professional cooking. It is also mostly gluten-free but can also be easily replaced with regular flour wherever it's used. As a child, Lisa always had an interest in cooking but never thought it would become her lifetime career. Her mother began involving her in the daily kitchen tasks at the age of 10, earning money by helping her prepare dinner, and by the time Lisa was 16 years old, she was shopping, meal planning, cooking, and all on a budget of 60 dollars a week for 4 people. Lisa's professional career began when she took a job as a waitress when she was 20 years old at The Good Earth in Westwood, California. She loved the high energy of the restaurant business and was immediately drawn to the professional kitchen. The head cook, Kevin McKenzie gave her a chance and Lisa never looked back. Lisa's need to be creative and physical at what she wanted to do in life was a priority and this satisfied these needs more than she ever dreamed it would.

Product Details

ISBN-13:	9798765588659
Publisher:	Barnes & Noble Press
Publication date:	07/05/2022
Pages:	470
Product dimensions:	6.00(w) x 9.00(h) x 0.95(d)

About the Author

Lisa Stalvey-Coady is an accomplished professional chef of 42 years and published cookbook author. Notably, Lisa was Wolfgang Puck’s head chef at Spago in 1986 and won 2 awards in 1995 and 1996 while at Bambu Malibu as executive chef for One of the Top 100 Chefs in America as a culinary leader into the new Millennium. In 1999, Lisa co-wrote 2 cookbooks for Paul Newman called Newman’s Own Cookbook and Hole in the Wall Gang Cookbook- for children and families and developed two products for Newman’s Own during her writings, the Steak Sauce and Parisian Salad Dressing. Lisa also developed Moran’s Grilling Seasoning for Moran’s Beef in 2005. Lisa also penned her own memoir called Food, Sex, Wine and Cigars which tells the story of the first 14 years of her career as an anorexic and the accident that triggered it and how she discovered what caused it while writing the book.