Q&A with Lisal

Why do you teach classes?

Before coming to Quail & Condor, I had spent most of my kitchen career in fine dining. I worked at Spruce in San Francisco, Station 1 in Woodside, and Baumé in Palo Alto. It was exhilarating working with such great chefs and high quality ingredients, but it was also incredibly stressful. Though some cooks and chefs find it hard to interact with customers, I found that without that feedback loop, I didn’t ever see people enjoying the food I worked so hard to make. So I decided to start sharing what I’d learned with others to create a more engaging interaction around good food. Luckily I found that even after just the first class, it completely reinvigorated my interest and respect for the craft.

What excites you the most about working with Parker Hill Provisions?

While breaking down complicated baking recipes will always be at the heart of what I do, I’m really excited to collaborate with other chefs and artists who are eager to share their skills. I love making things with my hands, even if they aren’t food! In a world driven by advanced technology, there is something universally fulfilling about slowing down and creating something tangible, regardless of the medium.

What did you learn at Quail & Condor? What was it like working there?

I learned a lot about croissants, that's for sure! But, more importantly I re-learned it was possible to work in the food industry in a supportive, friendly, and creative environment, while still focusing on high quality. Most successful kitchens have a strong team mentality, and I think Quail & Condor takes it a step further where it actually feels like family.

What class coming up are you most excited about?

Bûche De Noël, because it’s playful and quirky. Trying to make a cake look like a log you found in the forest? Not many pastry projects tap into that imagery, but it's fun to try new holiday traditions and learn the history behind them. You never know which ones are going to stick!

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Want to learn more from Lisal? Sign up for our upcoming baking workshops and get hands-on experience with artisan recipes. Join our newsletter below for new class announcements and more behind-the-scenes stories.