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Liz Isaacs – Executive Corporate Chef
Growing up in New York City, Liz dined out often and developed a taste for good food at an
early age. She went to Boston University and earned her degree in Hospitality Administration,
and then earned a culinary degree from the prestigious Culinary Institute of America. She
then went on to apprentice at Food and Wine Magazine; The Food Network television
program; and the Tavern on the Green restaurant in New York City. Liz then moved to
Chicago to set up and run the culinary program for the newly opened Sur La Table anchor
store in Chicago, where she helped to develop culinary content and a corporate-wide training
program for their nationwide chain of stores. Shortly after the birth of her first child, Liz began
to recognize the need for more regional child-focused programming and menu development.
After the birth of her second child, Liz founded Kiddy Cuisine with Juliet Greene to teach
children self-assurance through cookery and fun, and to teach parents to enjoy cooking with
their families. |
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Juliet Greene – Executive Corporate Chef
Juliet’s culinary passion began at 15 when she was an exchange student in Seville, Spain. After her return to Chicago, Juliet gained practical, hands-on experience working in the kitchen of a popular neighborhood restaurants. Juliet then attended Tulane University, and after graduating with a degree in liberal arts, she put her fluency in Spanish and French to work as an international marketing executive. Her passion for food brought her back to school in Chicago, where she received a culinary degree from Kendall Culinary College. Juliet went on to run the Racquet Club of Chicago pastry kitchen before joining Sur La Table, initially as a culinary instructor, and then as coordinator of the culinary program. During that time, Juliet also honed her product development skills by working with Charlie Baggs, Inc, as a corporate chef consultant. Additionally, she has developed Kids & Family Culinary menus for Macy’s Chicago and Williams-Sonoma, Inc. cooking classes. Following the birth of her first son, Juliet left Sur La Table to found Kiddy Cuisine with Liz when all her passions are combined. |
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Elissa Lafayette – Food Writer & Recipe Development Chef
After seven years of practicing law, Elissa Lafayette decided to throw away the law books to
pursue her passion for the culinary arts. After working in several, well-known Chicago-area
culinary operations, Elissa pursued a degree at Kendall Culinary College in Chicago. After
graduating, Elissa honed her skills with a thriving catering business, working as a culinary
instructor for Common Threads, a non-profit program that teaches diversity through cooking
to Chicago schoolchildren in low-income areas, and developing heart-healthy menus for
children in coordination with the teachings of Kiddy Cuisine. Elissa’s philosophy of creating
community through food continues with her pursuit to promote sustainable, balanced and
colorful diets (and travel the states and the world). She attended the 2005 Bocuse d’Or, and
worked as an American Pavillion culinary team member at the 2006 Cannes Film Festival. |
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James Whiddon – Corporate Chef
James began his career with Kiddy Cuisine while working on his culinary degree at Kendall Culinary College in Chicago. He worked his way up the ranks from a Culinary Assistant and,
after graduating from Kendall, he became one of our Instructors and lead corporate chefs. In addition to his work at Kiddy Cuisine, James is also a chef at Chicago’s five-star Ambria Restaurant, |
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