Since leaving DeSales University in 2011, Chef Eliza Martin has traveled the country cooking for some of the top restaurants and even sponsorship by the James Beard Foundation. Her love for food has turned into a zeal for educating the next generation.
Eliza Martin is the first to admit she isn’t your typical chef. Instead of hoarding secret recipes, the Chopped champion prefers to share them with the world and now with DeSales students who are stuck at home amid the Coronavirus crisis.
Sat Apr 21 2018 19:00:00 GMT+0000 (Coordinated Universal Time)
Some of the biggest names in food are in Minnesota for the Women Chefs & Restauranteurs National Conference. We get a preview from Chef Ann Kim from Young Joni, Pizzeria Lola and Hello Pizza, And Chef Eliza Martin
CRACKING THE GASTRO CEILING: WOMEN IN CULINARY LEADERSHIP GRANTEE ELIZA MARTIN
Mon Jun 23 2014 19:00:00 GMT+0000 (Coordinated Universal Time)
As the program’s very first grantee, Martin is spending one year training at both Vermilion outposts, as well as at the James Beard House, while being mentored by Dey and receiving a stipend to pay for rent and expenses.
The goal of the program? For successful men and women in the restaurant industry to address gender inequality and to open up opportunities for more women to become industry leaders.
Thu Mar 14 2013 17:30:00 GMT+0000 (Coordinated Universal Time)
Glossy chocolate with hairline cracks; a shimmering cherry pink surface; a slick drape of caramel: Some might say it's the glaze that makes the donut. When making donuts at home, it's good to keep that in mind
Tue Feb 26 2013 20:00:00 GMT+0000 (Coordinated Universal Time)
As part of the James Beard Foundation Vermilion Women in Culinary Leadership Program, the Women in Culinary Leadership Cookoff was created to identify ambitious female chefs and restaurateurs and help them develop their leadership and culinary skills. Eliza was the winner
Tue Jan 29 2013 20:00:00 GMT+0000 (Coordinated Universal Time)
In the SAVEUR test kitchen, we find ourselves playing host to many a great chef who comes in to prepare a beautiful spread for our editorial team, and it's not infrequent that in the course of these meals, we're introduced to ingredients with which even we are unfamiliar. Last week, we were delighted to not only meet chefs Andrew Adams and Wally Joe, of the Memphis, Tennessee, restaurant Acre; we were also thrilled to be introduced to a new favorite ingredient: sprouted rye
Sat Dec 08 2012 01:00:00 GMT+0000 (Coordinated Universal Time)
In one of my favorite childhood memories, I curl up in my mother's lap as the characters from the movie _White Christmas_dance and sing merrily on the TV screen. My mother holds her night cap in one hand while the other softly scratches my five-year-old head. The warm aroma of her habitual mix of bourbon and cranberry juice wafts from the glass tumbler, which reflects the soft living room light, making me feel completely at ease.
Now an adult, my love for bourbon is inescapable. When throwing a holiday party, I have to include it in my beverage offerings