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Our Instructors

SWEET BASIL COOKING INSTRUCTORS – SCOTTSDALE

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Sweet Basil Cooking School’s specialty is hands-on classes. Any good teaching requires a number of skills but teaching hands-on classes requires the most. Experience and knowledge are crucial, of course.

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 Lisa Brisch

Chef Lisa Brisch left a rewarding career in Information Technology management when she realized that the passion she’s developed for cooking after college kept growing. Following her dream she became a graduate of the Art Institute of Phoenix’s Culinary Program and then a Certified Personal Chef. Chef Brisch launched her Dinner Thyme Personal Chef Service in 2000 and has since won a loyal clientele in Delaware, Maryland and Pennsylvania and now Phoenix. Her forte is cooking with a focus on high quality ingredients, good fats (olive oil, coconut oil, avocados, etc), whole grains, fresh proteins, and seasonal vegetables.” As does any good business owner, however, Chef Brisch knows that her success as a personal chef is based on “cooking for people based on how they like to eat, not how you like to cook.”
Chef Linda Martin

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

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

Chef Terri Milligan

Chef Amy Barnes

Amy Barnes has been a Chef in Scottsdale for over 30 years. She opened the Hyatt Scottsdale at Gainey Ranch in 1986 and worked her way up from prep cook to a Chef at the award-winning Golden Swan, studying under Anton Brunbauer.

During that time she attended and graduated from the Culinary Arts program at Scottsdale Community College.

Amy competed in the AZ Culinary Arts VICA Chef Championship where she took the Gold, then won the State and National competitions. She has made appearances on local television, magazines, and newspapers and competed in Food TV brief appearance on Guys Grocery Games. She has worked at a number of very popular restaurants including: Paniolo, RoxSand , Hyatt Regency in Austin Texas, with her favorite being The Impeccable Pig in Old Town Scottsdale.

Amy has taught recreational cooking classes at Sweet Basil Gourmetware and Cooking School for over 20 years. Owner Martie Sullivan gives Amy full freedom for Chef Creativity in the development of her classes. When Amy is not teaching, she is cooking or reading about cooking. Amy loves meeting new people and makes every cooking class a party.

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Chef Trish Flemming

Trish joins our teaching staff with an ecletic mix of culinary experience. Originally a Philadelphia native, her love for cooking for people started as a child. She ran a gourmet goods and wine ship in Florida, spent 20 years in ithe wine and spirits industry. Trish is an accredited Sommelier, always while catering and doing private chef work on the side.

After a successful career in Arizona and the Southwest, she decided to pursue a dream and relocated to Tortola in the Caribbean. There Trish started her own company, Trishes’ Dishes, providing private yacht and villa contracted chef services including catering. Trish is excited to share her food knowledge from traveling in over 60 countries.

From Trish, “I fell in love with food and wine at a young age; it’s multiculturalism breaks down barriers and the fun of discovery is something I want to share with all of you!”