Lisa Crawford thinks everyone should spend time in the kitchen. Growing up in the Puget Sound region, in a busy kitchen-centered home with a large vegetable garden, profuse berry patches and fruit trees close at hand, she knows where good food comes from, and that anyone can learn to cook or bake! After graduating Cum Laude in Social Sciences & K-8 Education, Lisa’s path led her through elementary school teaching, small business finance, back to her roots in the kitchen as line cook, pastry professional and caterer. Drawing from all her experiences, she started The Tiny Kitchen, a small cooking school whose mission is to empower young and old to be successful in the kitchen. Through The Tiny Kitchen and other organizations, Lisa teaches classes throughout the greater Seattle area.
Lisa’s love of ingredients keeps her seeking what’s local and amazing, through farmer’s markets, food hubs, Washington State University’s Bread Lab, class collaborations with other chef-instructors, and networking via such organizations as Fields Oceans Ranches Kitchens Stewards (FORKS), Washington Women in Food Systems and the Bread Bakers Guild of America.
Lisa believes the best ingredients are grown locally, can be prepared simply, to be enjoyed most thoroughly as a meal, in community.