Born in Montreal and raised in Edmonton, Luisa Rizzi graduated from the full time Culinary Arts program in 2004 placing on the Dean’s Honor Roll. Soon after she obtained this journeyman red seal.
Luisa Rizzi’s love of cooking began at an early age. A daughter of a robust Italian family, her passion for cooking was influenced by her grandmother and mother’s traditional family recipes.Luisa fondly remembers the best part of the cooking experience concluding with the expression“Mangia, Mangia” (eat, eat), when the family would gather together and join together to enjoy the pleasures of the table. Fresh pasta, slow cooked sauces and delectable desserts were all part of the menu. The family recipes were so good that they were soon being sold at local farmers markets where they were “snapped up” by appreciative customers.
Her compassion and interest in people led to her attaining a Bachelor of Arts degree from the University of Alberta majoring in Sociology with an emphasis in Native studies. Her passion forcooking remained strong, and during her studies she juggled jobs in a variety of popular restaurants such as apprenticing under a well-known Italian American chef at Boulevardrestaurant, working for the O’Byrne’s and mostly importantly, the family business.
Culinary highlights and achievements include:
Bachelor of Arts degree from the University of Alberta, Participation in NAIT Bakes, Since 2011 Member of NAIT’s Club Culinaire executive, Since 2011 Participate in Cifes’ 20 Regions of Italy Extravaganza, Participation in Wheatstalk 2012 through The Bread Bakers Guild of America, Since 2012 member of The Bread Bakers Guild of America, Member of the CCFCC’s Edmonton branch, Active participation in NAIT’s culinary student exchange program, Active involvement in NAIT’s Club Culinaire.
Her traditional background, excellent communication skills and culinary knowledge led to extensive instruction positions with NAIT Continuing Education Epicurious series in 2004. In 2010 Luisa joined the Culinary Arts program as a full time instructor, teaching Culinary Arts and Apprenticeship courses.
Luisa’s dedication, ethics and compassion serve as positive values to novice culinarians. Luisashares her thoughts on success “Sometimes you just have to put your head down, dig deep and work harder than you ever thought possible.
Luisa enjoys quality time with her children, the various local farmers markets and of course cooking!