APPLE – SPOTIFY – STITCHER
Lisa Futterman is a Chicago based journalist whose work is showcased in reputable publications such as Food and Wine Magazine, Time Out Chicago, The Chicago Tribune and Thrillist. Through her extensive career in the restaurant industry, Lisa wrote on topics that interested her the most such as the specialized ice industry, artesian cheeses and unique spirits.
While growing up in Connecticut, Lisa’s passion for food began at a young age with strong influences from her mother, who was an adamant home cook. At around seven years old, Lisa wrote her first recipe for what she would later recognize as a spinoff of beef stroganoff.
Lisa and her family regularly dined out, visiting favorites like Leons, an American Italian restaurant. They also took trips to New York City to visit relatives and frequented fine dining establishments where Lisa was never a shy eater.
Fast forward to her first restaurant job at McDonalds, Lisa learned the importance of precision and professionalism needed to run a restaurant. She loved her time at McDonald’s and knew she wanted to continue working in the restaurant industry.
While working at the White Dog Cafe in college, Lisa learned the chef was also a student, sparking an AHA moment. She realized she could be both a student and a chef at the same time. There was no need for compromise. You can “bake your cake and eat it too.”
Lisa later completed culinary school learning the imperative techniques of cooking and classic cuisine. While living in Philadelphia, she dined at Ristorante DiLullo, a fine dining Italian restaurant, where she experienced the Scallop Tortelli; a dish that would radically change her life. She applied for an internship and worked at the restaurant for the next three years.
For anyone looking to join the restaurant industry as a cook or chef, Lisa recommends doing a cooking stage: a brief internship at a restaurant to learn from the chefs and understand the attributes of the kitchen. Every restaurant has its own rhythm, dynamics and culture. Anyone working in these kitchens will grow their skills from working with other professional chefs.
One of the main lessons Lisa learned was understanding her passions and taking the time to build careers in her desired areas.
Lisa was curious about the ice industry so she worked in a specialized ice factory and learned how they are a key component to the bar industry, providing crystal clear ice in various shapes to make specialized cocktails.
Later on, Lisa wanted to be a bonafide expert in cheese, so worked for a cheese retailer and soon created her own job as a cheese seller to chefs. Working in the restaurant industry is more than being a line cook or chef, it entails numerous subsets. From being a baker, a sommelier, or in Lisa’s case a cheese seller, the food industry jobs are only limited by your imagination.
Lisa’s Food Recommendations From Her Favorite Trips Around the World
Portugal
Restaurante Botequim Da Mouraria– Tapas type restaurant
R. da Mouraria 16A, 7000-585 Évora, Portugal
Los Angeles
Sqirl
720 N Virgil Ave #4, Los Angeles, CA 90029
Italy
Locanda Del Centro
Piazza del Centro, 4, 12060 Castiglione Falletto CN, Italy
Trattoria La Buca – culatello
Via Ghizzi, 6, 43010 Zibello PR, Italy
Portland
Le Pigeon
738 E Burnside St, Portland, OR 97214
Philadelphia
Vernick Food and Drink
2031 Walnut St, Philadelphia, PA 19103
Friday Saturday Sunday
261 S 21st St, Philadelphia, PA 19103
DiBruno Brother’s Cheese Shop
930 S 9th St, Philadelphia, PA 19147
Amish Pretzels – in the Reading Terminal Market
51 N 12th St, Philadelphia, PA 19107
DiNic’s – in the Reading Terminal Market. Try the toast Pork
51 N 12th St, Philadelphia, PA 19107
Bassetts Ice Cream – in the Reading Terminal Market
51 N 12th St, Philadelphia, PA 19107
Montreal
Le Vin Papillon
2519 Notre-Dame St W, Montreal, Quebec H3J 1N4, Canada
Maison Publique
4720 Rue Marquette, Montréal, QC H2J 3Y6, Canada
Chicago
Le Bouchon
1958 N Damen Ave, Chicago, IL 60647
5 Rabanitos Restaurante and Taqueria
1758 W 18th St, Chicago, IL 60608
Coalfire
3707 N Southport Ave, Chicago, IL 60613
Superkhana International
3059 W Diversey Ave, Chicago, IL 60647
Oriole
661 W Walnut St, Chicago, IL 60661
Kumiko
630 W Lake St, Chicago, IL 60661
Other Notable Recommendations from Lisa
Cheese pairing with Cognac
Cognac in Cocktails
Gold Fashioned from Apologue
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Chris Kretzer has traveled the world visiting over 35 countries and eating his way through every city. With his wife Tiarra, they explore different food cultures and create food guides, podcasts, and travel articles helping everyone experience the world through food.