Chef Suzanne Lasagna

Chef Instructor, Hospitality & Restaurant Operations Management, Culinary Arts

Instructor Suzanne Lasagna
Location: Online Programs
Favorite Dish: Warm brownie sundae with hot fudge, vanilla bean ice cream, fresh whipped cream with a cherry on top!

"I never want a student to think they are alone. I end most conversations, calls, texts, and messages with a reminder to 'Holler if you need me!' and I mean it!"

Chef Suzanne Lasagna

About

Chef Suzanne has been an Executive Chef, Banquet and Catering Chef, Food and Beverage Director, and Front of House Server Trainer. She also worked as a Culinary Arts Program Coordinator.

Suzanne is passionate about customer service, serving, resume building, pasta making, and sausage making. In her free time, she works as Advisory Board Member in Culinary Arts for the Liberty-Eylau Independent School District.

Certifications & Affiliations

  • ServSafe® Manager

Professional EXPERIENCE

  • Culinary Arts Program Coordinator/Foodservice Manager - Texarkana College, Texarkana, TX
  • General Manager - Bennigan's, Texarkana, AR
  • Manager - Chili's, Texarkana, TX
  • Banquet and Catering Chef - TISD, Texarkana, TX
  • Executive Chef - Cardinal Club, Simpsonville, KY

Dish Examples

Grilled Peaches with Glazed Cinnamon Coffee Cake Croutons, Banana Pudding, Frozen Chantilly Cream, Dried Berries, and Sliced Almonds

This is a great way to use fresh peaches and enjoy the sun while grilling outdoors with family and friends.

Grilled peaches with glazed cinnamon coffee cake croutons, banana pudding, frozen chantilly cream, dried berries and sliced almonds

Mesquite-Smoked Shrimp Quesadilla with Tomato Apricot Jam

This is my favorite way to serve shrimp — smoked and in a quesadilla!

Mesquite Smoked Shrimp Quesadilla with Tomato Apricot Jam

Sous-Vide Reverse-Seared NY Strip with Roasted Purple and White Potatoes, Hollandaise, Over-Easy Egg, Maple-Glazed Bacon-Wrapped Parsnips, and Red Mustard Micro Greens

This is a go-to dish, especially if I have just received some produce from Chef's Garden!

Sous vide reverse-seared NY Strip with roasted purple and white potatoes, hollandaise, over easy egg, maple-glazed bacon wrapped parsnips and red mustard micro greens

Education

  • Associate of Science Degree in Culinary Arts, Sullivan University, Louisville, KY

Special Interests

Karaoke, collecting old cookbooks and recipe boxes, and genealogy.

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