Chef Laura
The chef at "home"
Laura has been in the kitchen since she was a five-year-old at her mother’s elbow – learning the family recipes passed down from her French-Canadian great-great-grandfather. She has created a following of family and friends across the country who have urged her to become a private chef. After years of preparation, including classes, seminars and workshops from the country’s leading chefs, including Richard Coppedge at the Culinary Institute of America, she knew it was time to deliver her creations to a wider audience.
Classic French Onion Soup
Chef Laura is equally at home creating scrumptious rich desserts for vacationing beach-goers and developing healthy weekly meal plans for on-the-go families. She received her Bachelor’s degree from Texas A&M University – Commerce but feels her real degree came from hours of experimenting with the many uses of paprika.
Whenever possible, the chef chooses locally grown or caught ingredients. Seafood is a vital part of the economy and the loose, but rich, soil is perfect for strawberries, sweet potatoes and more. For the ingredients that she can’t find locally, she will always seek out the best – sometimes making special trips to Raleigh, if necessary.
Laura has also been developing recipes to cater to the growing population of people who follow a strict gluten-free diet. Her gluten-free éclairs are simply to-die-for.
