About Laurence

I love to cook, and I love to share my passion for food with people. For me it begins with finding the freshest, highest quality ingredients possible, and it ends with making sure everyone is happy, enjoying good food, wine, and each other’s company.
I grew up in France, and I have been fascinated with all aspects of food since childhood. I can’t remember not knowing how to cook. My first job was shelling peas. I must have been around three years old. Then I learned how to clean lettuce, make a vinaigrette, and peel apples. I started making jam with my grandpa at age five. I took my first baking class in first grade. By the time I reached nine years old, I regularly cooked dinner for our family. I have written extensively about food, directed the Farmers Market Association, run a restaurant, and was the executive chef for the most popular winery in Santa Ynez. In Market Forays, my most recent adventure, I introduce small groups to Santa Barbara’s local gourmet resources through cooking classes, private dinners, and team building events that showcase seasonal local foods and wines.

I also participate in the operation of Penryn Orchard Specialties, a small, highly diversified orchard located in the Foothills of the Sierras. Check it out at www.penrynorchardspecialties.com