About Laurence

 I grew up in France in a family where everyone cooked, 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 Santa Barbara Farmers Market Association, run a restaurant, and was the executive chef for the most popular winery in Santa Ynez. I love to cook and I love to share my passion for food with people. For me it begins with forging connections with farmers, fishermen, and artisans to procure the freshest, highest quality ingredients, and it ends with making sure everyone is happy, enjoying good food and each other’s company.

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