Tuesday, Wednesday and Thursday and 4pm
Laura Pauli’s culinary career began at a small unassuming cooking class at Home Chef in San Francisco in early 1997. Six years later, she graduated from the French Culinary Institute led by culinary gems such as Jacques Pépin, André Soltner, Alain Sailhac, and Andrea Robinson, MS. In New York, Laura cooked for and assisted some of the world's best chefs including Mario Lohninger (Danube), Morimoto (Morimoto & Iron Chef), Mark Franz & Emily Luchetti (Farallon), Michael Romano (Union Square Cafe), Mario Batali (Babbo), Marcella Hazan, Jonathan Cartwright (White Barn Inn), Martin Heierling (Bellagio, Sensi), Dave Pasternak (Esca), Richard Reddington (Redd, Auberge du Soleil), and Alice Waters (Chez Panisse).
After working as back kitchen chef on Jacques Pépin's PBS cooking show, "Fast Food, My Way", she moved to France where she cooked her way around the country: from the Côte d'Azur cooking at the Cannes Film Festival to a lobster boat in Brittany to the world famous Pierre Hermé Patisserie to the 3 Michelin star Four Seasons George V. Laura cooked for the legendary Olivia De Havilland and was the chef at the chateau featured in the DaVinci Code movie. She returned from France to work on Jacques Pepin’s most recent PBS television series, "More Fast Food, My Way,” as prop and food stylist. Laura’s first book, “My Keyboard for a Cutting Board ~ Adventures in a French Kitchen v1.0,” highlights her first three months cooking in France. She now splits her time between Paris and the San Francisco Bay Area providing culinary consulting, private chefing, teaching cooking classes and leading market tours.
Laura offers three hands-on cooking classes during which you will enjoy preparing your own meal along with fellow cooks. Hands-on classes are offered on Tuesday at 11 am and 4 pm and Thursday 4 pm, subject to change. Classes take place at La Cocina Que Canta, our culinary center. You also will have the opportunity to harvest produce you use from our organic garden, Tres Estrellas.
For more information and registration, please click here.