Laura Stec, Innovative Cuisine, with guest Channy Laux of Angkor Food
Saturday, October 14, 2017, 10:30 am - 11:15 am
Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.
Laura Stec is a chef, author, public speaker and green-cuisine consultant. Currently, she is Corporate Chef for Pescadero Foods, Inc., sustainably farming their Wattle & Comb® 100% pasture-raised eggs for market, and creating a local foods product line for the National Schools Lunch Program. She is also Culinary Health Educator for Kaiser Permanente Medical Group. Trained at the Culinary Institute of America, the School of Natural Cookery and the Vega Macrobiotic Center, Laura has worked in restaurants since age 16, including the iconic Seva in Ann Arbor, MI, and the San Francisco Bay Area’s Left Bank and Flea Street Café, before opening Laura Stec – Innovative Cuisine. Some of her past clients include Google, Stanford University, Joel Salatin, the American Medical Women’s Association, Environmental Defense Fund, Sheldon Whitehouse for Senate, Ronnie Lott, the Biomimicry Conference, Harvard University, and Ralph Nader. She is the author of Cool Cuisine: Taking The Bite Out of Global Warming.
Born and raised in Cambodia, Channy came to the United States as a refugee; her passion for food started with the love that she had for her mother. In 2010, she found Angkor Food to provide rare ingredients and make natural Cambodian cooking pastes & sauces, right here in California. She is the author of “Short-Hair Detention” an autobiography recounting the precious relationship with her mother as they were struggled through and survived the Cambodian genocide. “Short-Hair Detention” will be published in November, 2017.
All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.