Location: San Francisco, New York, Paris, Tuscany
What is a Cucina Testa Rossa?
Laura's culinary passion began as a child, spending endless hours
in her Italian grandmother¡¯s kitchen, which always had a bubbling
pot of tomato sauce on the stove. Her professional career was ignited
by her first cooking class at Home Chef in San Francisco. She also
studied in Paris, France at the Francoise Meunier Ecole de Cuisine
and The Ritz Ecoffier and in Florence, Italy at the Apicius/Lorenzo
de' Medici Culinary Center.
Yearning to share her experiences and passion, Laura launched a
small cooking school in her home and invited friends, family and
acquaintances to join her in her version of the Tuscan countryside
to become infused with the culture of her soul. Taking the nickname
Laura's Italian grandfather gave her as a childtesta
rossa, which translates as red headCucina
Testa Rossa, the Red Head's Kitchen, was officially open for
Aspiring to become an outstanding chef, noted for a mastery of the
foundation and techniques of classic cuisine, as well as for creativity
and innovation, Laura moved to New York City to immerse herself
in food and wine studies and restaurant operations. She graduated
from the French Culinary Institute where she studied under such
culinary gems as Jacques P¨¦pin, Andr¨¦ Soltner (Lutece), Alain Sailhac
(Le Cirque), and Andrea Immer (Master Sommelier).
While in New York, Laura had the honor of working with 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),
Dave Pasternak (Esca), Richard Reddington (Auberge du Soleil), and
Alice Waters (Chez Panisse).
After working on the back kitchen set of Jacques P¨¦pin's PBS cooking
show, "Fast Food, My Way", Laura moved to France where she is cooking
her way around the country. She launched her tour in the south of
France on the Côte d'Azur cooking at the Cannes Film Festival.
She then traveled to the northwest corner of France, to Britanny,
and cooked on a boat specializing in fish and shellfish. She will
continue in Paris at the world famous Pierre Herm¨¦ Patisserie where
she is hoping to learn how to make his spectacular macarons!
If you have a chance, tune in to Jacques P¨¦pin's "Fast Food, My
Way" airing this Fall 2004 on PBS on Saturday mornings. You won't
see Laura, but you'll see her food!
Kudos to Cucina Testa Rossa!
"...I called Cucina Testa Rossa at the last minute to help
me with an impromptu wedding shower. Laura created a fabulous menu,
styled the table beautifully, and left my kitchen spotless. Calm
and professional in a very stressful environment, I recommend Cucina
Testa Rossa for any occassion..."
CEO & Co-Founder, Betty
and Jack Children's Clothing
"Laura, Fantastic class! You obviously did your homework, and your
patience with the children is far above what I could have achieved.
We all had the pasta last night, and Morgan (5 years old)
was quite proud of her achievement. When will your next class be?
Will you be having anymore Sunday Kiddie sessions?"
--John Welsh, Vice President, Taylor Electronics, Inc.
"Thank YOU! It was an inspiring class, which I thoroughly enjoyed!
And Erika (8 years old) has not stopped talking about you
and your class. To be certain, it will be Erika's topic for sharing
at school this morning!"
--Leslie Tom, Siebel Systems
"We had the good fortune to have Laura staying with us in Tuscany
this summer. She taught us a few things that we didn¡¯t know despite
all our years here. Her enthusiasm and passion for our country of
choice and it¡¯s cuisine was heart warming. She is welcome in my
house and kitchen any time!"
Providing perfect holiday accomodation, InTuscany, since 1997
© 2003 Cucina Testa Rossa. All Rights Reserved
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referenced herein are registered trademarks of Cucina Testa Rossa.