Laura Stec is a private and corporate chef, owner of Laura Stec - Innovative Cuisine, Culinary Health Educator, speaker and writer, specializing in programs, columns, and products for healthy people and the planet. Her work has been featured at NPR, Martha Stewart, LA Times, Wall Street Journal, and Scientific American among others. She writes The Food Party!, for Embarcadero Media (Menlo Park Almanac, Palo Alto Weekly, Mountain View Voice), and Kitchen Talk for Epicurean Group.
Her book, Cool Cuisine - Taking the Bite Out of Global Warming, is co-authored with atmospheric scientist Dr. Eugene Cordero. They profess that "global warming could be the best thing to happen to the culinary world in years!" Founder of the pioneering Environmental Eating Action Team, Stec teaches nutrition and culinary arts to corporate clients and organizations, and is available for on-line and in-person cooking and wellness classes and presentations.
In addition to inspiring individuals make better food choices, she has advised large organizations, including Loews Hotels, Sun Microsystems, IBM, Oracle, and the Palo Alto Unified School District, in transitioning to more sustainable and local food procurement.
Combining cooking demonstrations with tastings and the science of cooking, Stec speaks and writes on the role of what we eat in personal and planetary health, covering plant-forward, organic and natural food cuisine, and the power of food choices to combat global warming.
Past events here: https://laurastec.com/past-events-cooking-classes-and-presentation/
Upcoming events here: http://laurastec.com/upcoming-events/
Laura Stec is a private and corporate chef, owner of Laura Stec - Innovative Cuisine, Culinary Health Educator, speaker and writer, specializing in programs, columns, and products for healthy people and the planet. Her work has been featured at NPR, Martha Stewart, LA Times, Wall Street Journal, and Scientific American among others. She writes The Food Party!, for Embarcadero Media (Menlo Park Almanac, Palo Alto Weekly, Mountain View Voice), and Kitchen Talk for Epicurean Group.
Her book, Cool Cuisine - Taking the Bite Out of Global Warming, is co-authored with atmospheric scientist Dr. Eugene Cordero. They profess that "global warming could be the best thing to happen to the culinary world in years!" Founder of the pioneering Environmental Eating Action Team, Stec teaches nutrition and culinary arts to corporate clients and organizations, and is available for on-line and in-person cooking and wellness classes and presentations.
In addition to inspiring individuals make better food choices, she has advised large organizations, including Loews Hotels, Sun Microsystems, IBM, Oracle, and the Palo Alto Unified School District, in transitioning to more sustainable and local food procurement.
Combining cooking demonstrations with tastings and the science of cooking, Stec speaks and writes on the role of what we eat in personal and planetary health, covering plant-forward, organic and natural food cuisine, and the power of food choices to combat global warming.
Past events here: https://laurastec.com/past-events-cooking-classes-and-presentation/
Upcoming events here: http://laurastec.com/upcoming-events/
Solutions to Global Warming - A Culinary Perspective
Taste Your Way Thru the Book - A Cool Cuisine!
Enjoy a 2-hour tasting class where recipes and food samples are intertwined with the story behind the food. Based on the book Cool Cuisine: Taking the Bite Out of Global Warming, cooking tips are given on how to create positive environmental change through food choices, and how to create great meals. We talk about the issue, then we eat it!
Sample menu: Taste of California Artisan Cheese and Vegetable Platter highlighting bee pollinator crops; Grass-fed Beef Crostini with Arugula,...
Cooking for Time, Taste, Cost and Kids
The New Economy and the Food System - Best Bang for the Bite and the Buck
The Business of Eating - Green Cuisine Trends and Practices
Cool Cuisine - Feed Your Body, Mind and Planet
Bringing Regionally Responsible Cuisine into Food Service
• Why should we do this, how much will it cost, how can I do it easily?
• Current food labeling and marketing terms
• Corporate and local leaders and their practices
•...
5 recomendar Laura
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Madison Images, Inc.
In situ
L.A.D.M., Madison Images, Inc.
Laura is a dynamic, energetic speaker. She has an inspired way of taking things way beyond talk of food and daily meals to talking about broader environmental issues and our guardianship of the planet. She is the kind of speaker who inspires action and behavioral change… She engages her audience. She is funny and memorable and never pedantic.
Patrick Henry Creative Promotions
In situ
T.S., Patrick Henry Creative Promotions
Laura is a true professional - an expert on green cuisine and the impact of food and beverage on the environment. Even with two decades of experience, she still showed a sense of humility addressing the ever-changing challenges we face. Laura is detail oriented, inspirational and a champion advocate of environmental responsibility.
United States Department of Agriculture
In situ
L.Z., United States Department of Agriculture
Your energy is infectious.
Whole Foods Market
In situ
K.N., Community Relations Coordinator, Whole Foods Market
Laura's ability to keep students engaged and entertained is remarkable. Her knowledge of nutrition and the environment is truly impressive… She did a great job of tying the environment and our nutritional habits together. The class sold out, and left students asking when the next class would be.
Acterra
In situ
E.W., Environmental Forum Coordinator, Acterra
Thank you for speaking at our Green Your Grocery Basket forum. By far I enjoyed your presentation the most. You are a dynamic speaker and then some… You packed in a great deal of valuable and exciting information. That's the best kind of public education we can offer: engaging, practical, and mind-opening.
Certificaciones y premios
