With a deep rooted love of food and a desire to create it, Laura launched her culinary career by earning an internship at the Hilton Key Largo. This internship allowed her to gain entrance into Johnson and Wales University, one of the best culinary schools in the United States. After completing a grueling practicum at the famous Sun Valley Resort near Ketchum, Idaho, Laura graduated at the top of her class. Years of experience at Empire restaurant, home to two of Food and Wine's Top New Chefs of 2000, Loren Falsone and Eric Moshier, allowed Laura to learn about the simple delicacy of food and grow under the expert hands of these two tremendous chefs. It was here that Laura was given the responsibility of being Sous Chef. Upon leaving the hectic and stressful life of the restaurant chef, Laura pursued becoming a personal chef. She discovered this avenue would allow her the freedom to create and control the quality of her food. Laura has worked for multiple families to provide them with delicious and healthy foods. Seeing a need for un-processed, wholesome meals that busy families can feel good about feeding their families, Laura began Entree Weeknight Meal Delivery. She continues her culinary education by traveling and exploring foods created by chefs across the country as well as experimenting with new recipes for her own family.