E-mail Laura Stec About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en... (More) About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year). Professionally, I've worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. Yet I still keep discovering. Actually, I adapt everyday by new lessons learned from teachers, customers and students. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. So no matter what we discuss here - recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain't fun, it don't get done!" So - wanna come to the Food Party? By the way - it's a potluck. (Hide)
View all posts from Laura Stec
Thanks to Alva Spence and the whole PAUSD food services staff who have not only increased the offerings of brunch and lunch to incrementally more students on a daily basis but to also thinking out of the box on ways to bring new menu items that expand culinary tastes!
Follow this blogger. Sign up to be notified of new posts by this blogger.
In order to encourage respectful and thoughtful discussion, commenting on stories is available to those who are registered users. If you are already a registered user and the commenting form is not below, you need to log in. If you are not registered, you can do so here.
Please make sure your comments are truthful, on-topic and do not disrespect another poster. Don't be snarky or belittling. All postings are subject to our TERMS OF USE, and may be deleted if deemed inappropriate by our staff.
See our announcement about requiring registration for commenting.
Get the day's top headlines from Palo Alto Online sent to your inbox in the Express newsletter.
We should not be operating our power grid via text alert, and other observations from the past few days By Sherry Listgarten | 18 comments | 3,783 views
Are You Having Sex? By Chandrama Anderson | 0 comments | 2,738 views
Hold my stein: Here’s your guide to Oktoberfest 2022 around the Peninsula By The Peninsula Foodist | 0 comments | 2,382 views
Happy holidays to you -- and you, and you . . . By Diana Diamond | 9 comments | 1,940 views
Scratch-Cooking Returning to Palo Alto Schools By Laura Stec | 1 comment | 1,480 views
Home News TownSquare Blogs A&E Community Calendar Sports Home & Real Estate Visitor Info
Send News Tips Subscribe Print Edition/Archives Express / Weekend Express Promotions Special Pubs Obituaries Circulation & Delivery
About Us Contact Us Advertising Info Terms of Use Privacy Policy Mountain View Voice The Almanac TheSixFifty.com Redwood City Pulse
© 2022 Palo Alto Online All rights reserved. Embarcadero Media PR MediaRelease Sponsored content Mobile site