Since her first attempt at making cheese soufflé at six years old, Laura Jacobo (SNS) has always had a love of cooking and for the science of how things work in the kitchen. She began her career in food service and hospitality working in her family’s restaurant, both in the front and back of the house. Her family left the restaurant business to build and open a winery. From planting the vines, to working in the tasting room, to developing the menu for wine maker dinners, she was involved in all aspects of the business. She has taught classes in Culinary Arts, Baking and Nutrition at a community college for over 25 years. Laura was previously the Director of Nutrition Services for over 23 years at a school district in California. She is a graduate of the School for American Chefs and has completed continuing education courses at Johnson and Wales. Laura is a member of the Culinary Institute of America (CIA) Healthy Kids Collaborative as well as a graduate of the Class of 2020 of the prestigious Culinary Enrichment and Innovation Program (CEIP) at the Culinary Institute of America. Italy is her favorite travel spot for many reasons, the food and wine and beautiful countryside being paramount.
