Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.
Laura Stec is a chef, author, public speaker and green-cuisine consultant. Currently, she is Corporate Chef for Pescadero Foods, Inc., sustainably farming their Wattle & Comb®100% pasture-raised eggs for market, and creating a local foods product line for the National Schools Lunch Program. She is also Culinary Health Educator for Kaiser Permanente Medical Group.
Trained at the Culinary Institute of America, the School of Natural Cookery and the Vega Macrobiotic Center, Laura worked in restaurants since age 16, including the iconic Seva in Ann Arbor, MI, and the San Francisco Bay Area’s Left Bank and Flea Street Café, before opening Laura Stec - Innovative Cuisine. Past clients include: Google, Stanford University, Joel Salatin, the American Medical Women’s Association, Environmental Defense Fund, Sheldon Whitehouse for Senate, Ronnie Lott, the Biomimicry Conference, Harvard University, Ralph Nader and others.
All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) at 11 am and are free to the public, with recipes and samples for all.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »