Laura started out with the aim to own her own food led business specialising in locally sourced produce, Artisan Pastry and quirky Sugar Craft. She trained at UCB and studied additionally to specialise in Butchery, Pastry and Sugar Craft. Whilst training, Laura worked part time at Rosette Gastro Pubs and Abattoirs to gain experience and accepted a Sous Chef role at a 1* Michelin Restaurant in Stratford Upon Avon once she had left college, progressing to Head Chef. It was then time to start the learning journey to prepare her for running her own business, working in various roles; Managing branded high street restaurants, wet led public houses, consulting on kitchen regeneration for brewery brands, Financial Analysis, HR and Sales Management & Marketing. It was then time to step back into the kitchen where she worked as Head Chef for Chorus Hotels. During this time Laura studied to become a qualified NVQ Lecturer & Assessor and moved on to become a Hospitality lecturer and work based Assessor at a Birmingham college for vocational secondary students and government granted workers. The dream of owning her own business was then on hold after she had a son and she moved into the arena of Education Catering & Cleaning. She worked for various companies as Area Manager, Client Manager and Regional Manager, managing large portfolios of up to 35 contracts with revenues of over 1.5 million. During this time she studied to achieve qualifications in Nutrition and gained certification as a Practitioner of Cleaning Science. Her most recent role was as Executive Development Chef for one of the world’s largest Contract Catering companies. Here she managed the Midlands Region, creating and developing concepts, whilst carrying out standardisation and training in multiple mobilisations to place the region in its best form for new business. During her time in Education Catering Laura has secured many high revenue contracts, developed curriculum linked nutrition workshops & added value events and supported staff to achieve qualification for ‘School Chef of The Year’. Laura still has the dream of her own business once her son has grown up and finds her creative outlet in Sugar craft by creating wedding and birthday cakes in her spare time. At Jubilee Laura gets great satisfaction by assisting in a part of the journey for the Chefs she looks after, ensuring she places them in establishments that aid their development and creative flair, whilst matching their abilities to the Clients requirements.
Laura has a passion for Food Photography. She has produced the dishes and shot the photography for two Thai Cookery Books.