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Zoupka and Innovative Cuisine, Portola Valley, CA
 Her specialty - contemporary-nutritional, high-vibe organic cuisine. Laura is a chef, educator, author and public speaker with over 25 years of experience in the food industry. She trained at the Culinary Institute of America, the School of Natural Cookery and the Vega Macrobiotic Study Center.
As Executive Chef for Pescadero Foods, Inc. and Zoupka, Laura makes delicious and nutritious soups for schools and businesses, featuring produce grown on the San Mateo - CA county coast. She is also Culinary Health Educator for Kaiser Permanente Medical Group.
Laura is the former chef for LifeLong, Inc., Kaiser's farmer's markets, and for The International Culinary School at The Art Institute of California. In 1988, she founded EcoEaters, one of the first food and environment programs in the U.S., and has been teaching about the connections between healthy bodies, communities and the environment for over 20 years.
Chef's Green Efforts
Her book,  Cool Cuisine: Taking the Bite Out of Global Warming  which she co-authored with atmospheric scientist, Dr. Eugene Cordero, addresses why global warming could be the best thing to happen to the culinary world in a long time, and reports on innovative science, business, and savory solutions to the Global Warming Diet.
Laura says, "A cool cuisine would reduce your overall carbon footprint by using fewer animal products, fewer processed foods, less bottled water, and less food and packaging waste and using more fresh, organic, seasonal, and locally grown whole foods such as vegetables, fruits, and whole grains. The benefits of eating this way are nothing new, but we now realize that our planet, as well as our body, is paying the price for an industrialized food system."
In partnership with EcoSpeakers.com, Laura lectures and consults with corporations on ways to incorporate “regionally responsible cuisine” into food service. Lecture topics include: The New Economy and the Food System, The Business of Eating - Green Cuisine, Trends and Practices, Quick Cooking for Optimal Health and Flavor, and Cooking with Higher Flavor and Lower Fat.
Chef's Recipes:
Dijon Green Beans with Roasted Candied Shallots
Veggie Almond Chili
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