Chef Laura Slama

Chef Laura Slama

Biography

 

 

In 2001 Laura Slama took a leap of faith, determined to follow a burning passion. She left the comfort of her lucrative job in high-tech sales and set her sights on a dream she had been harboring for nearly 20 years. She enrolled at the Le Cordon Bleu College of Culinary Arts, Scottsdale Campus – formerly the Scottsdale Culinary Institute – with an open mind and driving ambition, and the rest is history.

Following her graduation with high honors, Chef Laura launched Celebrated Cuisine in 2002, which began modestly, providing private chef services for small gatherings and culinary education to home cooks of all levels and ages. Today, with an intense focus on technique, flavor combinations, palate balance and presentation, Celebrated Cuisine has grown to accommodate upscale affairs for corporations, private parties and higher education.

In 2004, she introduced Laura’s Gourmet Granola after requests poured in from clients, friends and family. Today, the four granola flavors - Vanilla Almond, Pumpkin Pecan, Honey Roasted Peanut and AppleLicious Crunch - are sold in select markets throughout the Southwestern United States and shipped nationwide. Distribution continues to grow each year and in 2009 alone more than 12,000 pounds of granola were sold.

The energetic chef also leads several culinary courses at her kitchen, Celebrated Cuisine, as well as Sweet Basil, a gourmetware store and cooking school in Scottsdale, Ariz. When she’s not cooking, teaching or coordinating granola distribution, Chef Laura can be found on ABC 15’s Sonoran Living demonstrating techniques and recipes, and demystifying gourmet cuisine.

Chef Laura is the Le Cordon Bleu Scottsdale Chapter Alumni President and the Executive Leadership Board President. Prior to her culinary beginnings she graduated from the University of Pennsylvania with a Bachelor’s in Political Science and French. Chef Laura resides in Arizona with her two daughters.

Recipes by Chef Laura Slama

Recipes by Chef Laura Slama

Pumpkin Pecan Crunch Muffins Ingredients: 3/4 cup all purpose flour 1/2 tsp baking powder 1/4 tsp baking soda 1/8 tsp kosher salt 4 oz (1/2 cup) unsalted butter-room temperature 1/2 cup sugar 2 large eggs 6 tbsp canned pumpkin 1/2 tbsp vanilla extract 3/4 cup Pumpkin Pecan Crunch, plus additional for topping Yield about 1 dozen small muffins Preparation: Preheat oven to 350 degrees. Spray muffins with non-stick spray. Combine flour, baking powder, baking soda and salt in small bowl and set aside. Cream butter until smooth. Add the sugar and vanilla and beat on high speed until light and fluffy. Add the eggs, and beat on medium speed. Scrape and beat again. Alternately add the flour and the canned pumpkin, beating on low and scraping bowl after each addition. Slowly stir in granola. Portion into muffin tins, and sprinkle each liberally with additional granola. Bake until tester comes out clean, about 20 minutes.

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