Our story starts in 2007 when we met at The Culinary Institute of America. Laura, a ‘95 CIA grad and went back to work at the school in 2006 where Todd was a student… scandal. We bonded over our love of Philadelphia; coincidently both being from this area but having met in upstate NY. The PG version of this story is we met, flirted, fell in love, and have been inseparable ever since. There is a much more indecent version of this story, but we don’t know you that well yet so don’t make it weird. You get the picture. In 2011 we moved back to Philadelphia together and had a foodie dream wedding at DiBruno Brothers.
Todd, an ACF Certified Executive Chef worked in restaurants for many years before heading to culinary school. After moving to Philly, he was with Aramark at Citizens Bank Park and the LINC and most recently and notably was senior research and development chef for Campbell’s Soup across the bridge in Camden, NJ. We should mention that Todd is obsessed with basketball and says he is only doing the “chef thing” until the NBA calls.
Laura’s career started in Princeton, NJ area restaurants and catering companies before shifting focus to corporate food service, culinary brand development, marketing and consumer culinary education. After CIA where Laura held the role of Director, Food Enthusiast Programs for five years she started Good Dish Consulting - a food marketing company and Dish with the Yenta - a traveling cooking school in Philly. After a year of running her own businesses, she accepted the role of Director of National Consumer Culinary Education for Le Cordon Bleu. In 2015 when that school closed its doors, Laura & Todd decided it was time to take the plunge and venture out on their own.