Lauren's obsession with food began at 17 at a table in Bordeaux, France where wine, cheese, cepes, and pate de fois gras abounded. But it was at home in Western Massachusetts where she experienced the true restaurant lifestyle. As she grew from server, to manager, to pastry chef, she completed her degrees in Culinary Journalism from the University of Massachusetts at Amherst and Pastry Arts from The French Culinary Institute in New York City.
Chef Lauren ran and opened many restaurants in NYC, before opening her own NYTimes acclaimed restaurant in New Haven, CT. Having full power over ingredient selection, Lauren truely started to understand and search out superior local products and small brands who offered a higher quality product & unique profile.
After meeting her husband, Chef Lauren ventured back to Western Massachusetts to begin a local, thoughtful catering company & food truck, Chanterelle To Go. Focusing on sourcing 100% of available ingredients locally (even through the winter!), Chef Lauren has honed her talents in creating a community of producers capable of supporting a strong sustainable food business year-round.
The couple recently purchased a farm in Southwick, MA, which has allowed them to enhance the fresh offerings prepared at Chanterelle To Go.
Local Farm Sourcing
Seasonal Menu Planning
Allergy Awareness on the Menu
Cost Reduction throught Menu Planning