Lauren DeSteno ’06 knew she wanted to be a chef from the age of
eight. “In my Italian-Spanish family, food was the center of
everything,” she says. With two grandmothers who encouraged her interest
in food, Lauren would scour the grocery store choosing items at random.
Then, she’d hurry home to create savory dishes for her extended family.
As a teenager, Lauren branched out to catering cocktail parties for her
mother’s friends and even spent summers working for a professional
caterer.
“As much as I had my heart set on going to culinary school, my
parents were hesitant,” says Lauren, chef de cuisine at Marea in New
York City, the jewel of the Altamarea Group’s restaurants. “No one in
our family worked in the food industry and they were concerned it would
be a difficult line of work. My father made a deal with me. He said, if I
finished college and still wanted to go to culinary school he would
support my choice.” Lauren attended Fairfield University in Fairfield,
CT, graduating with a bachelor’s degree in finance and Spanish.
It was a semester abroad in Seville, Spain
that confirmed in her mind a future in the culinary arts. “I lived with
a widow who took in students to supplement her income,” says Lauren.
“Everyday she would go to the market and bring home simple, incredibly
fresh ingredients. To this day, I can taste her fried eggs with
peppers.” On graduation day, Lauren’s father asked if she still wanted
to attend culinary school. “Without missing a beat, I said yes. The Culinary Institute of America was the only school I applied to and I was thrilled to be accepted,” Lauren says.
“Once I started my classes it was intensive and all encompassing,”
she says. “At the CIA there is a certain standard of professionalism
that speaks to the fact that you’re training for a career not just a
job. There are no excuses. The chef-instructors
are very clear about what’s expected. Learn the language of the
kitchen, master the techniques, develop your palate and knife skills,
and work as a team. It’s not easy but you need to go into it respecting
the process necessary to absorb and learn. You have to be open, ready to
work hard, and adapt to new things. I really don’t think there’s
another school that covers as much information or exposes you to as much
culinary knowledge and cultural diversity as the CIA.”
Lauren’s first job after graduation was at the award-winning Eleven
Madison Park working under Chef Daniel Humm. “I started as a culinary
sous-chef but they needed additional hands in the pastry department. I
had the opportunity to work with Angela Pinkerton who is now the
executive pastry chef at the restaurant,” recalls Lauren. “I learned so
much from her.” Lauren also met Jared Gadbaw there, a connection that
would prove significant for her career. “I left Eleven Madison Park to
work with Rocco DiSpirito ’86. I did food styling for his television
show, Rocco Gets Real, and recipe testing for his cookbooks,”
Lauren remembers. “Jared started working with Michael White in
preparation for opening Marea. He called me and asked me to come on
board as a member of the opening team. Now Jared is the executive chef!”
“At the CIA my classmates came from all over the world, each with
different experiences and skill sets,” Lauren explains. “You learn to
work together as a team and focus on peoples’ strengths. I see that
everyday in Marea’s kitchen. I have to read my staff and delegate
accordingly to make our team strong and consistent. I have very high
standards, just like the CIA.”
Lauren’s family is incredibly proud of how far she’s come in the culinary world. Now they can say they know someone in the industry.