After graduating from college, the bad economy had encouraged me to accept my first grownup job: selling life and disability insurance with a large corporation. Instead of pursuing my childhood dream of learning to cook in France, I spent the next chapter of my life folding into the corporate world. There were goals, bonuses, retreats, annual business plans, conferences, client meetings, promotions, and management training. But after five years, I realized my boss’s job didn’t excite me.
My A-HA! moment came when I wondered what my ten-year-old self would think about corporate happy hours and fancy pantsuits. I knew I would ask my grownup self, “Why haven’t you gone to France yet?” I couldn’t shake that little voice in my head, so I left my job and steady paycheck, packed a sixty-pound, bright magenta rolling suitcase, and flew to Paris, letting the Universe take care of the rest.
During my first month in France, I studied under Susan Herrmann Loomis, a renowned authority on French cooking. While living in her 14th-century home in Louviers, I assisted her with tastings and dinner parties, and helped test recipes for her latest cookbook, In a French Kitchen.
Outside the village, I harvested and sold produce at the farmers market with Baptiste, an organic farmer, who daily delivers vegetables and fruit to Michelin-starred restaurants.
While working on a foie gras farm, I learned about French country cooking and preparing pâté and foie gras; I foraged for mushrooms, harvested walnuts, and preserved and canned apricots for winter confit.
In the fall I headed to the organic, biodynamic French winery, La Gramière, for their vendange (wine harvest), where the vintners explained to me the art of wine making and the perfect moment to harvest grapes.
I studied the mystery of French confections at Gastronomicom, a cooking school on the Mediterranean, perfecting my technique with the classic macaron. And during the last month, I studied under master chefs in the fervent kitchen of Le Cordon Bleu in Paris.
I now live in San Francisco, where I teach people all over the world to cook through the FOOD LA LA COOKING CLUB, and host unique food and cocktail experiences for corporate events! Join our email list to receive some of my favorite recipes and entertaining tips!
10 Questions with Lindsay
Your all-time favorite thing? Surprises (and a good magic trick).
Favorite animal? Bunnies. I think I was one in a previous life.
Guilty pleasure food? Pasta. I can’t get enough. For the first six years of my life, all I would eat. My dad used to tell people I was part German, part English, part Irish, and part Pasta.
Preferred coffee? I don’t really drink coffee. If I’m excited about a project, I can work for hours without caffeine, or a break. Occasionally though I'll drink it for the cozy ritual.
Most important travel item? I always have wool socks in my carry on.
Food you can’t stand? Bananas. I can’t even peel a banana. I can’t be on the same block with a banana. I think it's a texture thing.
Embarrassing traits? I never know the lyrics to any songs, but still belt them out like I’m on stage with TSwift.
Best day of the week? Thursday. The anticipation of Friday is almost better than Friday itself.
Favorite dessert? Salted caramel ice cream. For breakfast.
Favorite cocktail? Bees Knees! I love the simplicity and nod to one of the most important creatures to our environment!