Chef Laura Robinson was born and raised in northeast Indiana, surrounded by gardens and homemade meals. After graduating from Indiana University – business degree in hand – she moved to San Francisco to start her professional career. It was here, surrounded by fresh, local and organic food, that Chef Laura reconnected with her youth and innate love of food. However, it wasn’t until moving back to the Midwest that her passion for local and seasonal food took shape. It was in Cincinnati, OH where she immersed herself in the local food culture and gained a formal culinary education. In early 2011, Chef Laura proudly graduated from the Midwest Culinary Institute with a Culinary Arts Certificate and a newfound sense of purpose.
Dandelion was started in early 2011 to bring people back to the table. Chef Laura offered personal chef services for those who want to eat better but don’t have the time to prepare meals themselves. She also provided hands-on, technique-based cooking classes in both group and private settings for those who strive to improve their own cooking abilities. She and her husband, Grant McCracken, love pairing food and beer and offer a wide variety of services to bring this emerging craft into your home.
In August 2013, Chef Laura transitioned to recipe development in order to care for her first baby, due in September. She looks forward to this new and exciting time in her life, both personally and professionally.
Chef Laura is actively involved in the local, regional and national food communities. She wholeheartedly supports Slow Food Boston and Chefs Collaborative. She is also a member of International Association of Culinary Professionals (IACP), which is a worldwide forum for the development and exchange of information, knowledge, and inspiration within the professional food and beverage community.
Chef Laura is ServSafe certified.