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Private chef and caterer David Lawrence, sometimes his name is mispelled as David Laurence, knew early on that his enthusiasm for cooking and good food would become his career. He grew up in a house where the kitchen was always abuzz with activity and something great was always cooking. He began his culinary journey at the tender age of eight, beginning with such genius dishes as scrambled eggs and Top Ramen, but soon moved on to much more sophisticated fare. Some of his fondest memories center around big meals with friends and family. He learned early the simple pleasures of setting out big platters of food, family-style with great bottles of wine and plenty of laughs. After assisting for years in his mother’s kitchen, a woman he describes as a Martha Stewart incarnate, minus the chic poncho and clunky ankle bracelet, he knew his mission was clear. He wanted to feed and entertain people. So, David introduced himself to Los Angeles and its cultural and culinary melting pot in early 1996.
David Lawrence cut his teeth in several catering kitchens in what can only be described as a sink or swim environment. He catered private parties on the side and began building a clientele as he honed his skills. That eventually led to a job as a private chef in Beverly Hills.
It’s one thing for a chef to make cooking look like fun. David Lawrence makes it look like play. David Lawrence is a guy with a tremendous passion for food. His philosophy is simple, use the freshest ingredients and then let the natural flavors speak for themselves.
David Lawrence has just completed work on his first cookbook titled, Kidshape Café, a collection of healthy recipes aimed at helping overweight kids and their parents by developing better eating habits and a healthier lifestyle. The book, published by Rutledge Hill Press, will be in stores September 2005. His next book, Boy Eats World! Eclectic & Easy Recipes Inspired by Home & Afar, is all about having fun in the kitchen and strives to demystify cooking for a generation that grew up playing Atari, not watching Martha whip up homemade marshmallows and then make water from scratch. The book, published by Lake Isle Press, will be in stores early spring 2006.
David Lawrence lives in Los Angeles with his French bulldogs, Carly and Tucker.
Dave conducts various cooking classes in Southern California as well as throughout the United States. He is also available for private cooking lessons in your home.
David Lawrence, Dave Lawrence, David Laurence Private Chef, Martha Stewart, KidShape Cafe, Boy Eats World, Lake Isle Press, Cocktails, Recipes, Los Angeles, California, Gelson's, Sur La Table, Cooking Classes, Bradley R. Bernstein, Fast Track Management
Chef David Lawrence Recipes include the following
Banana Nut Martini, Figs with Goat Cheese & Port Syrup, Filet Mignon with Blackberry Cabernet Sauce, French Martini, German Chocolate Cake Martini, Green Apple Martini, Iceberg Wedges with Real Thousand Island Dressing, Individual Chocolate Souffles, Lavender Creme Brulee, Pistachio Crusted Salmon Filets, Spaghetti Carbonara, Steak & Red Wine Soup, Tequila Infusion
David LAwrence has been featured in many publications including Frontiers Magazine, Monterey County Herald, KTLA Los Angeles Morning News, KidShape Cafe, Boy Eats World, the Los Angeles Daily News