Chef Lauren DeSteno ’06, Classmates from all over the World
CIA Alumni Bio
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, corporate executive chef at the Altamarea Group in New York City. “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.
Only School I Applied To
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.
Culinary Knowledge and Cultural Diversity
“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 is 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.”
“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 our kitchens. 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.
Chef Lauren DeSteno majored in culinary arts at The Culinary Institute of America in Hyde Park, NY. She is the corporate executive chef at the Altamarea Group in New York City.