Born in France, I grew up surrounded by food - from meals in my aunties’ houses, washing dishes in my mother’s restaurant and we lived on a farm in the Alps for a couple of years.

It was on the farm that I first realised my passion for cooking. Food was prepared with the seasonal produce and ingredients from the local region.

My Uncle had a prestigious Parisian catering company and, when I was older, I was able to go to the catered functions in castles and mansions. I was privileged enough to peel the potatoes.

I was always fascinated with food and cooking so naturally I went on to learn the Chef and Catering trades. I worked around France and Europe learning the traditional recipes from different regions.

My travels brought me to Sydney Australia in 1989, where I gained experience working for some of Sydney’s best catering companies. Combining my culinary experiences with the events management background of my wife, Chantal, we started our own catering business. We were awarded Corporate Caterer of the Year, catering for many high profile clients, but the highlight was catering at the Sydney 2000 Olympic Games.

With a young family, we opted for a seachange and moved to the Sunshine Coast, Queensland, where we ran a wedding catering business and were awarded Event Caterer of the Year. Concerned at the food today's children were eating, we focussed on educating school canteens with wholesome home-made food.

We took up an opportunity to run a local school canteen to develop a cook book and as a showcase.  For the first week, I observed the routine of taking items out of boxes and re-heat and eat. I checked the ingredients on the boxes. Preservatives, additives, colourings. What are we feeding our kids?

But there was something else missing... where was the fresh smell of cooking?

We boldly removed all the junk food from the canteen. We kept healthier wholemeal and lean meat versions of some of the canteen favourites and introduced home-made fare.

The kids excitedly enquired, “what’s the special today?” opting for the healthy home-made fare. The success of the canteen that year resulted in us being awarded Queensland Tuckshop of the Year.

I took up this opportunity to create low cost, wholesome and easy to prepare meals that kids love and compiled them in a cook book for other canteens and tuckshops.  The demand for the book from parents resulted in us creating a version for families as well.

The recipes in the books are easy and practical. Normal food, that we grew up eating. Not highly processed foods, which are having a detrimental effect on our children.

With the books came opportunities to present at expos and events and to appear on a kid's cooking show.  2011 brings many more exciting opportunities so stay tuned and happy cooking!

Chef Laurent