It all began with a cut finger. Not the chef's but her mom's. When mom cut her finger while making dinner, she asked the six-year old if she thought she could finish making dinner. "Sure!" said the young girl. And that, as they say, is history and the beginning of a life-long love of cooking.

It's that passion Chef Laurel has brought to her personal chef business. She favors fresh natural flavors and fresh herbs from her herb garden. She draws on traditions like her mom's vegetable soup and her Nana's Pennsylvania Dutch potato filling and marries them with today's flavors and techniques. Comfort foods with a modern twist are her trademark while ethnic flavors are sprinkled thoughout her offerings.

Her previous experience includes stints as a food journalist, cookbook author and cooking school administrator. Her articles have appeared in Cuizine, Cooking Pleasures, Herb Companion and Country Living magazines.

Her cookbook, My Favorite Herb: How North America's Favorite Chefs Savor the Flavor of Herbs was named herb cookbook of the year by the International Herb Society.

• Professionally trained by the American Personal & Private Chef Institute
• Certified ServSafe food manager
• Member International Association of Culinary Professionals
• Member of the Herb Society of America
• Author of the award-winning cookbook, My Favorite Herb: How North America's Favorite Chefs Savor the Flavor of Herbs