Creative Freedom: A Chef's Passion
When Laura Blanco '21 moved to Utah from Argentina, she decided to leave her career as a biomechanics professor and pursue her passion—culinary arts. After graduating from UVU's Culinary Arts program in 2021, she opened Sur Café in Cedar Hills, Utah.
For Laura, being an owner and executive chef is not just a job; it's a canvas for artistic expression. "One of the most fun aspects of being an executive chef is the creative freedom to design menus that showcase your culinary vision," she says. This freedom allows her to experiment with new ingredients, techniques, and flavor combinations, constantly pushing the boundaries of what's possible in the kitchen.
Lessons Learned: Creativity and Resilience
The ever-changing food industry demands more than just mastery of culinary techniques. It requires a deep understanding of people, effective team management, and a willingness to embrace innovation while staying true to one's culinary roots. This blend of resilience and creativity has been instrumental in Laura's journey, both in running a successful kitchen and in navigating the broader challenges of the culinary world.
Staying Connected: A Commitment to Community
As a student, Laura found a supportive environment at UVU that allowed her to develop into the chef she is today. That same environment keeps Laura engaged with the university as an alumna. She has found a strong sense of community and ongoing opportunities for growth and collaboration.
Laura says, "I would like to extend my heartfelt thanks to the Alumni Relations Department at UVU for fostering meaningful connections among alumni. These opportunities not only strengthen our bonds with the university but also allow us to support each other in our individual journeys." To try Laura's food, plan your visit or order catering from Sur Café go to sur-cafe.com.
