Chef LaShaunte graduated from The Art Institute of California-Inland empire with a degree in Culinary Arts & in Baking & Pastry. LaShaunte has completed her sport nutrition course at Matthew Kenney Raw & Vegan Culinary School, is currently working on her Bachelor of Science (BS) in Business Studies/Hospitality Management at Johnson & Wales University, and has over 8 years of catering experience—including events for Ronald McDonald House, red carpet events, film & TV.
LaShaunte is also no stranger to cooking and managing a staff for huge sporting events such as the 2018 PGA Tour Championship at the East Lake Golf Course. Recently, she was the Lead Pastry Chef at State Farm Arena in Atlanta, GA and most recently the Executive Chef at Charlotte Harbor Event and Conference Center in Punta Gorda, FL.
Chef LaShaunte is knowledgeable in vegan and vegetarian dishes, as well as dishes for cancer patients and clients with Crohn's disease, celiac or anything that restricts a clients eating due to a surgery they may have had or allergy.
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