My name is Marie-Laure and I am crazy about food in general.
Quiche 3 hams in preparation before getting eggs/milk/heavy cream in it.
It has been for 6 years now, between Thanksgiving and Easter, I prepare soup for the homeless in Berkeley (Night on the Street – JC Orton).
Clam chowder, first soup of the season 2013-2014 for 80 people.
I like to experiment new flavors all the time and I love to share it with my friends.
Why the quiche?
It is a very friendly meal in itself. It allows me to be creative even if I am not in my kitchen.
It makes me feel good.
It can be prepared the day before and gets even better days after.
My origin and hobbies?
I was born and raised in the South of France. I moved in 1999 to California to work at Lucas Film. All of my furniture moved with me. I was single.
At the time, I used to have parties in my 1 bedroom apartment in San Francisco and cooked for 50 people (eggplants gratin for example). Things have changed since but I still love to have friends, neighbor, family over.
Now, I am married to a lovely husband. We have 3 kids that keep us very busy.
I work in the special effect Industry. I do lighting. In France, I worked on City of lost children, The visiteurs, … Batman and Robin at Buf Cie.
After working for 4 years at ILM, I worked on Matrix, Catwoman at ESC then on Charlotte’s web, Spider wick, The Twilight saga, After Earth, … at Tippett Studio at Berkeley. I love my job.
Breaking Down Premiere in LA
My friends at Tippett are my first tasters. They always give me constructive feedback and they are never tired of my quiches. Thanks you a lot for encouraging me.
My husband is a very good helper for any thing. He is the sweetest person. He loves also cooking but more on the sweet side. Check http://www.bakergeek.com/
And my kids, their favorite quiche is 3 hams.
Why I started to think about selling quiches?
Crises, …, 6 months layoff, …, I don’t regret.
I enjoy so much to see your face lighting when you eat my quiches.
Let me know what you want and I do it.
Bon appétit,
Quiche Marie
