We caught up with the brilliant and insightful Laurie Boucher a few weeks ago and have shared our conversation below.
Laurie, appreciate you joining us today. Risk taking is something we’re really interested in and we’d love to hear the story of a risk you’ve taken.
Making the leap from a 30-year career as an attorney to attending culinary school and ultimately becoming a Pasta Chef was an extraordinary risk. Leaving behind the stability, familiarity and financial security of a well-established legal career to pursue a passion for cooking, and in particular my passion for pasta required immense courage and determination. I was slightly scared to return to school after so many years and I worried about almost anything there was to worry about; the hours I would need to set aside for classwork, lab work and studying, the new technology I would need to learn, and wondering how I would fit everything into an already busy schedule. The transition involved not only mastering a completely new set of skills but also facing the uncertainty of starting anew in a highly competitive industry. Despite the challenges, this transition was fueled by a deep love for pasta-making and a desire to bring my culinary dreams to life, proving that it’s never too late to follow one’s passion and reinvent oneself. The risk was worth it as I now work at a small Italian restaurant in pasta production (a dream job!), and I have carved out a new career offering private and small group pasta classes in local businesses in the Baltimore and Ocean City Maryland areas.
Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.
I was an attorney for almost thirty (30) years. In 2017 as my family grew and the kids were headed to college, I decided to pursue a lifelong dream of mine to attend culinary school. I earned dual degrees (with honors!) in both Culinary Arts and Baking and Pastry Arts at the Hotel Culinary Arts and Tourism Institute in Glen Burnie, Maryland.
My interest in pasta making was always in the background. The first meal I made for my now husband over 25 years ago was a spinach infused fettucine. I always enjoyed making pasta but at some point, it became something I was passionate about and I wanted to learn as much as I could. For the most part I am self-taught, and I took a lot of time to learn traditional aspects of pasta making while also exploring all the creativity that can go along with making pasta.
My teaching journey started with me trying to find an area in the pasta world that was not routinely being taught. I could easily find courses in local businesses that taught a traditional egg-based pasta class (soft wheat flour and egg), but I became really intrigued with southern style pasta making, which was so unique in terms of ingredients and shapes. This style of pasta making was very approachable because it required no pasta machines, eggs or fancy equipment. I also became more interested in naturally coloring pasta, and transforming pasta into “pasta textiles”, or a piece of pasta “fabric” which could then be used to form traditional and creative shapes. I designed some classes in these specific areas of pasta making and cold called local businesses offering free demonstrations. I remember teaching my first pasta class back in 2018 in a small, local cook shop (I was petrified and almost crippled with uncertainty and the imposter syndrome was raging!), but thankfully it went so well. I knew I found my calling.
What sets me apart from others is that I have an ability to successfully teach the art of making pasta to others. Pasta making can be quite intimidating and frustrating to most people. Being able to translate the language of pasta making and teaching the lesser-known tips, tricks and techniques that can really lead to success is something I have worked hard at.
I am proud that I took a leap of faith and followed a dream. It was not always easy being a nontraditional student. It was not easy breaking into the culinary field in any capacity. But I worked hard and am most proud that I showed my now young adult kids that hard work and passion makes a difference.
We’d love to hear the story of how you turned a side-hustle into a something much bigger.
My “side hustle” eventually transformed into my now full-time career as a pasta chef/pasta instructor. The journey began while I was still practicing law, where I would spend weekends and evenings indulging my passion for pasta-making. What started as a personal hobby over time evolved into a small side business, with friends and family encouraging me to host pasta-making classes. As time went on, I realized I derived much more pleasure when in the pasta world.
I decided to enroll in culinary school because of a desire to fully immerse myself in the culinary arts and gain some professional expertise. Although an avid home cook, I knew I would be introduced to more formal cooking techniques. Culinary school not only honed my home cooking skills but also introduced me to a network of like-minded individuals.
Key milestones in my journey include the following:
Culinary School: Completing my formal culinary education gave me the credentials, confidence and knowledge to pursue this new path seriously. I have always been an avid home cook but the skills I learned throughout culinary school and the personal connections I made had a positive impact throughout my journey.
First Cooking Class: Hosting my first hands-on pasta-making class in a local business was frightening but it ended up going so well which really boosted my confidence. That first opportunity led to many others and as time went on, I built up a nice portfolio of both new and returning clients.
Starting my own personal pasta classes: I eventually started to offer small group, private pasta classes. I used my social media to attract clients. Several years into my personal teaching, I partnered with another Chef, Frank Granito, and together we conceptualized and now host Pasta Like a Pro hands-on pasta classes at local businesses in Baltimore, Ocean City, Maryland and Delaware. It has been a wonderful partnership, and I am grateful to have found someone as passionate as I am!
Today, my pasta-making classes are in high demand, and I continue to innovate and expand my offerings. The journey has been challenging yet incredibly rewarding, proving that with passion, determination, and a willingness to take risks, it is possible to transform a side hustle into a thriving career.
Okay – so how did you figure out the manufacturing part? Did you have prior experience?
In 2018 I started an Etsy shop, Pasta Art. The first product I offered was a specialized pasta cutter traditionally found in Sardinia. I started seeing these beautiful, sold brass cutters on Instagram that created beautiful edging to both pasta and pastry but could not find anyone who was willing to share a source. I hired an engineer at one point to see if the tool could be replicated in some fashion, but that did not go far. I then decided to simply do a deep search online and at some point, found an artisan in Sardinia to work with me. This was quite scary as I did not speak any Italian, he did not speak any English but through Google translate we managed to understand each other and specifically what I was interested in doing, which was to import and make available these tools easily and at an affordable price point. Today I offer seven different styles of these beautiful solid brass cutters through my Etsy shop and have sold over 800 to date, all over the world.
I also created a line of pasta themed items such as textured wooden pasta boards and pasta themed jewelry/keychains/ornaments.
Regarding the pasta boards, I had no idea where to start in having a product made. A silver lining of covid was that I had the time to do the research and figure it all out. I created several DIY products I used in my pasta making and when I started to get interest after posting pasta made using these handmade “tools”, I knew I had to figure out how to turn these into actual products. I buckled down, reached out to local woodworkers and at some point, found someone who understood my vision and agreed to work with me. It was quite an education to go from having an idea and design in my head to having an actual product mass produced that I could offer for sale. I was so proud I was able to figure it out and that people actually purchase my pasta boards!
The pasta themed jewelry/keychains/ornaments I make myself. This was another covid project that started because I wanted to create permanent pasta themed products to share with others. Like my wooden textured pasta boards, these too took time to figure out. I had to find and source the right materials. I had to figure out how to create something that looked and felt like actual pasta. I did many test runs to ensure the items would be durable. I had to figure out how and what to produce, how to market the items, create sufficient inventory and how to generate interest. I started off with keychains, which I make in almost any pasta shape. In time I had small businesses buying them by the dozens to include in their meal kits during covid and offering them for sale to their customers. Because of the success of the keychains, I added in holiday ornaments, earrings, and necklaces. I am so happy that people are interested in these pasta products and grateful that this has provided an additional stream of income for me while being able to continue working in the pasta world.
Transitioning from being an attorney to a pasta chef taught me invaluable lessons about passion, resilience, and the importance of following one’s heart. I learned that success is not solely defined by financial stability or societal expectations, but by the fulfillment and joy derived from doing what you love. This journey reinforced the idea that it’s never too late to pursue a new path and that the skills honed in one career, such as discipline, dedication, and attention to detail, are transferable and can be leveraged in entirely different fields. Most importantly, it taught me the power of embracing change and the limitless possibilities that come with daring to take risks.
Contact Info:
- Instagram: @baltimorehomecook
- Facebook: Laurie Boucher
- Linkedin: https://www.linkedin.com/in/laurie-boucher-b1388625
- Other: https://linktr.ee/LaurieBoucher
