Leslie McLaughlin

After graduating college and working on Wall Street, Leslie decided that she wanted a more creative work life. She took classes at the School of Visual Arts in NYC while waitressing at the highly revered, Lady Jane’s Café and Tap Room in Hoboken, NJ. Little did she know her life was about to change.

Owner Jane Bace and Chef Bill Hodge approached Leslie about making desserts for the restaurant as she had shown a keen interest in the restaurant’s dynamic food culture. After two weeks in her new role as Baker, Leslie fell in love with the endless possibilities and learning that the position offered.

In the years that followed, she immersed herself in her work and the development of her craft, reading every book and magazine she could get her hands on and taking specialty classes at Peter Kump’s New York Cooking School and De Gustibus Cooking School at Macy's in NYC.

After honing her skills, she accepted a position as Assistant Pastry Chef at The Water Club in New York where she worked with Chef Rick Moonen and quickly rose to the position of Head Pastry Chef. The Water Club was a highly sought after venue for special events and fine dining. It was an intense environment that pushed Leslie to excel in delivering the quality and consistency that the business demanded. 

After meeting her future husband, Chris, she moved to Philadelphia where she worked for numerous restaurants (Roller’s, Totaro’s, Stephen’s) and the catering arms of Bacchus and the Philadelphia Museum of Art. She was grateful that this city had a vibrant food scene.

Leslie then took on a unique opportunity to help launch Marc Vetri’s Eatiquette program at AIM Academy in Manayunk. The program offered “from scratch” family-style dining while teaching table manners and fostering social interaction, leadership and teamwork. When her work partner of the next decade, Rachel Kern joined the team, they expanded the program even further creating a dynamic hub that offered after-school classes, student and staff inspired meals and diverse and inclusive food offerings.

When the pandemic hit and AIM was forced to close its lunch program, Leslie and Rachel landed jobs packing candy at Shane Confectionary giving them the opportunity to get out of the house while reconnecting with the world of sweets. They took on the Co-chef / Managers position when the candy and ice cream production departments combined and became the “feeder kitchen” for both Berley brothers’ businesses, the iconic Franklin Fountain and Shane Confectionary in the Olde City section of Philadelphia. When Rachel retired, Leslie stayed on with the amazing kitchen team. Working with historic equipment in historic buildings, while fostering a solid work community, the team continues to produce an amazing selection of curated products. Her philosophy and that of her work community is captured by a sign that hangs on their kitchen wall, “The lyfe so short, the craft so long to lerne…”