Jacquelyn Buchanan, Director of Culinary Development at Laura Chenel.
Prior to her career in the culinary arts, Jacquelyn was an executive at a large real estate firm in San Francisco. Despite her success, she realized she didn’t derive much pleasure from her work. Over time she began to observe what truly ignited her passion: learning about food and wine. Shortly thereafter, she enrolled at the California Culinary Academy and never looked back. “To keep our culinary traditions alive, we must pass them on,” she says. “In this hands-off world, it’s important to stay in touch with how to nourish ourselves. My approach emphasizes respecting your ingredients, knowing your sources, and putting joy into what you do.”
Today, as Director of Culinary Development for another legendary Bay Area food company, Laura Chenel’s Chèvre, Jacquelyn’s enduring interest in the art of fine cheesemaking overlays her sensibility when it comes to educating others about artisan cheese. “I let the cheese dictate what should be done with it,” she says. “I remember discovering Laura Chenel’s Chef’s Chèvre early in my career and falling love with it. Chèvre is incredibly versatile in addition to having many health benefits. Sonoma County has such a bounty of local, seasonal, and artisan foods, and I’m excited to work with a company that helped to pioneer that movement.”
Jacquelyn lives in Petaluma, California.
_____________________________________
Frozen Lemon Chèvre Cookie Bites 
Makes 24 small cookies.
8 oz Laura Chenel’s Chef’s Chèvre or Chabis
8 oz lemon curd (prepared or favorite home made recipe)
1 box Belgian waffle cookies
1. Mix equal portions of Laura Chenel’s Chèvre and lemon curd.
2. Top a Belgian waffle cookie (Trader Joe’s work well) with a generous spoonful of the chèvre/curd mixture, close with another cookie to make a sandwich. Continue making cookie sandwiches until all the filling is used. Place cookies in layers in a plastic container and freeze. When ready to serve, take frozen cookies out of the freezer and cut on a diagonal to make a graceful “bite.”
To serve: The frozen cookies will melt quickly so serve immediately after removing from the freezer or refresh the plate with more as needed.
Make in advance: The cookies can be made a week in advance, wrapped tightly in foil and frozen.
Serving Suggestion: Offer these cookies with a spoonful of fresh seasonal berries.
