After winning two Food Network competitions, Chopped & Supermarket Stakeout, garnering other awards, and owning a couple of restaurants, Chef Lauren Covas is now a full-time in-demand caterer based in Long Branch. Regardless of location or cuisine, she brings parties to a whole other level.
What was your inspiration to become a chef?
I grew up in a very vibrant old school Portuguese family. I'm first generation and, as with a lot of European families, food is the centerpiece of our lives.
My mom and my grandmother are my biggest inspirations. They were always in the kitchen, so that's where I got my first taste of it. I found such peace in the kitchen, so it just built that momentum for my future.
How do your dishes stand out?
A lot of times food can taste wonderful, but the presentation isn't so great. I love art and working with my hands, and as a chef, you need both of those skills. You eat with your eyes first.
Everything's homemade, and I love taking real ingredients and using those in multiple ways. Something as simple as cooking down white beans for a sofrito, or pureeing them for a creamy component of a dish.
Also, for holiday dishes, you don’t need to reinvent the wheel, but you can spruce them up. Everyone's going to have the traditional sides or the things that they love, but I give them a new little flair.
For example, we can put the butternut squash soup in little shooters and garnish with pomegranate seeds. Or take that baked brie, and make it with a little bit of fresh raspberry compote, using it as a dip for crostini.
What are the advantages of having an event catered?
I take something off your plate and you get to enjoy your own party. We have full service as well as just delivery. We talk about what's important to you before your event and I make sure that those notes are hit on.
I also give you tips and tricks. You don't have to spend a fortune to do a great table setting. Use mason jars as your vessel for flowers to give it that rustic vibe, or place a piece of lace on your table as a runner.
Different accent pieces pull the table together and give you that all around total magazine feel. So, putting your appetizers on cake stands give that height difference on your table.
Tell us about your cookbook coming out in 2025.
Not Your Grandmother’s Table is a real homage to my grandmother and my mother and how I was raised. It also shows how I take the traditional dishes I grew up with and spruce them up for a more modern take.
Is your family involved in your career?
Yes, my husband Bill helps me with events when he’s not working, and my kids - Logan, who’s 14 and Gavin, who’s 11 - are both huge helps.
Check out @ChefLaurenCovas and schedule her for your own upcoming party!
"Everything's homemade, and I love taking real ingredients and using those in multiple ways."