This month, we sat down with Laura T. Wilson, chef and restaurant owner. Laura told us all about her professional training, how her European experiences influence her food, and shares a recipe for her Perfect Red Sauce. Read on for more about Laura and all that La Dolce Vita has to offer!

1. We know from your bio that you're a trained chef from Le Cordon Bleu, Paris. Do you have any unique cooking tips you can share?

There are a few differences in the way I cook vs. the way the internet or television has you follow recipes. One example is that I never use sea salt or kosher salt in baking unless I am making a salted caramel dessert, and then that would be a good sea salt.

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Source: http://www.thedailymeal.com/