for a scholarship at the Italian Culinary Institute for Foreigners (ICIF) which offered a small number of chefs a chance to travel through Italy for a certain period of time to learn about food and wine. A voice inside of me at that time told me that I might not get that scholarship, but I used that voice as my motivator and I ended up getting the scholarship, because I worked for it.
DC: Describe the most rewarding experience that you’ve had throughout your journey.
JL: There’s been so many. I’ve been blessed with a lot of miracle moments. There was one in Steven Tyler’s Dressing room when he asked me to open up his show. He was looking for something different in the form of energy and I actually came through with the perfect outfit to make that happen. It was lights, camera, and action with stripper music in front of a Tokyo crowd filled with thousands of people. I was at the center and was able to get a brief taste of what it felt like to be him. I couldn’t believe that I was there. Another moment was when I did the Oprah Winfrey Show. I remember vividly rubbing the yellow sofa, which is a moment that I manifested visually. I traveled with Sting and the Police, the Rolling Stones, Red Hot Chili Peppers and Stone Temple Pilots. Each one was a different flavor of the same ice cream.
DC: With all of your accomplishments, which one of them makes you the most proud personally and professionally?
JL: I’m most proud of the belief that I have in myself. I developed a skill that most of us have, but I have an extreme belief in me and knowing that I can accomplish whatever I set out to do. One of my proudest moments in my career was seeing my mom sitting in the audience of the Rosie O’Donnell show and seeing a smile on her face. It was so real! A very important ingredient for my success is to allow “me” time to think things through completely and to find peace in my projects.
DC: Tell me about your entrepreneurial projects.
JL: I have my own Chef Jaime Laurita Prosecco from Italy , a rose water infused moscato called Bello Boy, and a barbaresco. I created an Italian food and wine line and it is very special to me. My tag line is “With Love and Gratitude”and from a food quality and price perspective I want people to know that I’m doing this for a reason. I do all of the labels with my husband Rich. We want to make sure that everything is beautiful from the aesthetics and taste to the price point. My wines are hand picked from Italy and they’re products that you can count on and can have fun celebrating. I want to develop Bello Boy, because I think it will be a very big brand.