the voice of Casey Easton, Founder + CEO of Food Lab
Whether you partake in Colorado’s cold winter climate through Black Diamond runs on the slopes or by enjoying the scenery from the comfort of home, one thing that unites us all is a table of hot food surrounded by loving company to keep us warm through the darker months. Recognizing this universal joy and connection forged through food, Casey Easton embarked on a mission to empower people through culinary education and the art of cooking and eating. The result? Food Lab.
Drawing inspiration from a personal journey steeped in the enchantment of food and cooking, Easton’s culinary odyssey began as a personal chef where the magnetic allure of the kitchen became a focal point for gatherings, conversations and shared culinary experiences. Under her leadership, Food Lab stands as a testament to these ideals as Casey seeks to foster a community where the magic of food binds people together in meaningful ways.
- What inspired the vision of Food Lab? Where did you find your start?
- Our goal at Food Lab is to make the guest the hero in the kitchen. I was inspired by both my and others’ fascination with food and cooking. I was a personal chef, and everyone would gather in the kitchen at parties, ask questions, hang out and want to be part of the action. People would light up when talking about food — always excited to learn something new and always proud to share something they knew. Food brings people together in so many ways, and learning about food, cooking food and eating together really does bond people.
- How does artistry integrate into what you do on a daily basis?
- I like to make sure that in Food Lab all of the senses are being awakened. We play a certain album for every class, we have a beautiful yet simple interior décor, you get to use your hands to create and, of course, you smell and taste all of your creations!
- What aspect of Food Lab are you most proud of and why?
- I am most proud when I hear someone say they had an amazing time when they came to Food Lab. It’s so important to us that the guest feels taken care of when they come! A close second is when someone tells us that they or their kids have been recreating the recipes at home.
- How do you feel that the journey of food integrates into the story of the home?
- We begin our day with breakfast before work or school — that’s your first touch point with your partner and or kids to set up your day. It’s a great time to connect and catch up. Dinner is the same! We connect (hopefully undistracted) about our day.
Also, how many times do you hear someone say, “My grandma’s recipe, it’s the best” or “This is my uncle’s famous recipe,” etc.? We not only connect on a daily basis, but food connects us to our history and past generations or family and friends who live far from us.
- What is one way that hosts can easily create an interactive culinary experience in their home?
- During the 2020/2021 era, we actually created a Paella Kit that customers can purchase that has all of the non-perishable ingredients and a follow along video from us to guide the class. It’s a great date night.
If you are having people over, a great way to have something interactive is to provide a bar of sorts where people can assemble their own plate. Think taco bar, potato bar, soup bar and even a large charcuterie platter — something where the host can be done cooking when people arrive, yet guests still have a little creative control over what their meal looks like!
- We not only connect on a daily basis, but food connects us to our history and past generations or family and friends who live far from us.
- How do you foster a sense of community both inside and outside of Food Lab?
- We absolutely foster community at Food Lab through the process of taking classes together. It is quite often that people will make friends during class and exchange contact information. I ran into someone once and they told me “Oh we have happy hour with another couple we met at Food Lab once a month!”
We create that same sense of community outside these walls through collaborations, non-profit work, donations, being part of organizations like Downtown Boulder, as well as continually getting new recipes and ideas to the community via email and social media.
- Can you provide a recipe for this holiday season?
- Yes! I love this steamed cauliflower recipe with cheese sauce and piquillo pepper salsa.
- To what or to whom do you attribute your success?
- Really, it’s about the amazing support of the guests and community. When I opened this in 2015, I knew the community was everything and if they accepted what I was offering, Food Lab would be a success. To this day, we listen to every piece of constructive criticism and good reviews, talk about it internally and share with our staff to make sure we are doing what is right for the guest!
- Do you have any recommended books, podcasts or publications?
- If people are thinking about starting a business, the EMyth is the one book they must read first! I read a lot on systems and marketing, like Building a Storybrand by Donald Miller. A great read for anyone who hosts (in life or business) is The Art of Gathering by Priya Parker. I could go on and on about books!
To book a Food Lab class or learn more about the Food Lab team and mission, visit their website or follow Food Lab on Instagram.
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