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Sebastien Laforest Preps for Success

Everyone who knows Sebastien Laforest knows that he loves to cook. He also harbors a passion for writing. He also happens to be a very nice guy. So, when he was introduced to me as our new intern here, I was thrilled. Now it is my pleasure to introduce him to you.

Sebastien is a senior at Fairfield College Preparatory School , or Fairfield Prep, for those acquainted with the private school. He writes a culinary column for Soundings , the monthly school newspaper. “There are no real boundaries,” Sebastien says of his gastronomic explorations in print. “I just always bring it back to food.” In the last issue of Soundings, he shared a tempting twist on a standard winter treat, hot cocoa. “Everyone drinks hot cocoa, and I thought, ‘how can we have fun with this?’ So, I printed a recipe for cinnamon mocha cupcakes.”

Sebastien puts his talents to work at home, too. On the day I met him, he told me he spent his Sunday prepping a week’s worth of meals for his entire family. “For me, spending a Sunday afternoon in the kitchen is fun. It’s relaxing.”

His aspirations go well beyond feeding his family, though. “After graduation, I’ll go to school to study media and journalism. Then, I want to do a two-year culinary arts program. And then hopefully,” Sebastien says as his infectious smile widens, “I’ll get my break and you’ll see me on the Cooking Channel or the Food Network

Iron Chef Sebastien Laforest? With his blend of ambition, talent and poise, I’d say Sebastien can stand the heat in just about any kitchen. Until then, look for his contributions here.

Join me in welcoming Sebastien to our team. Leave a comment here. Or, if you have a recipe of your own you’d like to share, email me at

Sebastien’s Cinnamon Mocha Cupcakes:


  • 1 box chocolate cake mix
  • 3 eggs
  • ½ cup canola oil
  • 1 cup water
  • ¼ cup brewed coffee
  • 1 pkg white frosting
  • ½ tsp almond extract
  • 2 tsp ground cinnamon


  1. Preheat the oven to 350°F.
  2. In a large mixing bowl combine the cake mix, eggs, oil, water, and coffee.
  3. Fill two muffin pans 2/3 of the way, and bake for 20-22 minutes.
  4. While cupcakes are baking add the almond extract to the icing and stir for about one minute.
  5. When cupcakes are done baking allow them to cool completely. Frost the cupcakes with the almond frosting. Garnish each cupcake with a sprinkle of ground cinnamon.

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