About Us
Jan Laird
Jan is a native New Mexican, growing up in Santa Fe. She moved to Albuquerque to pursue her college degree in Home Economics/Nutrition Education from the University of New Mexico. She put her culinary ambitions on hold while she homeschooled her children.
In 2004, she became certified as a Personal Chef and started preparing and delivering meals to clients, and then opened Jan’s on 4th cooking school soon after, in 2006.
The school offers a personal one-on-one approach to teaching students how to cook. Her classes are hands-on and teach anything from basic knife skills to advanced kitchen techniques. She loves doing cooking classes for beginners, kids, and private classes for special occasions, in addition to her calendar of classes.
Throughout her culinary career, Jan has been passionate about helping people of all ages grow in their culinary experiences whether food preparation, being confident in the kitchen, or just enjoying exceptional food. She loves the personal interaction with her clients, especially the elderly.
Degree in Home Economics/Nutrition Education, University of New Mexico
C.E. Laird
Before becoming the baker at Jan’s on 4th, C.E. designed and built custom adobe homes. Since retiring from home building, he has taken his attention to detail and creativity to the kitchen. he is a self-taught baker who excels at perfecting every project set before him.
C.E. does all of the baking for Jan’s on 4th, including all of the cakes, pies, breads, desserts, and custom orders. His most popular cake by far is the Italian Cream Cake, a secret family recipe.
C.E. teaches pie, baking, and dessert cooking classes with Jan. He has passed on his wisdom of the perfect pie crust and baking at high altitude to any student wanting to pursue their baking goals. He also makes and distributes scones and macaroons to local coffee shops across Albuquerque.
In his spare time, C.E. grows many of the vegetables used in cooking classes and catering from his garden. His onions, garlic, and tomatoes are sold locally to restaurants. He is a firm believer that the best ingredients make the best food.