Location
Brooklyn, New York
School
Whatcom Community College
Expertise
Adventurous eating, Kitchen tools, Food history
- Sarah has worked in the kitchens of six Michelin-rated restaurants across North America.
- She has traveled to nine countries (and counting) to cook, eat, and write about local recipes, ingredients, techniques, and food culture.
- In 2019, she completed Canlis' wine course, a program taught by James Beard-awarded master sommeliers.
Experience
Sarah started working in hospitality when she was 18, washing dishes in a greasy mom-and-pop diner. In the ten years since then, she has been on a food-obsessed mission to master techniques and taste them all. Whether she's wrapping gyros, shaking cocktails, smoking brisket, working a wok, or baking Danish pastries, she's taking notes and writing stories about the diverse techniques, ingredients, recipes, and cultures that make food so much more than just a means of survival. As a food journalist, she has contributed to publications such as Chowhound, Tasting Table, Daily Meal, and more.
Education
Sarah has an associate's degree in science from Whatcom Community College.
Daily Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
Our team also regularly reviews and updates articles as necessary to ensure they are accurate. For more information on our editorial process, view our full policies page.
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If you're looking to kick up your grilling prowess, here's some incredible fruits to try grilling alongside that chicken.
By Sarah Dealy
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