The Food Groupie Club

Hi my name is Sarah and I'm addicted to food. I have been a chef professionally for about 12 years now and am currently teaching cooking classes at a culinary school. I seriously love to cook and eat good food. The problem with cooking and eating like the professionals though is that it can be kind of intimidating for a home food enthusiast. My goal is to bring good food into every-day homes. Anyone can make healthy, good quality, good tasting, and good looking food with the right know-how. So here you made easy by a professional!

I will be featuring some of my favorite chef's recipes in my posts and will note in the post what book was used. Their books that I use will be listed in my must have cookbooks tab.

Ask the chef.....

If you have a question about anything I blog about, please feel free to make a comment below and I will reply. Remember, I do this all day so I may use terms you might not understand. Sometimes I forget that not everyone knows all the funny kitchen terms. So please, ask away!


  1. Chef Sarah... ;)

    I was wondering what some good ways to keep fresh herbs in the fridge are. I have seen anything from keeping them in bags, to cool little devices like this one- You know I love Crate & Barrel, but is this a practical idea? Thanks!
    -Terra Olsen

    1. The easiest and cheapest thing to do is to moisten a paper towel and wrap it around the ends of the herb and put it in a plastic zip loc bag. They are alive like flowers and need to stay moist otherwise they die off fast and wilt. The cool devices are cool and do work but are unnecessary.


I've gotta say somethin'!