updates, and a message for spring

enjoy every moment

enjoy every moment

You may or may not have noticed that I have added a section to my site that includes my Private Chef Services, but yes – I have! I am now working as a private chef, and as many of my friends have suggested, I should share more about that here. Sometimes I feel like everyone magically knows everything happening in my life – thanks to the small wonders of the world like Facebook, Twitter, and Instagram – but those updates are short and might not be adequately explaining all that I have going on.


Let’s start with the private chef world. I am now a member of the websites Kitchit and Kitchensurfing, where you can browse a wide variety of private chefs, checking out their bios and menus, and then book a private event at your own home with the chef of your choosing. I have been getting a ton of business through these sites, mostly Kitchit, and it’s been a very enjoyable process. I have met some great people cooked some great meals. It’s a lot of work but I do not take one second for granted that I am doing what I love for a living. Sometimes I pinch myself, in fact.

Other recent highlights of the month include a 20-person dinner party at the home of Mary-Kate Olsen (!!!), and a 25-person birthday party at Old Bowery Station for one of our best ABODE patrons. I now do private events at the space, which is a lot of fun. I might have more news about working with Old Bowery Station soon, so stay tuned for that!

In other news, I just worked in a real restaurant kitchen for the first time last night (!!!!!) at one of my favorite restaurants in the city, Il Buco Alimentari. This is something I’ve been wanting to do for a while. I used to want to go to culinary school but have since realized that, a.) it’s a lot of money and b.) you can learn more by working in a kitchen. Gregg being an ex-culinary school teacher suggested I sort of form my own culinary school by doing internships at restaurants of my choosing. I have another one today that I can’t really talk about but it is super-exciting! Again, I’m pinching myself that I have even entered this world.

Williams-Sonoma happened last weekend, and it was a blast! I will be posting that recipe next. Maybe you’ll try it for Memorial Day. Gregg rented us a house in the Catskills for the weekend, since this weather has been so up and down and we were afraid it might not be beach weather. I am super-excited to hike and relax, and eat and drink … and yes, to cook! There will be a grill, and I think I’m ready for Baby G to teach me the way. 😉

It’s been a super-fun – and CRAZYBUSY – month, to say the least. But we’re all busy, aren’t we? As human beings, we often get wrapped up in life – and it’s important to remember not to lose sight of the meaning of it all. Even when things are crazy, remind yourself of your purpose and that it’s all positive – and if it’s not, then it’s time to rethink what you’re doing.

It’s spring, babes! Let’s enjoy!




updates, and a message for spring

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  1. Love it Sarah – great update! So happy for you – following your dream and making things happen – keep it up!!! Have fun in the Catskills 🙂

  2. Nadege says:

    It has been a busy month for you Sarah, but really rewarding. I always envy actors who come on the set with their chefs, or have their meals delivered. I can only imagine how they hire the best in the business to cater their parties. I am happy you are finding your niche working with great clients, experiencing a restaurant kitchen… Hands on is the best experience.