 |
 |
 |
 |
 |
 |
 |
About Sara Gibbs & Culinary Innovations
Sara Gibbs is a graduate of Sullivan University’s Culinary Arts Management program. She was honored as the Distinguished Alumna in April 2006. She also has a Bachelor’s Degree from West Virginia Wesleyan and a Master’s Degree in Library Science from the University of Maryland. Sara has worked as a professional chef for the past fifteen years. She was the chef/manager at the Cottage Café, Sous Chef in Brown-Forman’s Bourbon Street Café and Culinary Development Chef at Lynn’s Paradise Café for 6 years. Currently she is assisting Ouita Michel and Paige Richardson with food services at Woodford Reserve Distillery in Versailles, Kentucky. These wonderful experiences have influenced Sara in her personal chef work during the past 9 years. She has cooked for families, for individuals transitioning to healthier diets, and for small groups celebrating special occasions. An advocate for local food and local farmers, Sara serves as Secretary for Slowfood Bluegrass and uses vegetables and herbs grown on her 18-acre farm when available. She also does culinary research for internationally known food writer, Molly O’Neill, does food styling, and teaches cooking classes at gourmet shops in Louisville and Evansville.
Professional memberships
Published Recipes
Sara’s recipes have been published in Secrets of Louisville Chefs, Splendor in the Bluegrass, the Louisville Courier-Journal, Southern Living, Bon Appetit as well as many other national publications. Sara's food has been featured on The Food Network, Turner South and The Oprah Winfrey Show. Sara and her husband, Tom, recently published a cookbook entitled Southern Thighways: Thigh Recipes with a Southern Accent. Sara has also developed recipes for promotional publications at the request of Southern Comfort and Fischer Meats. |
||
|
|
|
