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About Sara Gibbs & Culinary Innovations
Sara Gibbs is a graduate of Sullivan University’s Culinary Arts Management program. She was the Distinguished Alumna in April 2006. She also has a Master’s Degree from the University of Maryland in Library Science. Sara has worked as a professional chef for the past thirteen 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. Having had numerous opportunities to work with nationally known chefs has given Sara a unique perspective on food preparation. She has worked with Jane Butel, Nick Stellino and John Ash. She has also worked with some talented local chefs including Joe Castro, John Castro and Anoosh Shariat. These wonderful experiences have influenced Sara in her personal chef work during the past 7 years. She has cooked for families, for individuals transitioning to healthier diets and for small groups celebrating special occasions. Sara recently joined the talented team of chefs working for Chefsline.com, teaching novice cooks to refine their skills through an interactive Web site and scheduled telephone conferences. She also teaches cooking classes at gourmet shops in the Louisville area.
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.
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