Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My training is classic French but my first experiences were in kitchens in New York and San Francisco where I learned to play with flavors and techniques from around the world. These formal culinary lessons built upon my childhood experiences growing up around Europe and I've been lucky enough to continue to travel extensively, learning new dishes from locals as I go. I most love to take local seasonal ingredients and use them in new and unexpected ways making for a comforting yet exciting meal.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I threw my first dinner party in the fourth grade. I gave invitations to my family and sat them down for a three course meal at our dinner table. Growing up around the world, we had housekeepers who worked along side my mother (who was an excellent cook) and learned their local specialties. I constantly trying to broaden my horizons in the kitchen, mostly through travel, and finally decided it was time to formalise my training with a course at the French Culinary Institute in New York City, receiving my Grand Diplome in Culinary Arts in 2005.
Chez Panisse & Edible Schoolyard
Intern/Volunteer (Sep 2007 - Jul 2008)
Berkeley, California institution where I was lucky enough to get kitchen experience and volunteered at Alice Waters' Edible Schoolyard project.
Instructor (Dec 2005 - Aug 2006)
New York City cooking classes/parties venue. I worked as a culinary instructor during my time with them.
Intern (Jun 2005 - Oct 2005)
Michelin starred restaurant in New York City where I trained while working towards my culinary degree.
The International Culinary Centre (formerly FCI)
Culinary Student (Mar 2005 - Nov 2005)
The Pantry by Chef Sally Jane
Private Chef and Caterer (Nov 2005-Now)
Since graduating from culinary school I have consistently worked as a private chef and caterer in New York, San Francisco, London, Paris, North Yorkshire, and a private boat in the Mediterranean. In addition, I have worked teaching cooking classes, been featured in cooking demo videos for the American morning news show "Today", and written for a variety of international publications. I also have maintained my blog, chefsallyjane.com, featuring my foodie adventures and recipes for 5 years now.
Beirut, Beirut Governorate, Lebanon
Travel: 75 kms