How did you start your journey?
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.
Where is your cuisine inspired from?
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.
Private Chef and Caterer | The Pantry by Chef Sally Jane | 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.
Intern/Volunteer | Chez Panisse & Edible Schoolyard | 2007 - 2008
Berkeley, California institution where I was lucky enough to get kitchen experience and volunteered at Alice Waters' Edible Schoolyard project.
Instructor | Culinary Loft | 2005 - 2006
New York City cooking classes/parties venue. I worked as a culinary instructor during my time with them.
Intern | Public Restaurant | 2005
Michelin starred restaurant in New York City where I trained while working towards my culinary degree.
Culinary Student | The International Culinary Centre (formerly FCI) | 2005
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
English, French, Russian
How far can you travel?
Foodie Bahia | 5.0
Chef Sally is great cooking instructor, she is innovative and easy to be around with! She walked me through every step of the menu and gave me some valuable cooking ...
Foodie Noura | 5.0
We had an excellent experience with chef Sally. Everything was wonderful! I would give her 5 out of 5 on all points.
Foodie Offline Booking | 5.0
Sally was really friendly and interactive. I really appreciate the follow up and everything went very smoothly.
Foodie Marie-Noelle | 5.0
We had a wonderful time with Chef Sally! We will definitely do it again.
Foodie Sirine | 5.0
We were hosted by Chef Sally for a birthday cooking class event. 6 girls were there and Chef Sally was more than ready, well organized and on time, very helpful ...