SARAH STEFFAN
Sarah Steffan didn’t fully understand what it meant to be a chef until she was one. Harmoniously combining flavors was one part. But the other was spending time with gardeners of all kinds, local farmers, butchers, and preservationists. It involved learning and planning, and having a hands-on approach to food, from ground to table. Luckily, Sarah unknowingly began training for this role years ago on a small rural farm in Pennsylvania.
“Just growing and being raised around fresh food made me realize that I didn’t have to do a lot for it to taste good,” says the now executive chef at Blackberry Farm’s The Dogwood.
Growing up just down the road from their grandmother, Sarah and her siblings spent long summer days
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