Sarah Angileri

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Location
Detroit, MI
School
University of Michigan, Ballymaloe Cookery School
Expertise
Regional Italian Cuisine, Uncommon Fruits & Vegetables, No-Recipe Recipes
  • Sarah's first-ever cooking job was preparing paleo stew for an A-list celebrity. Her second: baking banana bread at a villa in Tuscany.
  • She started a regional Italian pop-up restaurant in Chicago with two of her best friends, where she taught herself how to make over a dozen different pasta shapes by hand. Her favorite are tortelli, a larger version of tortellini, and garganelli, a hand-rolled penne.
  • Sarah has her mother and grandmother to thank for perfecting the art of improvisation in the kitchen, a distinctly feminine approach to cooking that guides her relationship with food today.

Experience

While taking classes at New York University's Food Studies program, Sarah got her start in food media interning for Epicurious and Gourmet Live. After several years of working as a brand strategist for CPG brands, Sarah decided to pursue her dream of becoming a chef. She received her culinary training in Ireland, where she learned how to make cheese, butcher a lamb, and bake the perfect loaf of soda bread. After working in restaurants across Chicago, Sarah launched her own business as a personal chef, preparing meals for families, catering dinner parties, and teaching cooking classes. She then joined the culinary team at Home Chef, an industry-leading meal kit company, where she tested recipes for thousands of home cooks. She now writes for specialty food and beverage brands, from small-batch coffee producers to artisan cheesemakers.

Education

Sarah received her bachelor's degree in sociology from the University of Michigan, graduating magna cum laude, before earning a certificate in food and wine from Ballymaloe Cookery School in Cork, Ireland.

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Stories By Sarah Angileri

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