Sarah Dealy

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Location
Colorado
School
Whatcom Community College
Expertise
Adventurous Eating, Kitchen Expertise, Food History
  • Sarah has worked in the kitchens of six Michelin-rated restaurants across North America.
  • She has traveled to nine countries (and counting) to cook, eat, and write about local recipes, ingredients, techniques, and food culture.
  • In 2019, she completed Canlis' wine course, a program taught by James Beard-awarded master sommeliers.

Experience

Sarah started working in hospitality when she was 18, washing dishes in a greasy mom-and-pop diner. In the nine years since then, she has been on a food-obsessed mission to master techniques and taste them all. Whether she's wrapping gyros, shaking cocktails, smoking brisket, working a wok, or baking Danish pastries, she's taking notes and writing stories about the diverse techniques, ingredients, recipes, and cultures that make food so much more than just a means of survival.

Education

Sarah has an associate's in science from Whatcom Community College in Bellingham, WA.

The Takeout Editorial Policies

The Takeout’s industry-leading editorial coverage is the result of collaboration between writers and editors with a wide array of experience and expertise in the world of food and drink. Every article is fact-checked by our team of editors to ensure accuracy. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to both inform and entertain our readers, telling them everything they want to know (and more) about food. We strive to always provide a well-rounded reading experience, bringing both the biggest food news of the day and a break from the news. Additional information on our editorial process available here.

Stories By Sarah Dealy

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