Location
Brooklyn, New York
School
Whatcom Community College
Expertise
Adventurous eating, Kitchen tools, 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 ten 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. As a food journalist, she has contributed to publications such as Chowhound, Tasting Table, Daily Meal, and more.
Education
Sarah has an associate's degree in science from Whatcom Community College.
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.
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Is the Grand Slam Burrito on Denny's new value menu good enough to bring the nostalgic breakfast chain back from the brink? We had to find out for ourselves.
By Sarah Dealy
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