Food + Earth + Love + Health

I'm Sarah DeLong, a private chef, teacher, and caterer. I've been cooking all my life (I baked my first cake at age six) and focus on creating holistic comfort food with West-Coast-Canadian and regional-American influences based on my homes and travels. My focus is always on seasonality, local food systems, herbalism, movement, and conscious eating. I believe that food, soul, life, and health are intimately connected and revolve around how we treat ourselves, others, the earth, and what we eat.  

When I'm not hosting children's events and clerking at my local library, I teach technique, seasonality, and sourcing-local classes out of my kitchen. I also work as a cook and server for Chef Adam Kreisel (Chaia Cucina; Sundance Resort, The Globe) at high-end catered events. I'm known for my never-would-have-guessed-it-was-gluten-free baked goods. I've been eating gluten-free for several years for my health, and have additional experience cooking for vegan, vegetarian, and paleo diets. 

I trained at the Park City Culinary Institute (2016) with Adam Kreisel, Houman Gohary (Good Karma), Rebecca Millican (La Caille), and Greg Neville (Lugano). Before that, I took classes across the United States, including courses at the Institute of Culinary Education in New York City and the International Culinary Center in California. 

You can keep up with me on Twitter and Facebook. Learn more about my food ideologies on my blog, or browse pictures from my culinary travels. I also maintain recipe and instructional boards on Pinterest.

"Cooking demands attention, patience, and, above all, a respect for the gifts of the earth. It is a form of worship, a way of giving thanks." (Judith Jones)