Food + Earth + Love + Health

I'm Sarah DeLong, a private chef, teacher, and caterer. I've been cooking all my life and focus on creating holistic comfort food with West Coast Canadian and regional American influences–based on where I've lived and my travels. 

"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

I focus on seasonality, local food, ecosystems, plant medicine, and conscious movement. Food, soul, breath, and health are intimately connected and revolve around how we treat ourselves, others, the earth, and what we consume.  When I'm not involved locally at the library, polls, or small businesses, I teach technique, seasonality, and sourcing-local classes.

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). Prior to that, I was enrolled in classes across the United States, including courses at the Institute of Culinary Education in New York City and the International Culinary Center in California. After culinary school, I worked as a cook and server for Chef Adam Kreisel (Chaia Cucina; Sundance Resort, The Globe) at high-end catered events. 

Learn more about my food ideologies here on my blog, browse pictures from my culinary travels, or check out snippets of my newest food experiments. I also maintain recipe and instructional boards on Pinterest