MEET THE CHEF
Hi, I’m Sam, an ingredient-obsessed foodie and trained chef with a passion for seasonal cooking and a hunger for knowledge about that which connects us all: food. Whether you zap most of your meals in the microwave or you have a sous vide machine in your kitchen arsenal, we all need to eat. Finding recipes and ingredients that make you feel good can be tough, but I've got your back.
MYRA KORNFELD cookingwiththemuse.com & myrakornfeld.com
Sam provided valuable assistance with a big event I held this spring, one that involved offsite catering for 100 people. She helped with all the advanced food-related preparation; and on the day of the event, she did a spectacular job of presenting the dishes, supervising other assistants, and feeding everyone while I was busy with many other aspects of the evening. She has also assisted me in the kitchen on other occasions. She is hardworking, personable, capable, on-the-ball, and a joy to worth with!
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SHUMAN LIU
Chef and food writer
I was Sam’s classmate at the Natural Gourmet Institute. The moment I met Sam, she caught my attention. In a class of 16 women from around the globe, Sam welcomed us to New York City with open arms. She organized many activities such as a field trip to Stone Barns and multiple meals throughout our time in NYC. Our class would not have been so close if it were not for her efforts of connecting us.
Sam is seriously passionate about food. She has a large collection of cookbooks and she takes note and reports back which book has a better recipe of what. Her knowledge of food and good restaurants is striking. Even though I’m now back in China working as an executive chef at a vegetarian restaurant, whenever I encounter an exotic food item, I’ll ask Sam first before turning to Google.
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Before working with Sam, I could "get by" in the kitchen, sticking to what I knew and feeling for the longest time that going beyond that was just never in the cards for me. Recently though, I had begun to question that doubt, and simultaneously had been diagnosed with a GI condition that I wanted to treat holistically, without the use of medication.
Sam takes a comprehensive approach as an instructor. She took time to gather my background and dietary information, food preferences and goals for our time spent together. She then customized lesson plans and recipes and started our lessons off at the grocery store or farmer's market, helping me become even more invested in the process and the final outcome of the meal. Over the course of 3 lessons, I grew exponentially, in both my skill and intuition, and, also, in my knowledge of foods and preparation techniques that were ideal for GI health and optimal digestion. Sam also made great recommendations for equipment, cookbooks and food blogs, exposing me to resources that will continue to support my growth and exploration in the kitchen far beyond our one-on-one time together.