Chef Sarah
My interest in healing through food and lifestyle has been the driving force in my cooking style. I have an interest in organic sustainable food, juicing, fasting, ancient cultures and wisdom and healing the gut with fermented foods.
I am currently studying Whole Food Medicine with Don Tolman via UniverCity.
Contact Sarah Wilton
Call: 0437 475 653
Email: chef.sarah@outlook.com
Visit my site: nourishedsoulsanctum.com.au
Find me on Facebook: chefsarahw
Find me on Instagram: Chef__Sarah
How did your chef’s career begin?
After completing my training in 2003 at the iconic “Bather’s Pavillion” Balmoral Beach in Sydney, I travelled to China and Southeast Asia where I fell in love with the art of Asian cooking and herbs. Travelling and living abroad was life changing providing me with invaluable skills and life experience. Returning to Australia, I took on the position of head chef at the Crackenback Cottage restaurant, leaving there to teach commercial cookery at TAFE.
What prompted you to start your own catering business?
Before my daughter was born I had the realisation that being a full-time Head Chef would not leave me with the time I wanted to be a mother. Whilst tossing up my different options, a friend suggested I cater for a private family party, and since that day I haven’t looked back.
What services do you offer?
I am a whole food caterer focusing on using local, organic, ethically grown, sustainable produce. I cater for all size events from small dinner parties through to large events.
What are your core beliefs?
“Just eat real food” is the saying I live by. Real food, not chemicals, not numbers. I believe food can be medicine and am constantly inspired by contemporaries in the industry such as Pete Evans, Kylie Kwong, Nutritionist Cindi Omeara, Sarah Wilson, and Michael Pollan.
I’ve come to see first hand the importance of sustainable ethical farming practices, the effects this has on our bodies, community, & the world. Farming is a true dedication to life itself and I am in admiration of any farmer, but in particular, those who do it consciously and ethically.
What does it mean to be part of the Great Lakes Food Trail?
I am in awe of our local producers and their commitment and hard work to their food philosophy. Having access to such incredible local produce makes my job an absolute dream. When it comes to food, “think global, act local” and be the change you want to see.