Church Of The Incarnation: Classes

Classically trained French Chef Sarah Baumert is a graduate of the prestigious culinary school at Le Cordon Bleu, Paris, France. After earning her Le Grand Diplome in both cuisine and pastry, she worked at the Michelin 3-Starred Hotel le Meurice and Hotel de Crillon. Upon returning to the U.S., Chef Baumert continued to work in fine-dining restaurants in Ohio (The Refectory) and Arizona (Quiessence, True Food Kitchen), as well as the executive chef at a private residence/ranch in Dallas, Texas. She is a private chef and chef instructor at Sur La Table. She is currently in the process of writing a cook book to be published in 2013.