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Sarah Leavell
  • Female
  • Porter, OK
  • United States
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Sarah Leavell's Friends

  • ABOUBACAR KOUYATE
  • Brandon C Belarde
  • Chef Vyacheslav Gonchar
  • Ida Shen
  • Bryce Klein
  • craig ( kevin ) jordan
  • Daniel Kelada
  • Russell Cooper CEPC
  • Kealan O'Boyle
  • Daniel Yoka
  • Sergio Tasende
  • Alexandra Saunders
  • Dino Matelli
  • Pamela Mock
  • Simon Ng

Sarah Leavell's Groups

Sarah Leavell's Discussions

Chaine De Rotisseurs young Chef Competition
6 Replies

Hi has anyone out there had any experience with the Chaine De Rotissuers young Chef Competition? This is my first time entering and I am open to any advice tips and information about the competition…Continue

Started this discussion. Last reply by Sarah Leavell Feb 28, 2011.

Help! I need unique ideas for using up stale bread!!!
17 Replies

Does anyone out their have creative unique ideas and recipes for using up stale bread? I have done croutons, bread pudding, crostinis, and bread crumbs. The kitchen overflows with all of these items…Continue

Started this discussion. Last reply by Daniel Kelada Jun 24, 2010.

Working with Agave Nectar, Vegan and Gluten free baking
7 Replies

Has any one used Agave nectar for baked products. And any advice for vegan and/or gluten free baking, I don't have very much experience in these areas and I am adding these categories to my dessert…Continue

Started this discussion. Last reply by Jim and Mary Bowers Jan 26, 2013.

 

Welcome, Sarah Leavell!

Latest Activity

Sarah Leavell is now friends with Brandon C Belarde, ABOUBACAR KOUYATE and Chef Vyacheslav Gonchar
Jan 27, 2013
Jim and Mary Bowers replied to Sarah Leavell's discussion Working with Agave Nectar, Vegan and Gluten free baking
"I have heard that agave is really no that good for you because of all the processing involved.  I usually use real maple syrup or raw honey for my gluten-free/paleo baking. "
Jan 26, 2013
Sarah Leavell commented on Sarah Leavell's photo
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chilled soup

"Thanks! "
Dec 3, 2011
Kamalika Dasgupta commented on Sarah Leavell's photo
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chilled soup

"wowwwwww"
Dec 3, 2011
Sarah Leavell commented on Sarah Leavell's photo
May 27, 2011
Chef Green43 commented on Sarah Leavell's photo
May 26, 2011
Paul Brown CEC and Sarah Leavell are now friends
May 19, 2011
Sarah Leavell updated their profile
May 9, 2011
Sarah Leavell replied to Sarah Leavell's discussion Chaine De Rotisseurs young Chef Competition
"Thanks for the tips. I do coaching for young culinary students and we actually had the same discussion about one judge liking crispy fish skin for example and another hating it etc. I think I used scallops in my example though =) I have done some…"
Feb 28, 2011
Greg Mueller CEC, CCA, WCC, CDM, replied to Sarah Leavell's discussion Chaine De Rotisseurs young Chef Competition
"competitions are tough because what you think might look like a gold or silver in your eyes or your peers is not always seen that way.  i have chaired a few events and have gotten to spend some extensive time with a varitey of judges. …"
Feb 26, 2011
Sarah Leavell commented on Sarah Leavell's photo
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Trout w/ juniper beurre noisette & sundried tomato tabouli

"One of my best selling seafood dishes on the menu currently."
Feb 26, 2011
Sarah Leavell commented on Sarah Leavell's photo
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Cold app. project capstone class

"My company website is on my page check it out. We are a cutting edge establishment for our area very groundbreaking and trend setting......a "young" restaurant that is a lot of fun to work at."
Feb 26, 2011
Sarah Leavell replied to Sarah Leavell's discussion Chaine De Rotisseurs young Chef Competition
"Thanks for the advice! I am a pastry chef and a "young" / nontraditional  one at that so I think the dessert will probably be a strong point. I too have done ACF competitions and have been thoroughly irritated by a couple of old…"
Feb 23, 2011
Greg Mueller CEC, CCA, WCC, CDM, replied to Sarah Leavell's discussion Chaine De Rotisseurs young Chef Competition
"i had quail, crawfish, mountain trout, dried cherries, swiss chard, coffee beans, parsnips.  I think that was it.  i compete alot with the acf and judges do not score it like that.  I dont feel that the kitchen scores weigh very…"
Feb 23, 2011
Sarah Leavell replied to Sarah Leavell's discussion Chaine De Rotisseurs young Chef Competition
"What to expect? How to practice/prepare for the competition? Do the judges look for modern plates or lean towards more classic presentations that show traditional culinary skills? What sort of ingredients did you receive in your mystery basket? How…"
Feb 22, 2011
Greg Mueller CEC, CCA, WCC, CDM, replied to Sarah Leavell's discussion Chaine De Rotisseurs young Chef Competition
"i competed in febuary 2009 at the south central region in Asheville NC, what questions do you have?"
Feb 22, 2011

Profile Information

About Me:
Hi my name is Sarah. I am a Sous chef at a restaurant and resort on the edge of Fort Gibson lake near Wagoner, Oklahoma. Cooking is a true joy to me and the way I express my creative side. I tease and say that I have been cooking since before I was tall enough to reach the stove. My priorities pretty much rank as follows: God, My Family, My culinary career.
Company or Personal Website:
http://www.thecanebrake.com
What is your favorite recipe creation?
Pumpkin Rum Mousse Tarts in Pecan Caramel Shells
When did you enter the Culinary Profession?
Four years ago
Who is your favorite Musical Artist?
Eagles and any thing classic rock or country
What is your favorite TV show?
Hell's Kitchen and Kitchen Nightmares (Ramsey rocks!!)
If you could have dinner with any three people who would it be and why?
Auguste Escoffier, Marie-Antoine Careme and Charlie Trotter all three are culinary greats. Although the first two are dead they greatly influenced this industry. I feel that Charlie Trotter is a modern day culinary genius.

Sarah Leavell's Photos

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Comment Wall (22 comments)

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At 3:32am on February 2, 2011, Chef Kevin Doherty said…

 

 

Thanks for your kind words.....I am posting some new pictures...I'm stuck inside with a few rare days off from work to deal with the snowstorms...I have like literally 36" of snow in my yard with a foot on the way tomorrow....global warming???? I wish!!!

At 8:00am on November 4, 2010, Tim Recher, CEC said…
Thanks Sarah. I keep meaning to put some more on here. I'll get around to it soon. Best of luck
At 4:43pm on July 2, 2010, David Simmons CEC said…
Thanks for the nice comments. My photo album was a little empty, so I decided to add a couple I had on my iphone from my New Years Eve menu.
Take care,
At 1:27pm on June 4, 2010, Russell Cooper CEPC said…
with extra bread or cake scraps, I will place the cake and/or bread scraps in a mixer and add some moisture to the mixture, for example use some ganache or a good berry preserve. Make the mixture flavorful and moist enough to be able to scoop or roll into balls. Add alcohol or compounds or extracts or some flavor and then roll the balls in chocolate and call them whatever you want. Chef's secret balls! You could really do any flavor combination here with sweet and savory mix. if this does not make any sense, let me know and I will explain better.
At 12:13pm on May 27, 2010, Earl R. Arrowood, Jr. said…
Glad you liked my "Food on Floor" flowchart. It is NOT to be taken seriously!!!

B.T.W....I didn't create it...... I am ONLY the "MESSenger"! All the best to you.
At 11:19pm on May 24, 2010, Russell Cooper CEPC said…
My first bit of advice: you will probably be working for someone for a while, unless you start your own business, don't let anyone make you hate what you are doing. I would always tell my bosses that, if you make me hate coming to work and playing with food, then I will look for another job. I love what I do too much to let anyone make me hate it. Never stop experimenting or searching for a new twist on an old classic. Always try to learn something new, whether its food related or not. A good pastry chef will not only be a pastry chef, that person will also be a baker, a carpenter, a designer, an architect, a super-taster and there are many more hats to be worn. So, like I said, always try to learn something new. Keep asking questions and picking other people's brains. I think thats good for now.
At 7:46am on May 24, 2010, Russell Cooper CEPC said…
I thought that would be a little better. And I agree, the savory side does add complexity and depth to my sweets. I do have some pics, but its a matter of time to actually upload them, I will though. Also, it doesn't matter how old or young you are, you just need to have a love for the food.
At 10:33pm on May 23, 2010, Russell Cooper CEPC said…
Hello Sarah, very nice to meet you.
I will have to alter that just a little now that you made that comment, come back and check it out, then let me know what you think.
At 1:07pm on May 14, 2010, Sergio Tasende said…
Thank You Sarah!!!
At 10:41am on May 14, 2010, Pamela Mock said…
Sarah,
Thank you for your kind words. I have loved my involvement with young future chefs. Teaching is so rewarding. I look forward to talking to you again.
Pam
 
 
 

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