Sarah Pachelli never intended to become a chef. After seven years of artist-living and yoga-teaching in Los Angeles, Sarah moved to New York and became increasingly interested in the culinary scene. Whenever creatively stifled, whether with writer’s block or during an acting lull, Sarah would find herself flour-stained and happy, baking away in her kitchen. Cooking, she realized, was the creative process actualized, from conception to consumption.

As a perpetual academic and budding gourmand, Sarah completed the holistic chef’s training program at the Natural Gourmet Institute, where healthy food is the top priority and nutritional courses are an added bonus. She has also worked at the acclaimed Blue Hill restaurant and as the sous chef for the president of Columbia University. Along with her culinary crusade at Kitchen Little, Sarah also teaches yoga and is developing a line of healthy snacks.

SHARED by: Gymtime