Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000

Quarter-Finalist

Sara Cox

I'm leaving my full-time job to chase my dream of becoming a private chef and taking my company, Sarandipity Fare, to the next level.

Currently 6

in the Quarter-Finals

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You decide who will appear in Taste of Home magazine, and win $25,000!

Voting for Semi-Finalists ends Thursday the 22nd of May at 7PM PDT

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Who or what inspires you to cook?

I have always been inspired by the connections made over food, and serving others. Food is used to celebrate all of life’s occasions big or small, happy or sad. I am lucky to provide the dishes used to do so. I am constantly inspired by fresh, local, high quality ingredients and highlighting the natural flavors they possess. Watching people gather around a table and create memories with friends and family while enjoying my food, brings a smile to my face time and time again.

What's your all time favorite dish to make?

Anything involving fresh, local, seafood. There is nothing as good as fish right off the boat, shrimp that have only been out of the salt water for an hour, steamed blue crab you caught on a line off your dock, or oysters just harvested from the river. Your options are endless and the possibility of dishes stretch far and wide with high quality, fresh as you can get, ingredients.

What would you do with the $25,000?

I would use the $25,000 to enhance my kitchen and purchase equipment needed for safe and efficient meal preparation. Investing in advertising is crucial for growing my business, Sarandipity Fare, and allow me to reach more clients. Any remaining funds will go towards expanding my culinary education and skills, so that I can provide the best possible service. This investment will help me with my goal of becoming the chef I know I can be as I take the leap to pursue my dreams full-time.

James Beard Foundation

Help Sara Cox become the next Favorite Chef with a tax-deductible donation. Your support helps create a more equitable and sustainable future in the restaurant industry.


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