Born and raised in South Carolina in a food-centric Southern family, Sarah developed a deep appreciation for nostalgic flavors, seasonal ingredients, and the magic of a home-cooked meal from an early age. That passion led to a career spanning over a decade as an executive pastry chef in some of the country’s top fine dining restaurants, including establishments in Charleston, Baltimore, and New York City. 

 With a foundation in classic techniques and modern innovation, Sarah brings a composed yet approachable perspective to the McCormick Test Kitchen as the Assistant Culinary Editor for North America. Whether crafting recipes for home cooks or editing recipes for the Food Away From Home Team, Sarah remains dedicated to honoring ingredients, celebrating flavor, and making every dish count.

When she's not busy being the comic relief for the test kitchen she loves spending time outside with her two young boys and husband, reading and watching Orioles baseball.