This week I have Sara Hauman, You might know her as the yogurt queen from season 18 of Bravo's Top Chef, or from her highly entertaining Instagram cooking videos where she's making some delicious-looking food.

After high school, Sara moved to the south of Spain. Upon returning to the US, she decided to go to culinary school, (which she doesn’t recommend).  She spent the next few years working in restaurants including Brandon Jew’s Bar Agricole. With some experience under her belt, Sara returned to Spain to work at the famed Asador Etxebarri.

On the show, we discuss her love of food growing up, moving to Spain after high school, and going to culinary school. We dig in and discuss culinary school, and why she doesn't recommend it, and she shares her experience working at one of the world's best restaurants in Spain.

We talk about Top Chef, including the application process for her, her experience on the show, and how her confidence grew as she went further in the competition. And now Sara has started a tinned fish company called The Tiny Fish Co, where she's selling Tinned Sea Treats from the Pacific Northwest.

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Sara Hauman

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Sara's Instagram
Sara's Website

The Tiny Fish Co Instagram

The Tiny Fish Co Website
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CHEFS WITHOUT RESTAURANTS

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Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. 

Please contact Angela at [email protected] for information on becoming a member, attending the conferences, or exhibiting. 

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