Sally Frey has a wealth of knowledge and experience in gastronomy, foreign cuisines, and the study of wines. She has traveled and studied extensively throughout Europe, Mexico, Northern Africa and Asia. Her culinary education began in Thailand then lead to comprehensive studies in France. She holds degrees from institutions in America, Australia and England. Her advanced knowledge and experience in wines and oenology earned her the title Certified Wine Judge granted by the American Wine Society and the Society of Wine Educator’s.
As a life long active learner, she teaches through example as she continues to study and improve her academic abilities and culinary skills. Last year, she went on her second tour of Mexico with Chef Rick Bayless, worked with Brooklyn Chocolatiers who are doing innovative bean to bar production and exploring social justice and sustainability issues surrounding cocoa, attended the Ferran Adria “Notes on Creativity” exhibit at The Drawing Center in New York and the following lecture by Ferran Adria in Toronto, Canada. Over this coming term break she is going to Belize to work on Cocoa plantations to learn how to make her own chocolate from bean to bar. Each year she attends professional conferences, workshops (from advanced sushi and sake studies at The California Academy of Sushi to chocolate and pastry courses at the former Notter School in Florida and The French Pastry School in Chicago). She traveled to India to study ayurveda and has worked with Julie Sahni to advance her practical knowledge in Indian cuisine. She was a participant at Madrid Fusion in 2010 and took a student leader of our Slow Food chapter to Terra Madre in Italy that same year (one of only 8 students selected world wide). Trips to Vietnam and Indonesia help to solidify her understanding of Asian cuisines. She presented at New York University at the Global Gateways Local Connections June 2012 conference. She completed the Burgh Bees Beekeeping 101 course and keeps a hive in the Homewood community apiary.After every conference, workshop or trip that she takes, she incorporates her newly gained knowledge into the classroom.
She was the author of the companion materials to the American Culinary Federation Garde Manger text and her food writing and styling has been published in both local and international works.