“We all should have a type of garden to complement our kitchen, even if it is just a little basil, rosemary, or cilantro growing in a pot.”
Sally Schwartz
Photo By/Courtesy of Meredith E. Abarca
Sally Schwartz, during this recording, was the owner and chef (of pastry and savory foods) of El Paso Cookie Inc. Her journey into the food industry as a way of making a living is a life-long interest in food. She was raised by family members passionate about cooking, gardening, preserving, and running restaurants. This interest let her to obtain a Master’s degrees in Applied Psychology with a Focus on Food. Her master’s thesis was on how chocolate affects the brain and thus, impacts our moods. Her first restaurant job was at The Coyote Café in Santa Fe, NM, and she has worked in the kitchens of some well-known executive chefs like Wolfgang Puck. From chocolate cookies made with Ibarra Mexican chocolate to cabbage with bacon, to gourmet sandwiches were regular items at El Paso Cookie Inc. Her passion for cooking led to running a cooking academy from within El Paso Cookie Inc. For Sally, food should be accessible to all and we all should have a garden—even if this is only a small pot of basil. (01/14/2019)
"Food is a right, not a privilege."
Recipes
Lemon Preserves
By: Sally Schwartz
Type: International
Serves: 40 People
Prep Time: 15 minutes
Cook Time:
Resources
Scholarly Reflection: “A Culinary Career built on Serendipity Moments”
Scholarly Sources: Urban Gardens
Recipes
Lemon Preserves
By: Sally Schwartz
Type: InternationalServes: 40 People
Prep Time: 15 minutes
Cook Time:
Resources
Scholarly Reflection: “A Culinary Career built on Serendipity Moments”
Scholarly Sources: Urban Gardens