Get To Know Sarah Joseph

Chef Bio

I have been cooking my whole life, I can’t remember having a job where it wasn’t cooking or baking. I went to chef school at Algonquin College when I was 19 and it was the most amazing experience, I would go back 100 times again.

It brings me so much joy to see people enjoy my food. To be able to share my life’s experiences through food is so awesome.  I have learned so much along the way and to be able to open my own shop and showcase that is a dream come true. I feel so blessed and I am having the time of my life.

Chef Q & A

1.  When did you start cooking? 

I started cooking as young as I can remember. Always helped my mom and grandmother in the kitchen.

2. How did your passion for food begin?

I just always loved to cook and to try new foods. My passion really picked up when I started working at Tuckers Market place. I had so many opportunities and they were very encouraging.  They were the ones that sponsored my apprenticeship program at Algonquin. So, without them I would not be where I am today.

3. Describe the favourite dish you make:

I love making Legume. It’s a Haitian dish my mother-in-law taught me to make along with many other Haitian recipes. She is a great cook!

It’s loaded with spinach, carrots and chayote which is a small squash type vegetable.  It has lots of stewing beef in it as well which is carefully prepared and seasoned with lime juice, salt, clove, tomato paste and a few other secret ingredients. The beef is simmered at the bottom of all the vegetables, so it gets supper tender. This is probably the longest recipe I have every made but it’s so worth it. After about an hour or so you remove all the vegetables and smash them up with a mortar and pestle and serve it over jasmine rice.

4. How often do you change your menu? What are your favourite ingredients to cook with? What ingredients do you shop for at Wholesale Club?

I love grocery shopping in general.  It can be any type of food. I could spend all day browsing the aisles. I buy most of my food items, containers, and beverages for my Café at Wholesale Club. They have everything I need, and a have great variety. The staff is amazing as well!

5. How would you describe the food at your restaurant? What are some of your signature dishes? If you were trapped on a deserted island for the rest of time and could only eat three types of food, what would you choose to eat?

Sushi, pizza, cheesecake.

Follow Sarah Joseph

Website: thekitcheness.com

Facebook: The Kitchness