Chef Sarah House has been hired as the new in-house recipe specialist at Bob’s Red Mill Natural Foods, Milwaukie, OR.
In her new role, House will develop a variety of whole grain dishes, including those that are free from gluten or other allergens. Her recipes will appear on Bob’s Red Mill packages, as well as on the company’s web site and blog. She also will assist with new product development.
Prior to joining Bob’s Red Mill, House was the pastry chef at several fine dining restaurants and bakeries in Oregon, California and South Carolina. She is a graduate of the pastry arts program at the Culinary Institute of America at Greystone in Napa Valley, Calif.
“Before even coming to Bob’s Red Mill, cooking and baking with the company’s quality whole grain products was an everyday lifestyle for me,” House says. “When the opportunity arose to join the company, I felt it was the perfect fit for me, and I am ecstatic about the endless culinary opportunities ahead.”
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