A few months ago Cooked was lucky enough to get a new power player on board. Sarah Arel, former CEO of Chicago area food delivery business Chefmade jumped on board as Creative Director at Cooked. We wanted to know more about her– and we were impressed! Here is what we found in an exclusive interview with Sarah:
Tell me a bit about your background– schooling, interests.
Growing up, I was homeschooled. My mom put a lot of time into fostering my creativity and love of food and art. After my schoolwork was done each day, I would spend hours doing arts and crafts, cooking with my mom, and baking with my grandmother. Ever since then, I’ve always been a little bit of a “Susie homemaker.” I adore throwing big dinner parties, obsessing over every detail and spending hours DIYing the decorations and creating the perfect menu.
I graduated from the University of New Hampshire with my B.S. in Nutrition and Wellness. I went on to start my own catering business and then a meal delivery startup called Chefmade. Just a few months ago Cooked acquired Chefmade and here I am!
What tasks do you tackle at Cooked and what are your favorite aspects of the work?
My job title at Cooked is “Director of Creative Growth” but I have my hands in a bit of everything. I take all of the food photos, handle social media and marketing, and do a bit of graphic design. I also create the menus for Cooked each week, calculate the nutritional information and then spend a day in the kitchen with our chefs doing quality control. I also make all of our pastries… You’re welcome.
What do you see as your skillset that allows you to contribute and succeed at Cooked?
My skills lay at the intersection of food, health and design. My education in nutrition coupled with my years of cooking, and my obsession with good design have given me the the ability to develop and market food that is healthy, beautiful and delicious.
My favorite food is probably eggs. They are kind of an amazing ingredient, from baked goods to breakfast, as the perfect ramen topper to hard boiled and deviled- they just make everything better!
My food ideology is everything in moderation, you gotta balance your beer consumption out with some broccoli. All jokes aside though I want to make farm-to-table eating accessible and hassle free, and prove that eating healthy doesn’t have to mean sacrificing quality taste.
What do you do on your spare time?
I am obsessed with exploring the world and running- I am doing my third marathon this weekend!
Author: Erin Silva Winston