Sara Moulton – Alumni Bio
Major: Culinary Arts
Job Title: Chef/Media Personality
Location: New York, New York
Sara Moulton, host of PBS series Sara’s Weeknight Meals, began her culinary education at The Culinary Institute of America, graduating with highest honors in 1977. For the next seven years, she expanded her skills in a variety of restaurant positions. In 1979, while she was the chef at Cybele’s Restaurant in Boston, Sara met Julia Child and began working with her as the associate chef on the PBS series Julia Child and More Company. Shortly thereafter, at Ms. Child’s suggestion, Sara capped off her initiation into the culinary arts with a brief but intense apprenticeship under master chef Maurice Cazalis at the Henri IV Restaurant in Chartres, France.
After moving to New York in 1981, Sara worked as sous chef at the Café New Amsterdam and chef tournant at La Tulipe. In 1982, she co-founded the New York Women’s Culinary Alliance to create an “old girls’ network” for female food professionals. A year later, she was hired as an instructor at Peter Kump’s New York Cooking School, where she discovered her love of teaching.
Sara joined Gourmet as a food editor in 1984 and was named the magazine’s executive chef in 1987. That same year she became the executive chef of ABC’s morning news program, Good Morning America (GMA), working behind the scenes with guest chefs such as the legendary Jacques Pépin, Wolfgang Puck, and Marcella Hazan. She began making on-air appearances in the early nineties, and was later named GMA’s food editor.
Sara was one of the first chefs to appear on the Food Network along with Bobby Flay and Emeril Lagasse. Her show Cooking Live ran from 1997-2003 followed by Cooking Live Primetime in 1999 and Sara’s Secrets from 2002-2005. She has published four cookbooks including Sara Moulton’s Home Cooking 101, Sara Moulton’s Everyday Family Dinners, Sara’s Secrets for Weeknight Meals, and Sara Moulton Cooks at Home. She currently has a blog, Sara’s Kitchen Revelations, on her website, SaraMoulton.com, and has an iPhone app called Sara’s Kitchen, which includes 60 recipes, 60 photos, and 10 videos. Sara also writes a weekly column for the Associated Press called The Healthy Plate, a monthly column called Sunday Suppers for the Washington Post, and a quarterly column for the University of Michigan alumni magazine.
The Culinary Institute of America honored Sara as the 2001 Chef of the Year and, in 2002, she was named Who’s Who in Food and Beverage in America by the James Beard Foundation. In 2011, Sara Moulton’s Everyday Family Dinners was an International Association of Culinary Professionals Cookbook award winner in the category of Children, Youth, and Family.
On April 25, 2018, Sara Moulton was honored at the CIA’s annual Leadership Awards event with an Augie Award®—given to those who exemplify the CIA’s values of leadership, creativity, and depth of knowledge. Read more >