Chef Knecht

Born and raised in Montana. Grown from the love of my grandmother, mother, uncle, aunts, cousins and friends. They watered me with love and praise. Kindness and honesty fed my soul while I grew up learning: ‘Work Hard and You Will Succeed’ and ‘Two Wrongs Don’t Make a Right.’ All that was good came to find me living and loving my life in Montana.

Just as any teenager with angst, hormones and bridled youth I would rebel. I was even named ‘Mrs. Individuality’ for my senior class. Throughout those years I worked at the Yellowstone Valley Guest Ranch under Chef David. He was rough, somewhat crude and disrespectful to the waitresses. He would make jokes about their lack of general know how and we would rock out to Jimi Hendrix, The Doors and Led Zeppelin. I went through my high school summers working long hours for David learning lessons of timing, finesse, and patience. He would tell me “Just Do What I Say, and Don’t Talk Back!” Well I did most of the time and I learned from that, but I will tell you this ‘Don’t go work after dying your hair purple and expect it to go good!’…even if your boss does love Jimi Hendrix. David shared a side with me that I don’t think others saw. He was raw and creative, pushing boundaries and his food-delicious. He was an amazing Chef and a great person. I only wish I paid more attention!

I was drawn to flawed and amazing Chefs along my way, learning what not to do from some and what capability I had from others. Chef Ray at ‘The Grove Hotel’ in Boise Idaho was a big inspiration in my career. I left being the PM Sous Chef at ‘The Cottonwood Grille’ to work for him as the PM salad girl. He had a presence that made you want to learn and strive to live up to his expectations. He was humble and thorough with his training of me.  Proving myself took one year of rotating through the ranks up to PM Saute and Brunch Lead. He held me accountable for every action, praising me in public and critiquing me in private.   From day one he said, “Sky is the limit Sarah, you just have to believe in yourself and never give up!” Chef Ray promoted me to Banquet Sous Chef and I worked directly with Emilio’s Sous Chef Chris. Together we did our best to be apart of making every day run more smoothly. Working where ever needed from the dish station, to making butter roses with the pastry Chefs. We reported to Chef Ray and took his direction to the kitchen crew. I worked multiple banquets/events from 500-12people, helped on the dinner line, made soups/stocks/dressings, worked on the Sunday brunch and holiday brunches, helped with VIP and room service. Chef Ray showed me how to do ice carvings and while we worked together he would share stories of his father who was also a Chef and his past experiences of coming through the ranks in the kitchen. Day to day I was carved into a Chef and given the wings to sore in the sky and see a new perspective. It was a wonderful place to work, I belonged. Chef Ray was full of life and he had way of reaching into someone and showing them their true potential.

As always my hunger for learning led me to a new canvas, Alaska. Except for this time there was no Chef to learn from. It was me, I was the Chef. I blossomed into a beautiful wild flower. Planning my own menu, and executing it to my standards. I had this fire inside, and in unfamiliar surroundings it nourished itself with landscape and weather. Inspired I began to come into my position of service and the true enjoyment of making others satisfied and happy. Surprising them with an insight into their desire and comfort. Working with a team that had the same intensity and drive for a higher level of thoughtfulness and compassion. Always new and challenging, I worked and played in the most beautiful places. Out my window whales, bears, glaciers, birds, otters, dolphins, wolves, fishing boats and moose. Kayaking, hiking, exploring, and cooking I was it in the moment! The crew I worked with on the yacht was free and overflowing with passion for life. It exploded from them and I just wanted to be closer to each one of them to learn what they knew.

As each petal of my life unfolds and flourishes, then falls away I am thankful for its time and its teachings. My fire has turned to smolder and now it ever burns redefining and glowing gold.