Chef Sara Myron: Exquisite Service to the Community
By Margaret MacKenzie
Giving back to the community is a driving force for many culinary professionals. The very nature of our work is an act of caring and giving comfort. It is often hard, if not impossible, for many chefs to say “no” when asked to donate their time and talents to a worthy cause. For Personal Chefs Cooperative member Sara Myron, owner of My Chef Sara in Gig Harbor, Washington, saying “yes” to donation requests has brought her a wealth of experiences, influencing both her cooking style and business ethic.
Sara nurtured her love of cooking in the kitchen of her church where she was the go-to volunteer to plan and execute events of all sizes. When a friend with a health emergency was unable to cook for her family, Sara saw to it that the household refrigerator was filled with a week’s worth of meals, allowing her friend’s recovery to be worry-free. This act of kindness laid the foundations for what was to become My Chef Sara – Exquisite Taste, Exquisite Service.
My Chef Sara began offering an array of services in 2005 and Sara soon established a reputation for innovative cuisine and exceptional customer care. True to her dedication to community service, Sara also maintained an active schedule as a youth counselor at her church, participating in mission programs and offering children’s cooking classes which emphasized health and nutrition. It seemed natural that when a worthy cause needed culinary assistance, Chef Sara was once again the go-to volunteer.
The Seattle-area premiere of the highly acclaimed documentary “Darius Goes West” was the centerpiece of the Movie, Mingle and Munch fundraiser on February 24, 2009, benefiting several local youths afflicted with Muscular Dystrophy. The film profiles Darius Weems, a Georgia teen with Duchenne Muscular Dystrophy who travels across country to raise awareness of his disease in hopes of getting a customized wheelchair from the crew on the hit MTV program, Pimp My Ride. http://www.mychefsara.com
It was no surprise when asked to participate in the event that Sara saw the opportunity to not only showcase My Chef Sara, but most importantly, to contribute to a meaningful cause. Darius, his film crew and 300 guests enjoyed an evening of exquisite food and superb service, flawlessly provided by Chef Sara Myron. Sara says, “It was an honor and inspiration to meet Darius and his crew. Darius continues to receive tremendous recognition for his efforts to raise awareness of Duchenne Muscular Dystrophy.” As for Darius, he’ll remember his time in Seattle fondly especially because, “My Chef Sara baked the best fudge brownies of all time!”
In April, 2009, Sara received a call from friend and audiologist Mary Wade. Several of Mary’s clients were hard of hearing athletes who would be heading to the Texas School for the Deaf in Austin to begin training for Deaflympics 2009. Well staffed with experienced coaches and administrators, the training camp lacked a skilled chef to feed the 20 athletes and their 5 coaches over the course of the week. Sara seemed the perfect choice. Coming along as Sous-chef, 18 year old daughter Deanna would not only enjoy time in the kitchen with her mother, but also be able to help bridge the communication gap, having taken three years of American Sign Language in high school. Venturing into the heat of a Texas summer, Pacific Northwest native Sara had found yet another way of spreading her brand of culinary goodwill.
According to Sara, “The athletes welcomed us as part of their family—we have become close friends with several of them and have continued to stay in touch. We definitely hope to cook for them again someday! My week in Austin, Texas with the USA Athletic Team was the highlight of my summer.”
The energy-packed week of cooking for the athletes was followed by an equally satisfying adventure – attending an annual personal chef conference in New Orleans. True to Sara’s ethic, after savoring the Crescent City’s eclectic cuisine and imbibing in a signature cocktail or two, she gave back to the community. Spending a day preparing a meal for the many volunteers of the St. Bernard Project, Sara helped make a difference in the recovery and rebuilding of post-Katrina New Orleans.
Back home in Gig Harbor, after an exhausting but fulfilling summer, Sara is now ready to move forward with a project very close to her heart – offering cooking classes for children and teens. The newly completed Kitchen Studio in an outbuilding on Sara’s wooded acreage will be the perfect setting for her to share her love of cooking and nutritious eating with youngsters, once again, giving back to the community.
Following her passion for community service, particularly that which benefits young people, has lead Chef Sara Myron on satisfying and rewarding journey. She continues to give back, as she is now a Mentor Chef and Director of Catering for the newly formed Personal Chefs Cooperative. Her wealth of culinary experience will continue to benefit her fellow chefs and expanded her own culinary horizons. Visit Sara’s website at http://www.mychefsara.com
