Sierra Green

I’m a young chef with hands-on experience working in both a professional kitchen and in culinary school. During my time at Publix, I learned how to manage fast-paced food prep, keep high standards for quality and cleanliness, and work as part of a strong team. This past year in culinary school at Auguste Escoffier has helped me build a solid foundation in technique, flavor development, and presentation while learning how to use fresh, sustainable ingredients. Cooking has always been my passion, and I’m excited to keep growing, learning, and creating food that not only tastes great but makes people feel good.

I’m currently attending Auguste Escoffier School of Culinary Arts, where I’ve been building a strong foundation in classic cooking techniques, kitchen operations, and menu planning. My studies have helped me develop skills in knife work, plating, and flavor balance, while also teaching the importance of sustainability and farm-to-table cooking. This experience has strengthened my creativity, discipline, and passion for making food that brings people together.