Chef Sarah Germany

People

Chef Sarah Germany, Diana Hernandez, Amani Ali, and Ren Davidson

About

Chef Sarah Germany transforms excess produce from school farms and other local partners into hot sauces, BBQ sauces, pickles, and jams. Her business model relies on the dedication of farmers, neighbors, and fellow market vendors committed to reducing food waste.

Sarah Germany has felt empowered by cooking since she was young, and she has taken on numerous culinary leadership roles in her East Bay community. She developed and managed Beyond Emanpication’s GROW Oakland Culinary Training Program, started The Food Commonwealth, a not-for-profit project supported by Planting Justice, and managed Youth Uprising’s Corners Cafe in East Oakland. Sarah also worked as a purveyor for Mandela Partners before joining their business incubation program.

Chef Sarah builds on Southern food traditions to create deeply flavorful medicinal foods, while preserving the bounty of California farms and gardens. Nearly all of her hot sauces have a medicinal property, as a digestive aid, decongestant, or anti-inflammatory.

Sourcing

Castlemont High School’s urban farm and Growing Together’s sites in El Sobrante provide the majority of produce used for Sarah’s sauces.