CityView Magazine

64 | October • 2014 M eet the Whisk- ing Appren- tice. is lo- cal chef and entrepreneur, Sarah Bogan, has found a winning recipe for bal- ancing her family and business all while launching her own tel- evision show, S.O.S. – Surviving On Stamps. "I drive energy from my work, it doesn't wear me out, it energizes me to share with others. I'm always ready to go out and cook a gourmet meal!" she exclaimed. Sarah's interest in cooking devel- oped as a child. Her mom cooked family meals every day even though she despised cooking. Since Sarah had an aunt in the family who was a chef, the culinary art was learned from her. In college, Sarah said it was eye- opening to see students spending so much money on fast food instead of groceries. While earning her BS in Ac- counting at Truman State University, she utilized her cooking skills by teach- ing and assisting in cooking classes at a kitchen supply store in St. Louis. Sarah came to Fayetteville by way of her husband's career with the 82nd Airborne Division. She noticed that single soldiers and college students have the same type of eating habits so she is helping them move beyond wast- ing money by ordering pizza everyday. She frequently hosts cooking classes within the company level inside the barracks. Part of her class included a grocery tour at the commissary ex- plaining how to pick out avocados and other produce. Sarah made her class hands on, teaching her students to break down a whole chicken (pur- chased for $5) and cook it on the stove top, so they could see the process and realize they could do it themselves. "It's a matter of the ingredients list and where to locate it in the store." She con- tinued, "Some soldiers grew up eating mac 'n cheese or frozen dinners, so that's what they buy," she said. "I dem- onstrated healthy food they can make using the stove, microwave and fridge

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