Сабрина Сакаэ Моттола Соди

5 min read Jun 28, 2024
Сабрина Сакаэ Моттола Соди

Sabrina Sakae Mottola: A Rising Star in the Culinary World

Sabrina Sakae Mottola is a name that is quickly making waves in the culinary world. This talented chef, known for her bold flavors, innovative techniques, and passion for Japanese cuisine, is captivating food enthusiasts and industry professionals alike.

Sabrina's Journey: From NYC to Japan and Back

Sabrina's culinary journey began in New York City, where she honed her skills at prestigious institutions like Le Cordon Bleu and The Culinary Institute of America. However, her love for Japanese cuisine, inspired by her Japanese heritage, led her to embark on a journey to Japan.

Here's a quick timeline of her career:

  • 2010: Graduated from Le Cordon Bleu.
  • 2012: Graduated from The Culinary Institute of America.
  • 2013-2015: Worked at Masa, a three-Michelin-starred restaurant in New York City.
  • 2015-2017: Traveled extensively throughout Japan, immersing herself in local culinary traditions.
  • 2017: Returned to New York City and launched her own catering company, Sakae, specializing in Japanese cuisine.

Sakae: A Culinary Showcase of Japanese Flavors

Sakae is more than just a catering company; it's a platform for Sabrina to showcase her unique culinary vision. She combines her classical French training with authentic Japanese ingredients and techniques, creating dishes that are both familiar and surprising.

Here are some key elements that define Sabrina's culinary philosophy:

  • Emphasis on seasonality: Sabrina uses only the freshest, seasonal ingredients, sourcing them from local farms whenever possible.
  • Respect for tradition: While she's not afraid to experiment, Sabrina holds Japanese culinary traditions in high regard and strives to maintain their integrity.
  • Modern presentation: Her dishes are visually stunning, showcasing the beauty of both ingredients and plating.

Sabrina's Rise to Recognition

Sabrina's talent and dedication haven't gone unnoticed. She's been featured in prominent publications like The New York Times and Bon Appetit, and has been recognized for her culinary excellence with awards like the James Beard Foundation's "Rising Star Chef" nomination.

Here are some of her notable achievements:

  • 2018: Featured in The New York Times for her innovative take on Japanese cuisine.
  • 2019: Nominated for the James Beard Foundation's "Rising Star Chef" award.
  • 2020: Hosted a series of cooking demonstrations at The Japan Society in New York City.

A Glimpse into Sabrina's Vision for the Future

Sabrina's culinary journey is far from over. Her future aspirations include opening her own restaurant, sharing her knowledge through cooking classes, and continuing to elevate the profile of Japanese cuisine in the United States.

Sabrina's ultimate goal is to bridge the gap between American and Japanese culinary cultures, introducing new generations to the rich and diverse flavors of Japanese cuisine.

In her own words:

"I want to show people that Japanese cuisine is not just about sushi and ramen. There's so much more to discover, and I'm excited to be a part of sharing that with the world."

Sabrina Sakae Mottola is a rising star whose passion and creativity are inspiring a new generation of food enthusiasts. Her journey is a testament to the power of culinary innovation and the importance of honoring culinary traditions while embracing new possibilities.