Sarah Crow
About Sarah Crow
Sarah Crow is a Territory Sales Manager at US Foods, where she has worked since 2017, leveraging her culinary expertise to enhance sales strategies in the Greater Seattle Area. With a strong background in culinary arts and sales management, she has held various roles in the food and beverage industry, including positions as an Event Chef and Co-Founder of a catering company.
Work at US Foods
Sarah Crow has been employed at US Foods as a Territory Sales Manager since 2017. In this role, she operates in the Greater Seattle Area, where she has utilized her culinary expertise to enhance sales strategies and build client relationships. Her experience in food and beverage sales management has contributed to her effectiveness in this position.
Culinary and Sales Background
Sarah Crow possesses a strong background in culinary arts and sales. She has transitioned from roles in catering and event planning to a managerial position in a major food distribution company. Her career includes positions such as Event Chef at Culinary Concepts Catering and Event Planning, and Manager at Waters Fine Catering. This unique blend of culinary training and sales acumen supports her success in the food industry.
Education and Expertise
Sarah Crow studied at Penn State University, where she earned a Bachelor of Science in Hotel Restaurant Institutional Management from 2011 to 2014. Additionally, she attended The Culinary Institute of America, completing the Accelerated Culinary Arts Program from 2015 to 2016. She also studied Culinary Arts/Chef Training at Institut Paul Bocuse in 2012. Her educational background supports her professional expertise in both culinary and sales domains.
Previous Experience in Catering
Prior to her role at US Foods, Sarah Crow held several positions in the catering industry. She co-founded Craft + Spice Catering Co, serving as Executive Chef from 2017 to 2019. Additionally, she worked as a Chef at Waters Fine Catering from 2016 to 2017 and as an Event Chef at Culinary Concepts Catering and Event Planning for seven months in 2017. These roles have contributed to her comprehensive understanding of the food service industry.