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 SARAH
PHILLIPS
New York, New York
"I work with novice and seasoned home
bakers and act as a spokesperson, as well as develop recipes for
companies that sell to consumers.
I also create marketing concepts for those interested in selling
their products to the marketplace and write articles on baking with
accompanying recipes".
email:
baking911@yahoo.com*
All baking questions:
Ask Sarah
Baking911.com in the NEWS!
Member:
IACP
International Association of Culinary Professionals
* I
will not be answering baking questions via email. Please post on
Ask Sarah |
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FOUNDER & CEO:
www.baking911.com and websites.
Launched,
October, 2000 ~ currently over 11 million hits per month
baking911school.com
baking911.com's online School for Home Baker's. Launched September 15, 2004!
www.cooking911.com
to come.
COOKBOOK AUTHOR:
Baking 9-1-1, Simon and
Schuster, 2003 ~ ORDER YOUR COPY NOW!
~
Take a
peek of what's inside ~
What others have to say
:
"...the art of baking calls forth a
never-ending variety of questions...now comes sweet-talking Sarah
Phillips, professional baker, with all the answers."
-
John Mack Carter, former President, Hearst
Magazine Enterprises and Editor-in-Chief, Good Housekeeping Magazine
"The go-to guide for baking
emergencies...Keep this one close by your oven."
- Reese Schonfeld, Founding CEO, TV Food
Network
CHICAGO (IL)
TRIBUNE/
Knight-Ridder/Tribune Syndicated, 2-2-04
- (scroll to food)
"Baking 9-1-1"
(Fireside, $14)
offers how-to's for hundreds of cooking techniques and conundrums (from
breads and spongecakes to emergency substitutions and culinary rescue
missions). Author Sarah Phillips offers dozens of recipes, including one
for fantastic oatmeal-raisin cookies. (cdm) 2004
"Baking 9-1-1:
Rescue From Recipe Disasters, by Sarah Phillips (Fireside, $14), is the
answer guide for baking emergencies".
Philadelphia Inquirer, December 11, 2003
The Healthy Oven Baking Book,
Doubleday, 1999
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REVIEW -
Good Housekeeping Magazine, January, 1999: (included in
subscriber issues only--subscriber circ 4,600,000):
THE HEALTHY OVEN BAKING BOOK provides the perfect capers to
your nutritious meals. Reducing the fat in baked goods without
sacrificing taste is an acquired skill. Author Sarah Phillips is here
to help, with clear cut explanations and concise recipe
instructions...Phillips'
Frosted Classic
Fudge Layer Cake--an adaptation of her mother's recipe the fat
grams from 28 per serving to a more manageable nine. Judging by their
requests for seconds, our staffers had no complaints. |
... features more than 125
classic baking recipes with less fat. All recipes are fast healthful and
delicious and made with all-natural ingredients. Applesauce, a reduced
amount of butter, the minimum of whole eggs, as well as a wide selection
of readily available ingredients are used in the recipes.
Many recipes took months to
develop. Innovative recipes include: a
White Cake, reduced in
fat and never done before, with
low-fat frosting
recipe that is thick and creamy, a
Frosted Classic Fudge
Layer Cake, an easy
Pumpkin Chocolate Chip
Ring and even Whole
Wheat Buttermilk Glazed Doughnuts that are healthy because they're
baked. There is a recipe for thick and chocolaty
Fudge Brownies,
as well as ones for crispy reduced-fat cookies, such as
Sugar Cookies,
Chocolate Chip and
Lemon Crisps. Other
recipes include those for
muffins, pies,
fruit desserts and
more. |
SPOKESPERSON
 |
CANOLAINFO’S RADIO MEDIA TOUR:
"Healthy Holiday Baking with Canola Oil"
and
"Rescue Your Holiday Baking.
Does your holiday baking need a rescue?
Maybe you need to call Baking 911" .Listen for me on December 6 (various national &
international radio markets) and December 8, 2005 on ABC radio
national networks. More information about canola oil on
canolainfo.org
Sample
of out takes:
US Newswire /
Radio
News Feature /
GoodNews
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EXPERTISE
IN PRINT: For more, see
Baking911.com in the NEWS!
|
Scholastic Lesson Plan,
My America: We Are Patriots,
Hope’s Revolutionary War Diary, Book Two,
by Kristiana Gregory, Scholastic Books |
| "How to Repurpose a Fruitcake",
Sarah Phillips, Expert,
The Worst-Case Scenario Survival Handbook: Holidays,
by Joshua Piven, David
Borgenicht and Brenda Brown, Chronicle Books, 2002 |
| "Wedding Cakes", Sarah Phillips,
Expert,
The Worst-Case Scenario Survival Handbook: Weddings,
by Joshua Piven and David
Borgenicht, Chronicle Books, Fall, 2004 |
| Sarah Phillips, Expert,
Wedding Chic
by Nina Willdorf, Perigee (Penguin Books), Jan, 2005 |
|
Baking911.com and Baking 9-1-1 in the News |
BAKING
EXPERTISE ON THE WEB:
|
baking911.com's School for Home Baker's,
baking911school.com, opened September 15, 2004! |
|
French
Culinary Institute's
2004 Autumn Baking Chat Series,
Chat Transcript for Sarah Phillips baking911.com, October 6, 2004 |
|
French Culinary Institute, "Do you have a passion for pastry and want
to make it your career?", 3 month advertising and educational campaign,
2004 (written by Sarah Phillips)
"Ask Sarah"
on BAKING911.com. Launched March,
2001 to current |
|
January,
2004 to current: Monthly baking column:
Did You Know?...The Secrets of Baking Revealed with Recipes
appearing in Clabber Girl / Rumford /Davis Baking Powder's website. Clabber
Girl's products are found in grocery stores nationwide and
are the number one selling brands. |
|
1999 -
2002 "In the Kitchen with Sarah",
kitchenlink.com (200,000 page views
a day) |
|
1999 -
2001 "Baking Expert" on ivillage.com
(5.5 million unique visitors a month).
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TELEVISION APPEARANCES:
|
QVC
"Now You're Cooking" Show on
December 26, 2003 with my new cookbook, Baking 9-1-1 (Simon and Schuster,
2003). More appearances to come. |
| WNBC Today
Show, 11-15-03,
Red Tart Cherry Scone
Recipe from Baking 9-1-1 (Simon and Schuster, 2003) |
| WCBS Morning Show
with Tony Tantillo, 11-2-03:
Tony Tantillo whips up muffins with Sarah Phillips of 'Baking 9-1-1'
~
Recipe
~ |
| Monthly appearances for 2 years on
News Channel 12, "What’s Cooking"
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| Tips from book appeared on
"Home Matters", a TV food show
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| Previous "Healthy Baking" appearances on
TV Food Network with Donna Hanover and David
Rosengarten |
MAGAZINE & NEWSPAPER ARTICLES AND/OR RECIPES:
For more, see
Baking911.com in the NEWS!
| National magazines,
websites and newspapers - recipes and quotes from my books, Baking
9-1-1, Simon and Schuster, 2003 and the Healthy Oven Baking Book, Doubleday,
1999. |
| Healthy Cooking
Magazine, Interview, October, 2003 |
| New York Daily News,
one of New York's largest daily newspapers, monthly recipes.
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| Associated Press
and published in regional newspapers:
New York Newsday, New York; Star Tribune; Minneapolis-St Paul, MN; Washington
Times, Washington D.C.; Post-Tribune, Chicago; Philadelphia Inquirer,
Philadelphia, PA; and in cities located in Massachusetts, Louisiana, Nevada,
California, etc. |
| December, 2000: Article and recipes on
"Healthy Muffins" in cooking.com
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| Mention in
nestles.com |
| Radio shows |
| EWA Publications
(18 publications in the NY area - circ 2,650,000) |
| "My Yummy Valentine",
Prevention Magazine, February Issue,
2000, page 169!! circ 3,100,000 |
| Other Magazines:
Redbook Magazine, Parenting Magazine, Quick & Light, Ladies Home Journal,
Southern Living/Goodness, Mature Living, etc.
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| Bon Appetit,
Food & Wine and Eating Well Magazines, ran feature reviews of
my Healthy Oven Low-Fat Baking Mixes. (see below). |
PUBLIC SPEAKING/TEACHING:
| December 12, 2005 - "Baking911: The Art &
Science of Baking or, How to Get the Best Desserts", French Culinary
Institute, NYC, NY |
| October 17, 2004
Baking911: The Art & Science Behind Baking, at the French
Culinary Institute's Sweet Success:
Professional Secrets for Perfect Desserts Conference |
| September, 2003
Home Baking Association
Annual Meeting, "Trends in Baking" |
| May, 2000 Commencement Speaker, Marymount
College Graduating Class of the year 2000. Received Honorary Doctorate Degree
(PhD) in the Humanities. About 1,500 in attendance. |
| March, 2000 IACP Meeting, International
Association for Culinary Professionals, a culinary group founded by Julia
Child, on panel, "How to Get Your First Cookbook Published", a topic
suggested by me. |
| January, 2000 Instructor, Healthy Baking
Class at Peter Kump's Cooking School, NYC |
| I was a sales and marketing representative
in computer software companies, such as Dun & Bradstreet. Part of my job was
to do extensive public speaking. I was also trained by numerous public
speaking companies that D & B employed as consultants. I wrote and gave
hundreds of sales presentations to potential customers, as well as wrote and
trained all new employees. I won several top employee awards. |
CONSULTING/RECIPE
DEVELOPMENT:
|
Ukrop's Supermarkets,
4-06, Quick Bread/Muffin Problem,
Unilever, Inc,
2005,
Consultant, Recipe and Product Prototype
Development |
| Recipes for
baking911.com's School for Home Baker's,
baking911school.com, opened September 15, 2004! High volume
recipe development. |
| NEW!
Baking 9-1-1, Simon and Schuster, November,
2003 and
The Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999.
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"Signature Spice Cake Recipe",
McCormick Spice Company's May, 2005.
Reviewed and helped develop recipe. Gave problem-solving advice on how to
improve recipe so it would bake successfully; balanced ingredients and
consulted on consumer's baking habits so recipe's ingredient use matched how
consumer's buying habits; improved mixing and baking methods. |
| Recipe development for
monthly baking column:
Did You Know?...The Secrets of Baking Revealed with Recipes
appearing in Clabber Girl / Rumford /Davis Baking Powder, 2004 to
current. Clabber Girl's products are found in grocery stores nationwide and
are the number one selling brands. |
| Recipes for labels for a new line of
12
Chicago Metallic's GourmetWare baking pans,
distributed Nationwide to gourmet and specialty food stores, January, 2003.
Recipes will change periodically. CM is one of the largest bake ware suppliers
in the United States. |
| Recipes
for my website, www.baking911.com from my
extensive collection of recipes data base developed by me over the years. |
| 1989-1999: Founder, President and Developer
of Healthy Oven, Inc’s Healthy Oven Low-Fat Baking
Mixes, 12 SKU product line found nationwide
in grocery stores, large health food chains and Wal-Mart Superstores |
| President and Founder of
Simply Sarah’s, a local New York City 5
product sugar cookie line that was in Grace’s Marketplace, Bloomingdale’s,
etc. |
| Developed recipes for
Bigelow Tea: recipes that use honey, their
new product line. |
| Development of
Nutology, information and recipe newsletter for the Oregon Hazelnut Board.
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| See also Magazine and
Newspaper Articles |
EDUCATION:
| January, 2006 Enrolled
Part-time in
Master's Degree Program in Food Studies and Food Management, NY
University, New York, NY |
| Honorary Graduate Degree (PhD) in the
Humanities, conferred May, 2000, Marymount College, NY |
| 2004: Gumpaste Techniques Workshop,
Piping Techniques Workshop and Cake Decorating with Fondant Workshop with
Colette Peters, NYC, New York. Colette
has delivered cakes throughout America, Europe, and the Caribbean and has
created cakes for many celebrities. |
| 2004: Artisan Bread Baking Intensive Class,
French Culinary Institute, NYC, New York |
| 2001: Master class in chocolate and sugar
work from Chef Jacques Torres, formerly Executive Pastry Chef at Le
Cirque, at the French Culinary Institute, NYC, New York |
| CURRENT (since 1995): Culinary Institute of
America, Hyde Park, NY. Adult classes in Pastry Arts. |
| CURRENT (since 1995): Institute for Culinary
Education (Peter Kump's Cooking School) and the French Culinary Institute, New
York, NY. Adult classes in all aspects of baking. Have taken weeklong
Intensive Bread Baking, Cakes, Cake Decorating, Chocolate, Pies, Pastry,
Cookies, etc. |
| SUMMER, 1999 - I was invited to attend a
week long "Canola Oil Camp" by the
Canadian Canola Organization,
along with other 10 other nationally known US cookbook authors and food
professionals. We viewed canola farms first hand, attended seminars and
baked with canola oil, as well. I have included a
Flaxseed Molasses Bread
Recipe, with more.
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| Wilton School of Cake Decorating
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| 1975 BA University of California, Santa
Cruz, CA - University's Top Honors |
PAST CEO AND FOUNDER:
HEALTHY OVEN LOW- FAT BAKING MIXES
 1989
- 1999, Nationwide 12 SKU Food Product Line in Grocery Stores.
Reviews of Healthy Oven Baking Mixes found in Food
and Wine, Bon Appetit,
EatingWell magazines.
I founded and developed Healthy Oven, Inc. in
1989. Healthy Oven a 12 SKU muffin and cake grocery store mix line that "Bakes
with Applesauce Instead of Butter". I developed Healthy Oven to be easy and
convenient. I also knew that a mix taking only 3 easy steps to make would be
well received. To make Healthy Oven Mixes, simply: 1. Stir ingredients: baking
mix, applesauce, water and canola oil; 2. Pour batter into prepared pans; 3.
Bake or microwave.
Healthy Oven Muffin
Mix Flavors: Cinnamon, Chocolate, Ginger and Orange
Healthy Oven
Quick-Cake Mix Flavors: Apple, Chocolate, Lemon and Pumpkin.
Developed concept of baking snack-cakes in an 8x8-inch pan.
Healthy Oven Refined
Sugar-Free Muffin Mix Flavors (For National health food store chains):
Cinnamon, Chocolate, Ginger and Orange
I brought the line, within a year, through
national distributors into grocery and health food stores nationwide, such as
Wal-Mart Supercenters, A & P, Von’s, Safeway, HEB, Harris Teeter, Waldbaum’s,
Dominick's. Healthy Oven was cross-over line also found in national health food
chains such as, Fresh Fields, Whole Foods, Mrs. Gooch's, etc.
| In 1989, after
studying briefly at the Culinary Institute of America, I started a cookie
line from my home, called Simply Sarah's (tm)
Gourmet Cookie Line. I had the State of New York approve my
kitchen for commercial use -- something rarely done is home kitchens--and
went to work baking cookies by night and marketing and delivering cookies by
day. Simply
Sarah's Cookie Flavors: Classic Sugar, Sugar &
Spice, Maple Walnut, Dark Cocoa and Lemon Twist
Prestigious stores in Manhattan, such as
Bloomingdale’s and Grace’s Marketplace, and a number of other upscale
gourmet stores sold the cookies. The cookies were a hit, but the
manufacturing process -- baking all of the cookies from a home kitchen --
limited the quantities that could be produced. Realizing the limitations of
the business, I decided to stop production of the cookies. |
I negotiated all of the fees associated with
getting Healthy Oven into grocery stores, hired brokers and did the publicity.
Bon Appetit, Food & Wine and Eating Well, ran feature reviews and I appeared
twice on the TV Food Network with Donna Hanover (former name: Sarah Eswein). I
also gave hundreds of food demos with public speaking around the country.
I approached Mott's, the largest nationwide
manufacturer of jarred applesauce, to do a cross-marketing campaign with Healthy
Oven. It was done for several months in select grocery stores in the
Southeastern United States.
During that time I was a member of the NASFT
(National Association for the Food Trade) and exhibited in about 5 major food
shows a year, including distributor shows.
Due to the heavy financial demands that grocery
chains place on small manufacturers, I closed the business ten years later in
1999. (Healthy Oven is a registered trademark of Sarah Phillips).
FOOD
BROKER: I represented over 2,000
gourmet food products, such as Guiltless Gourmet, Terra Chips, El Paso Chili
Company, La Tempesta, Dean & Deluca, and Balducci’s in the New York Metropolitan
area. I developed a reputation for being the first to recognize and sign-up
successful new products. Two of the lines that I helped develop in the New York
area went on to become huge successes. Terra Chips (gourmet potato chips), later
sold to Hain Foods, and Guiltless Gourmet (low-fat tortilla chips, salsas and
bean dips), that started the whole low-fat chip niche.
Success as a broker led to a sales
position with one of the leading distributors of gourmet foods in the Northeast.
During the next few years, I established the company as one of the leading
distributors in a portion of the Northeast.
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