Today we’d like to introduce you to Sara Harris.
Thanks for sharing your story with us Sara. So, let’s start at the beginning and we can move on from there.
I am born and raised in San Diego, went to high school at Our Lady Of Peace in North Park, and went off to college in Northern California at San Jose State University. I graduated in 2012 with a degree in Business Management & Entrepreneurship. I went directly into culinary school at the International Culinary Center and graduated at the top of my class in 2013. I went to work at a small Farm to Table restaurant in Menlo Park called Flea Street Cafe, owned by woman, Chef Jesse Cool. At the beginning of 2014, I moved back to San Diego and began working at Searsucker Del Mar as a pantry cook. I moved up from pantry to lead line, junior sous chef, sous chef, and then executive sous chef. In January 2018, my husband and I traveled Europe for three months. We spent most of our time in Italy and Spain, where I studied, cooked, and gained inspiration. I returned home in June 2018, and began working again with Brian Malarkey across his venues in San Diego, in anticipation for Herb & Sea’s opening. I spent my time from February to October of 2019 at Herb & Wood assisting this venue and building Herb & Sea’s menu. Herb & Sea is inspired by Herb & Wood, Malarkey & Puffer’s childhood homes on the West and East coast, and California Coastal cuisine.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
The restaurant industry is a male-dominated industry, as are most. As a woman, it feels as though you have to work twice as hard in order to prove yourself, as an equal, to male Chefs in this industry. There were many struggles along the way and many chefs that taught me “what not to do” in a sense. I was told that I was too nice, too soft, and that no one would respect me because of it. I learned that there is a very deeply rooted culture in this industry, but that does not mean that this is a healthy or productive environment. It is common for a kitchen to be dysfunctional, chaotic, and unpredictable. After a few years in the industry, I learned that even though I may not have the same management style as my previous chefs, it does not mean that my way was incorrect.
Through my years as a chef and growing in this industry, I have found a successful way to lead a kitchen with respect, kindness, encouragement, and positivity- a rarity in most kitchens. I learned to find confidence in my management style rather than feeling insecure for having a different approach than my previous chefs and mentors.
My advice to young women who are just starting a journey in their career, would be to stick to your values and morals. No matter how many people tell you otherwise, or industry culture indicates otherwise.
We like to say- there are a million ways to cut an onion, and each one works differently for different individuals. I learned through trial and error that I can successfully manage employees with kindness and honesty. I can lead and mentor without dictating and disrespecting.
So, as you know, we’re impressed with Herb & Sea – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
I am the Executive Chef/Partner of Herb & Sea in Encinitas! We opened early November and it has been a wild ride ever since. Herb & Sea is a seafood restaurant, with an East Coast meets West Coast vibe. We have an oyster bar featuring oysters from the East, West, and Baja. The menu is inspired by classic seafood house dishes revisited and revamped, also California Coastal cuisine, like our sister restaurant Herb & Wood. I am extremely proud of this menu, as it is my first position as Executive Chef and the first menu I can proudly put my name on. I was inspired by many different elements when building this menu. Such inspirations come from Malarkey and his Oregon Coast childhood, Puffer and his Massachusetts coastal upbringing, and Southern California influences, as I grew up here in San Diego. We wanted the menu to read familiar and approachable, but still fun and playful. We have a fun play on Oysters Rockefeller, served with bone marrow. We also have a lot of vegan options! Including a play on a crab cake- I call it the Maryland Chickpea cake, made with heart of palm, chickpeas, and old bay. We have something for everyone on this menu!
As a brand and organization, I am definitely most proud of the culture we instill in our restaurants. Brian Malarkey has a playful and energetic personality, and it translates into the restaurants and kitchens. This creates an insanely unique and positive culture, something that is lacking in most kitchens these days. We work hard to inspire employees, grow them, and learn with them.
Are there any apps, books, podcasts or other resources that you’ve benefited from using?
I read a lot of cookbooks. I actually have a big trade going with all of my cooks at the moment- we have been trading off books that we are currently inspired by. The books I have lent out to my crew are: Six Seasons, Charcoal, Bestia, Heritage, A Boat a Whale and a Walrus.
To be honest, I have dedicated most waking moments in the past six months to Herb & Sea, so I am not up to date on any cool new apps or podcasts! I listen to either gangster rap or India. Arie on my way to work, depending on what energy I need to get pumped up with.
Contact Info:
- Address: 131 W D St, Encinitas, CA 9202
- Website: https://herbandsea.com
- Phone: 760.704.8300
- Instagram: https://www.instagram.com/herbandsea/
- Facebook: https://www.facebook.com/herbandseasd/
Image Credit:
Photo credit goes to Kimberly Motos.
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