Chef Sandy Holt
A native Oregonian, Sandy has always had a passion for high quality food. At a young age, she enjoyed learning to cook, can and preserve foods from her mother. In 2013, she jumped at the opportunity to change her career as Lead Instructor in the field of injury prevention, to fulfill her dream of attending culinary school. While attending Oregon Culinary Institute (OCI) in Portland, Sandy’s focus was hands-on culinary arts. Her courses included the study of professional cuisine, food ethics, culinary artistry, food and beverage service, and wine studies, all emphasizing the need for quality food, management and customer service.
During her program at OCI, Sandy took advantage of numerous opportunities to volunteer at events outside of school, serving both the front and back of house and providing assistance to a wide range of known local and national professional chefs. Working with these accomplished chefs has given Sandy the edge at culinary competitions where she has won first place for her Asian Fusion Albacore Taco, Lamb Moussaka and Three Bean Chili. Preparing food that is healthy, yet full of flavor is what she strives for.
Sandy completed her program at OCI with a 4.0 cumulative GPA, Highest Honors, The President’s Choice Award, and an Associate’s Degree in Culinary Management. After becoming certified as a French Wine Scholar, Sandy has traveled to France to study wines and cuisine of the Bordeaux, Beaujolais and Northern Rhone regions. In addition, she has also traveled to the Mosel Region in Germany and the Italian wine regions of Tuscany, Liguria and Lombardy to study wine and cuisine in those areas as well.
Always striving for excellence, Sandy is excited to share her culinary skills and knowledge of wine with you.
A native Oregonian, Sandy has always had a passion for high quality food. At a young age, she enjoyed learning to cook, can and preserve foods from her mother. In 2013, she jumped at the opportunity to change her career as Lead Instructor in the field of injury prevention, to fulfill her dream of attending culinary school. While attending Oregon Culinary Institute (OCI) in Portland, Sandy’s focus was hands-on culinary arts. Her courses included the study of professional cuisine, food ethics, culinary artistry, food and beverage service, and wine studies, all emphasizing the need for quality food, management and customer service.
During her program at OCI, Sandy took advantage of numerous opportunities to volunteer at events outside of school, serving both the front and back of house and providing assistance to a wide range of known local and national professional chefs. Working with these accomplished chefs has given Sandy the edge at culinary competitions where she has won first place for her Asian Fusion Albacore Taco, Lamb Moussaka and Three Bean Chili. Preparing food that is healthy, yet full of flavor is what she strives for.
Sandy completed her program at OCI with a 4.0 cumulative GPA, Highest Honors, The President’s Choice Award, and an Associate’s Degree in Culinary Management. After becoming certified as a French Wine Scholar, Sandy has traveled to France to study wines and cuisine of the Bordeaux, Beaujolais and Northern Rhone regions. In addition, she has also traveled to the Mosel Region in Germany and the Italian wine regions of Tuscany, Liguria and Lombardy to study wine and cuisine in those areas as well.
Always striving for excellence, Sandy is excited to share her culinary skills and knowledge of wine with you.
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