Sally Frey

Sally Frey has been a member of the Food Studies faculty at Chatham University for over a decade.  Her courses look at the food system through a culinary and gastronomy lens and include topics such as Sustainable Fermentation, Wines, Ciders and Meads, Culture and Culinary Grains, Sustainable Meat Production, Food, Farm and Field and the Politics and Pleasures of Chocolate.  Her courses and workshops center around the teaching philosophy that experiential learning combined with academic study is critical for understanding the complexity of the food system.  She has earned graduate degrees in both English (Phd) and Gastronomy (MA), professional chef credentials including the Grand DiplΓ΄me from Le Cordon Bleu, Paris as well as many rigorous wine certifications.  She is the chef and owner of S.K. Frey Chocolates & Confections which is a small-batch artisanal food business based in Pittsburgh with a national distribution.