Sophia Seiferth
About Me
Born and raised in Arizona, I began cooking at a very young age. As most children born between 1990-2000, I watched a lot of TV. Through watching TV I found my one true love; food. The scenes I remembered most always involved food. I loved the scene from 101 Dalmatians when Cruella De Vil was baked into a cake, in Matilda when she made herself pancakes, the imaginary feast in Hook, and of course, Ratatouille. These scenes pushed me to start my journey through food. In high school, I began taking cooking more seriously by joining culinary clubs in high school and eventually competing in C-CAP and FCCLA. Through these programs, I have had the privilege of working with fantastic chefs and learning both through instruction and experience. These competitions led me to The Culinary Institute of America and allowed me to follow my dreams.
My Food Philosophy
I believe that people should search to eat food that not only is beautiful, but makes them feel good. As my mother always said, you should "eat the rainbow" and stay as natural and simple as possible. I believe in searching for more sustainable food and eating seasonally, but still indulging when necessary.
Goals
My short term goals are to continue my education at The Culinary Institute of America in Napa, California and graduate in August 2022. While in Napa, I hope to gain a deeper knowledge and understanding of fine pastries and confections as well as business planning.Â
My long term goals are to find a career path that allows me to be creative, independent, and travel as much as I can. It is important for me to do something that will be challenging and different every day.
My Inspiration
Click through gallery to see my favorite quotes
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"The secret to life reaches far beyond baking, but a stick of butter, and some chocolate chips is always a good place to start"
Christina Tosi
Resume
Being a lifelong learner is a trait that is really important to me, and I know that a good education is not just for the schoolyard. Some lessons were learned in the traditional way, while others I have received from professional mentors, while working and in some cases, friends and family. Read about my professional journey and get in touch with any questions.