Behind the Scenes, Fresh Updates, Healthy Eating

Introducing: Chef Michael Sabrin

November 20, 2018

We have a new Executive Chef of R&D here at Snap Kitchen: Michael Sabrin, who just relocated to Austin from Nashville! Get to know little more about Michael and his journey to Snap Kitchen below 👇🏽

Since the 1stgrade, I’ve known that I wanted to be a chef. I started my career in the food industry when I was 15 years old, attending Johnson and Wales University in Providence to earn two degrees in Culinary Arts and one in Culinary Nutrition. After operating restaurants around the country, I realized I wanted a deeper understanding of food chemistry and nutrition.

To do so, I went back to school for my master’s degree in Food and Nutrition Science from the University of Georgia. During my time at UGA, I published my research on soy milk replacement in baked goods and studied ingredient replacement in recipe formulation. I love learning about the biochemical interactions of food and the body.

The way that art and science can be combined into something we eat that then becomes a part of our physical body is incredible to me. Not only that but that same food also nourishes our souls and connects us all. Snap Kitchen embodies this nourishment of body, soul, and connection to others.

Outside of Snap, I love running to playgrounds with my kids, hiking, cycling, triathlons, and ultramarathons. My wife and I love cooking simple meals at home and exploring different trails around the Austin.

What’s your food philosophy?

Real food is a true passion of mine. Like Sam and Sarah (Snap’s RDs), I believe in cooking and eating clean, real food. Eating healthy should be simple and straight forward. I also believe food is meant to be enjoyed and a positive part of our lives, so we should able to indulge in foods that feed our soul as well. Creating foods that overlap and balance those areas is where I challenge myself in food creation and theory.

Favorite Snap Kitchen meal?

Right now, I am digging the Hot Chicken and Fusilli and Cheese. It makes me nostalgic for Nashville.

Favorite Snap hack?

The Spicy Dan Dan Noodles and any of the bone broths from Nona Lim makes for a really good soup.

Favorite Snap pairing?

I like combining the Kale and Mushrooms, Broccolini, Roasted Butternut Squash, and Turnip Mash sides to make a big vegetable plate that really fills me up.

Favorite indulgence?

Chocolate. I love anything made with dark chocolate or cacao. Also, Ice Cream.

Have a question for Chef Michael? Let him know in the comments!

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4 Comments
  • Avatar
    Reply Michaelyn Drury November 28, 2018 at 10:27 am

    Y’alls food soooo good! I didn’t like a few years ago now I love!

  • Avatar
    Reply Michaelyn Drury November 28, 2018 at 10:28 am

    Love new menu!

  • Avatar
    Reply Mari Peterson December 4, 2018 at 7:11 pm

    Your food is very good however I have changed to a Keto diet and you have very little for me now. Please provide protein, veggie meals without carbs and I’ll be back. Thank you.

    • Shaady Ghadessy
      Reply Shaady Ghadessy December 13, 2018 at 9:23 pm

      Hi there! We have a keto-friendly plan coming very soon!

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