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Ask Sara Moulton how it all began and she'll tell you...

"I've always liked to eat." This decidedly prosaic reality is what turned her in the direction of cooking school after graduating from the University of Michigan with no particular major in 1974. And, indeed, it was at the Culinary Institute of America that Sara found herself. She graduated with highest honors in 1977 and commenced working in restaurants immediately, first in Boston and then in New York, taking time off only to apply herself to a postgraduate stagaire with a master chef in Chartres, France in 1979.

Sara's restaurant experience peaked with a stint as sous chef at La Tulipe in New York in the early Eighties. It was also during this period that Sara co-founded the New York Women's Culinary Alliance, an organization devoted to creating opportunities for women in the culinary field, which was marked by the usual sexist roadblocks. In the interest of starting a family, Sara left restaurant work in 1983. She worked for a while as an instructor at Peter Kump's New York Cooking School, where she discovered her love of teaching, an interest that would give focus to her subsequent work on television. In 1984 Sara took a job in the test kitchen at Gourmet magazine. Four years later she became the magazine's executive chef, a position she holds to this day.

Naturally energetic and inclined to juggle more than one job at a time, Sara began working behind the scenes on public television's Julia Child and More Company in 1979. Her friendship with Julia led eventually to Sara's gig as executive chef at ABC-TV's "Good Morning America," a behind-the-scenes position that turned into an on-air role as the morning show's food correspondent in March of 1997. By then Sara had also begun working as the host of "Cooking Live," her own show on The Food Network. After six years and some 1200 shows, Cooking Live ended its run on March 31. Her new show, Sara's Secrets, began the next day.

Sara's first cookbook, Sara Moulton Cooks at Home, was published by Broadway Books on October 15, 2002. The book embodies Sara's mission as both author and television host: to counter America's disastrous love affair with fast food by encouraging everyone to cook delicious and healthy food at home and to dine with family and friends.

Sara lives in New York City with her husband Bill and their two children, Ruth and Sam.

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