Sarah O'Keefe: private chef
“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.”
Over the years certain foods have been linked to disease. Sugar is linked to cancer, trans fat to heart disease, gluten to celiacs. These foods are just a few common culprits named in these debates. Although scientific studies and theories will forever continue to be questioned and examined, there is little debate that eating a quality, whole foods diet is beneficial to everyone. However, finding time to prepare these foods is a constant challenge for many families. On top of the typical busyness, add an acute or chronic illness to any family – the need for quality whole foods increases, yet the ability to obtain and prepare those foods diminish. This is when someone like Sarah O’Keefe, owner and founder of OKeefeOrganics, can help. As a personal chef, Sarah prepares farm-to-table customized meals to individuals and families.
"I have seen the effects of cancer firsthand by watching close friends and clients go through
brutal treatment. I saw that these people need this type of food more than anyone."
I’ve gotten to know Sarah personally through the years as a fellow nutrition-enthusiast, as a client, and as a friend. We had a chance to sit down together recently to talk about her background, her current business, and what she has learned through her years of experience as a chef.
After graduating from Emerson College in Boston, Sarah found herself working at the Ritz Carlton in Boston in the conference planning department. It was there she was able to get a high-level glimpse into the world of restaurant and food preparation. She was smitten. Sarah discovered her love of cooking and she quickly began training at the prestigious French Culinary Institute in New York City, where she immersed herself in classical French cooking for one year.
During this year, she was presented with another opportunity – to be a private chef for a young family. She took the job to help pay the bills, never realizing at the time how instrumental this experience would be in carving out a niche in the private chef world. This particular family needed Sarah to prepare healthy, restaurant – quality food which would accommodate their child with a chronic disorder. This is when Sarah saw first-hand the healing power of food. This child thrived off her delicious food and Sarah found this to be a very rewarding experience.
After graduating from the French Culinary Institute, Sarah moved back to Boston and worked at the Four Seasons Hotel. It was the 1990s – before “farm to table” was a thing. For three years, she had access to the highest quality food – fresh farm vegetables, oysters, caviar. At the time, only serious European chefs were trying to get their hands on these fresh ingredients because they knew they were superior. However, Sarah and her husband Jon, decided to start a family, and this is when she left the professional kitchen and OKeefeOrganics was born.
I had the pleasure of sitting down with Sarah and finding out more about her private chef business.
Can you tell us about how OKeefeOrganics got its start?
Sarah: My first full-time private chef position was to cook for a family. This is when I was really able to develop my own style of cooking. Each member of the family had a distinct palate and preference for eating and they wanted restaurant quality food. I was able to really look to myself for the first time and come up with a menu that suits each family member. I was making four different dinners for them and I had to know and appeal to four different palates.
When I told people what I did for a living, the word spread quickly. Everyone wanted homemade organic dinners with fresh vegetables coming from local organic farms, made specifically for their family. I started catering on weekends and gaining more jobs. This is when I knew I could create a niche in my community and OKeefeOrganics took off. I have been doing this for 9 years now.
"Organic, organic, organic. Why would you want to be eating chemicals?
Food straight from a local farm is the best."
You often cook for families and patients going through cancer treatment, can you tell us a little about that?
Sarah: I feel as though I really connect with people through food. Many of the families I work with are going through an illness. My business has evolved over the years as there seems to be an explosion of cancer diagnosis – I really didn’t expect my business to move in this direction. I have seen the effects of cancer firsthand by watching close friends and clients go through brutal treatment. I saw that these people need this type of food more than anyone.
In addition, I am taking care of their families during this time. The kids, the wives or husbands – this is such a difficult time for the entire family, so helping them has become very meaningful to me. People have told me that this is my calling and I agree. When I am cooking for someone who is going through horrendous treatment, I am in a zone. It’s a privilege to help these people out – to help the vulnerable.
Can you tell us how you customize your meals to each client?
Sarah: Many of my clients are already foodies – meaning they have an interest in their recipes – so I need to incorporate their preferences into my planning. Other clients are trying to avoid illness, or people actively fighting an illness. Every ingredient is customized to their specific preferences – from the oil, spices, and type of meat or vegetable.
When choosing a menu, first, I have to see what is available and in season at the local farms. In the winter, I will make lots of braised foods, soups and stews. In the summer many entrees are veggie-centric, relying heavily on the beautiful fruits and vegetables at Hutchins Certified Organic Farm in Concord. I love “salad dinners” with or without a small piece of protein incorporated into it and light, herbal dressings.
How do you cater to clients who are going through cancer treatment or fighting any illness in general?
Sarah: When people are in the hospital and receiving palliative care, they are told “we are just trying to make you feel better” – that is what I am trying to do through food. From my understanding, many diseases are linked to inflammation within the body. When a client is actively fighting an illness, I will create an anti-inflammatory menu. This may include anti-inflammatory foods such as ginger or turmeric, and perhaps be gluten free as well. I would possibly skip inflammatory foods such as nightshades including eggplant and tomatoes. Superfoods and antioxidants would definitely be added to these meals.
Quinoa, a superfood, contains every amino acid your body needs – so it gives you power when your body need it most. Some fruits and many vegetables play a key role in menu planning as they are such vitamin and polyphenol powerhouses. Some of my favorites are kale, broccoli, cauliflower, sweet potato, carrots, blueberries, and blackberries.
If a client is going through cancer treatment in particular, I try to provide them with proper nutrition, nutrients, phytonutrients, and natural cancer fighters. I read all the nutrition guidelines and recommendations from Dana-Farber Cancer Institute and I work in support of client’s doctors and nutritionists. I am in constant search of knowledge around cancer nutrition.
For example, when someone is going through chemotherapy, their bodies may lose iron. Therefore, I try to incorporate more iron into their diet such as lentils, grass-fed beef, and spinach. When clients are nauseas from treatment, I will add ginger and comfort foods such as soup. Soup is basically the perfect food and is exactly what they would need. Cruciferous vegetables such as cabbage are also very important. Cabbage contains a high level of phytonutrients, which is known to be a strong cancer fighter. Raw slaws are an excellent addition to these meals.
One of my primary goals is to balance the nutrients. I will make black bean quinoa cakes with raw slaw, avocado slices, and lime – you will feel like a million bucks eating this for lunch! I can see the difference in my own body when I eat a certain way. I see the difference in my exercise and work performance, in my attention span, and how well I sleep.
How do you cook for children and, specifically, can you share your thoughts on sugar intake among children?
I try to introduce them to new foods and ween them off sugar. I make healthy versions of “bad kid food” such as macaroni and cheese, chicken fingers, muffins, etc.
I believe most of America is addicted to sugar and doesn’t even know it. I never add refined sugars – honey and maple syrup are perfect natural sweeteners. I also believe in everything in moderation. In an ideal world, I would not allow my kids to have any refined sugar, but I do allow it on occasions. The reality is that people eat way too much refined sugar, and I use my cooking as a way to provide some balance.
If you cut out ALL sugar for a week you will start to feel different. From what I have learned, sugar feeds disease – even cancer. From watching my clients react to my food, I believe that allergies and skin issues can be linked back to the food they eat. You are what you eat.
Can you tell us about the quality of the food you select?
Sarah: Organic, organic, organic. Why would you want to be eating chemicals? Food straight from a local farm is the best. A head of lettuce from a farm is far superior to a head of lettuce wrapped in plastic. It’s a no-brainer.
The quality of meat is also very important. What are the animals eating? Even if it is organic feed, what is in that feed? Is it soy or corn, which some people are trying to avoid in their own diet? If so, why consume meat from animals that have been fed a steady diet of those same ingredients? For poultry, I try to find pastured chickens. I have many conversations with clients about what their animals are eating.
I obsess about every ingredient going into a dish. I try to pair things together in interesting ways and bring a little finesse to the finished product – every single ingredient is important.
Do you provide any education to your clients about food?
Sarah: I have an open dialogue with clients and never want to impose my views on nutrition. If they want nutritional information, I will provide it. Many clients have learned more about food and nutrition through my services. They learn about the importance of food and become more aware and involved in selecting their menus. Some begin to read about nutrition and cook higher quality meals for their families. Many of my clients become foodies! I try to educate my clients as much as they want, and we both learn from the process.
What does the future look like for OKeefeOrganics?
Sarah: I have so many ideas of where I want to go with this – there is definitely more to come. My belief is that we have to give more people nutritional support – make this service assessable to everyone. I never get tired of my work. People have told me, “this is your calling,” and I believe it.
Gluten Free Coconut Flour Blueberry Muffins:
(for everyone in the family!)
4 eggs, organic & pasture raised
½ cup melted, pastured grassfed butter
*or organic coconut oil for vegan
generous ½ cup homemade applesauce:
2 organic gala apples, skinned and chopped into 1/4 inch PIECES
juice of 1 lemon
Put apples and lemon juice into covered saucepan over medium and cook down for about 15 minutes until apples are tender. Mash them with a potato masher and continue to cook until very soft consistency. Set aside and cool. This can be done in advance.
Zest of 1 organic lemon
½ tsp ground ginger
½ tsp ground cinnamon
2 teaspoons vanilla
2 teaspoons apple cider vinegar
2/3 cup coconut flour
½ teaspoon baking soda
¼ teaspoon kosher sea salt or Himalayan salt
½ cup fresh organic blueberries
Preheat the oven to 350 and line muffin cups with paper. In one bowl whisk the eggs, melted butter, cooled apples, vanilla, lemon zest and vinegar. In another bowl mix the coconut flour, baking soda, salt and spices. Stir dry ingredients with a fork. Mix the wet and dry ingredients together and add the blueberries gently. Scoop the batter just a bit more than ½ way up the muffin cup. Bake about 18-20 minutes.
Links and Books:
I read a lot of recipes, cookbooks and online health related sites and one of my favorites for overall wellness information is www.mindbodygreen.com. Also, a dear friend gave me the book The Cancer-Fighting Kitchen by Rebecca Katz with Mat Edelson, to use while I cooked for her during her cancer treatment. I found it a good resource.
Thank you, Sarah for sharing your passion with us! If you would like to work with Sarah, you can contact her at www.okeefeorganics.com