FOR IMMEDIATE RELEASE
July 17, 2007

MUW culinary graduate cooks at White House

By Jill D. O’Bryant

COLUMBUS, Miss. -- Mississippi University for Women culinary arts
graduate Sarah Wood’s philosophy in life is “the sky is the
limit,” and that kind of positive outlook helped her land a job at
one of the top restaurants in the Big Easy and even a catering job at
the White House.

“No matter what you do or where you go, never give up, always believe
in yourself and your capabilities because the sky is the limit,” she
said.

She also credits her education at MUW for preparing her for these
experiences.

“I definitely think MUW helped me get where I am today, not only
academically but also in the things you learn outside of the
classroom,” Wood said. “The Culinary Arts Institute taught me the
skills, techniques and knowledge that I needed to get where I am today.

“Unlike many job fields, culinary arts does not require a degree.
Many great chefs don't even have culinary degrees or formal education.
However, I feel that the skills one learns in a culinary program help
them to excel much quicker because they possess a deeper knowledge and understanding of ingredients and cooking techniques. They understand the science involved.”

A native of Houston, Texas, Wood graduated from MUW in 2003 with a
bachelor of science in culinary arts with minors in food art and
business.

She currently serves as the bakery manager and pastry chef for Paul
Pruchomme at K-Paul’s restaurant in New Orleans where she has been
since graduation.

“I did my internship through MUW at K-Paul’s in the summer of
2002,” she said. “After graduation, I moved to New Orleans and
returned to work at K-Paul’s where I have been every since.

“I am basically in charge of the bakery at K-Paul’s--the day-to-day
baking of four different breads and the production of five different
desserts. I also occasionally work on the line in the kitchen when help
is needed. I also attend off-site catering parties as part of the
culinary team that caters to Chef Paul’s Catering Expedition.”

It was because of her work at K-Paul’s that she had the chance to
recently cook at the White House.

“President and Laura Bush invited Chef Paul to come to D.C. to cater
the annual Congressional Picnic held on the South Lawn of the White
House,” Wood said. “I was selected by Chef Paul to accompany him and
a small group of other individuals to D.C.

“I helped prepare the foods for the outdoor picnic. I was mainly in
charge of the breads and desserts. I also assisted in the production of
traditional beignets that were made to order on the lawn.”

Along with the White House staff, they baked jalapeno cheddar rolls,
black strap molasses muffins and southern biscuits. She also prepared
sweet potato pecan pie with chantilly cream and traditional New Orleans
pralines.

Wood said what she enjoys most about cooking is the vast array of
possibilities.

“There are so many ingredients and avenues you can take, so many
combinations when cooking,” she said. “I also enjoy cooking for
people -- especially friends and family. People by nature have to eat,
so they might as well eat great food.”

For more information about MUW’s Culinary Arts Institute, please call
(662) 241-7472 or visit the website, www.muw.edu/culinary.