Sarah Sherman is Vice President and Director of Operations of BLiS Gourmet. Sarah oversees all aspects of operations including production, purchasing, logistics, distribution, and sales.
Sarah began her food service career in high school, working as a line cook in the Detroit area. After a short stint at Embry Riddle Aeronautical University studying Aeronautical Science, Sarah decided to stop fighting the inevitable and returned to the food service industry, working through the years as a line cook, caterer, bartender, server, and restaurant manager.
In 2012, she sought out Chef Steve Stallard of BLiS Gourmet while looking for an opportunity in packaged specialty food. Steve hired her in production, mentoring her in curing fish eggs, barrel aging food products, entrepreneurship and business, and in 2016, she was promoted to Vice President. Over the last 6 years Chef Steve, Sarah, and the BLiS team have grown the business to include sales in all 50 states as well as overseas, while keeping their integrity as a small, artisanal producer.