Sally Virgilio

My passion for creating began when I was quite young with an affinity for cooking, baking, and messing with my older sisters art supplies. I discovered ballet, and my passion for it, when I was in elementary school and continued to pursue it for the next ten years, even leaving high school early to dance semi-professionally for two years. However, after a scarring experience at a studio company in the south bay, I knew I had to build a backup plan, and perhaps one slightly less detrimental to my mental health. I applied and was accepted San Francisco Cooking School and have since graduated and worked as a line cook, prep cook, and pasta maker for almost a year. This summer I will be heading off to Switzerland to continue my studies and achieve a Diploma in Vegetarian Culinary Arts from CAA.