Added Touch Catering Instates Sarah McDaniel as Executive Chef

Atlanta, August 04, 2010 – Award winning Added Touch Catering has promoted Chef Sarah McDaniel to the position of Executive Chef. As one of Atlanta’s premier high-end caterers, having won both an Allie Award (Atlanta Event Planning Award) and a CATIE (International Catering Award), Added Touch needed to find an executive chef with the creative vision of a five-star restaurateur and the know-how to create restaurants in unconventional venues.

Sarah McDaniel is an experienced culinarian. Though she’s only 25 years old, she has over eight years of professional experience. She got her start working for various high-end bistros and corporate events in Tampa, Florida. After taking on Florida, Sarah moved to Georgia where she studied at the International Culinary Art Institute of Atlanta. From there, she studied in Engelburg, Switzerland where she specialized in German and Italian Cuisines. She began working for Added Touch Catering in August of 2008, through hard work and dedicated service she rose to the position of Executive Chef.

“I’m so proud to work for a company that embraces my creativity and unique expertise. This has been an opportunity to bring my culinary skills to a new level.” McDaniel says, “The saying you learn something new everyday, is well practiced at Added Touch Catering; by creating new menus daily, for both social and corporate events, I have really broadened my palate and learned to work in an unconventional, very high end environment.”

The Atlanta based, Added Touch Catering, has been a springboard for this young up and coming chef. Her fierce determination and culinary expertise helps implement the Added Touch motto, “the difference between the ordinary and the extraordinary is the Added Touch.”

Added Touch Catering has been servicing some of Atlanta’s most high-end clientele for over 15 years, visit http://www.addedtouchcatering.blogspot.com/ and http://www.sandrasaddedtouch.com/ and email addedtouch@msn.com for more information.