Sarah’s passion for creating great food drives her when helping users perfect their products right in our ovens.
“I have deep interest in the science of cooking; to understand how a product cooks,” says Sarah.
This understanding is what makes Sarah so adept at assisting our customers to choose the oven that is best suited for their application. Her eclectic tastes and broad knowledge serve her well in sculpting new directions for customers; tweaking menus or improving items they’ve already developed.
Sarah works very closely with Blodgett’s engineering team and she is often seen elbow deep into the guts of an oven along side our engineering team.
Her continual interaction with end-users and her close relationship with Blodgett’s engineers has brought intuitive operation to our controls.
I’m proud to say that my offbeat thinking has led to improvements in airflow that make our new convection ovens the BEST baking ovens on the market. My work and helpful nature has sealed the deal with many happy Blodgett customers, whether they be the single, small start-up or a big chain. I’m here to help.
Chef Tresser has a degree in Baking and Pastry from the Culinary Institute of America in Hyde Park, NY and has done almost everything you can do in a kitchen from prep cook to bakery manager to Executive Pastry Chef.