 Chef Salley Gillespie was hired by Serena Bass Catering in New York City. This job evolved into a position at Choice Productions as their Senior Event Producer. She served clients such as Sarah Jessica Parker, Claire Danes, Polo Ralph Lauren, Goldman Sachs, and Dahlman Rose. Her catering experiences with Serena Bass, Sage, and Choice inspired her to obtain an Associates Degree, with honors, from the Culinary Institute of America in Culinary Arts. She attended the CIA to further her knowledge and understanding of the food industry and in doing so was offered a fellowship after graduation to help manage The Bocuse Restaurant on campus. During this time, she subsequently obtained her Level One Certification from the Court of Master Sommeliers and became a Certified Cicerone.
During her years as a Chef, Salley worked for several James Beard Award and Michelin Star restaurants spanning from Napa Valley to Burlington, Vermont. She has managed restaurants, hotels and taught collegiate level culinary courses. Her experience in all areas of the hospitality industry has pushed her to educate others and continue to learn from all of the diverse cultures and techniques. Chef Gillespie has recently begun working at Plate 108, a cooking and entertainment venue in downtown Greer, SC.
Join us for this Cultural Sensations Experience
Wednesday, August 26 from 12:00 to 1:30 pm
Rather than set ticket prices, UI has instituted a new "Pay What You Wish" policy. A donation of $5-10 or an annual membership is suggested. Donate here or Become a Member here.
Your support is greatly appreciated.
All cooking lessons include plenty of time for your questions, the recipes
and a chance to 'see' your friends.
FREE attendance; Registration required.
Once you register, you will receive a confirmation email containing the link you will need to join the webinar.
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Thank you Salley and Plate 108
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Let's travel together, virtually of course, to the Eastern Mediterranean to experience the aromas and fresh flavors of lemon, garlic and so much more. Join UI and Chef Salley Gillespie as she introduces us to the healthy cuisine of the Levant region. 
