It’s A Woman’s World: Chef & CIA Instructor Roshara Sanders

Photos courtesy of Meghan Olson

One of the definitions of the word “force” is as follows: a person or thing regarded as exerting power or influence.

It’s fitting to say that Roshara Sanders is just that, a force. And at just 34 years old, the Bridgeport native has quite the resume.

Three years ago, Sanders made national headlines when her alma mater, The Culinary Institute of America, brought her on as the first black female chef instructor in the school’s history.

Predating her chef instructor title are even more accolades including competing on The Food Network’s Vegas Chef Prize Fight back in 2020 and taking home the title of Chopped Champion in 2015 on a special Veteran’s Day episode, because yes, she’s also a decorated Army vet earning several medals along the way.

She’s cooked at The James Beard House. She’s cooked in kitchens at Oceana and New Haven’s Union League Cafe. She’s even made a Forbes 30 Under 30 list back in 2018. We could keep going, but we’d be here all day.

Not long ago, Sanders spent an entire weekend as the chef in residence at 29 Markle Ct in Bridgeport, hosted by her friend, chef–owner Damon Sawyer, and the two put together a weekend of tastings featuring Sanders’ cooking and one tasty brunch service to cap it off.

As one of the lucky diners that weekend, I was blown away by her food and her positive energy and approachable vibe. Meet her and I think you’ll concur.

I recently caught up with Sanders for a little Q&A for this column that continues to celebrate women in the industry.

For those who don’t know your story, how did you come to join the U.S. Army and then decide to enroll in the CIA?

I joined the Army solely for the free education. My dream was to attend the Culinary Institute of America and I could not afford to pay the tuition. I decided to obtain the G.I. Bill. The Culinary Institute of America was founded in the early 1940s for WWII veterans returning home from war looking for a new trade. I have always felt connected to the legacy of the school and knew if I would be one of the greatest artists in the world I would need to graduate from the best school. Once I got out of the United States Army, I enrolled in the CIA and graduated in July of 2014 with a Bachelor's in Culinary Arts Business Management BPS

How, if so, did your time in the Army prepare you for culinary school, and then life as a chef?

I like to say this all the time, “Be at the right place, at the right time, in the right uniform.” The military and kitchen have many similarities. You must first have tough skin, be disciplined, and pay extreme attention to detail. The kitchen brigade system created by Escoffier was based of the French military hierarchy. It was a familiar transition for me and I love the intensity ad comradery of both.

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In addition to the medals, you received in the Army, plus having worked in great kitchens, winning Chopped and other awards, you made headlines by returning to your alma mater as the first black female instructor in the CIA’s history. What was that feeling like? And tell us what the experience is like being an instructor?

It is a surreal feeling! I suffer from imposter syndrome so sometimes I don’t believe I am at the best culinary arts school in the world. I am so proud to walk down those hallways every day seeing my students and colleagues. I am surrounded by people who are in love with the same things I am. They are passionate about the industry and they challenge me daily. I am honored to be an educator and it has been a dream come true for me. I love my students and they have really changed my life. Each and every one of them I am grateful for, as they teach me so much about life. I think it is a heavy load to bear, but God appointed me for a reason, and I am thankful. Being first in anything is never important to me. I care about impact and inspiring the next generation to dream, do, and provoke positive change.

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When we met at 29 Markle during one of your residency days, you mentioned how different that restaurant is for Bridgeport, where you grew up. What does a place like that do and mean for the city? And what are your hopes for Bridgeport’s growth?

Bridgeport is my home and I love the city very much. I remember as a kid having so much fun in Bridgeport and seeing the city come alive, especially downtown. Bridgeport over time developed a bad reputation and has been overlooked by many people. The city can be revived, and it has been slowly doing so. I think 29 Markle is a part of the awakening of the city. There are talented people from here and who live here. There is greatness everywhere in Connecticut. I love Stamford and Fairfield, too. I also love Bridgeport and I will always represent the city!

You also mentioned that you’re about to get REALLY busy. Even though we know you have a lot of positive stuff already going on, what can you tease us with as to what’s on the horizon for Chef Ro?

Just wait and "WATCH!" I can't say too much as I am under some legal contract, but I hope to be worldwide impactful and influential. All I know is, it is only up from here.

Follow Roshara on Instagram @chefro137