Sam Sandrin’s life is a compelling narrative of resilience, self-discovery, and transformation within the culinary world. Growing up in the Midwest with divorced parents, she experienced contrasting influences from her mother's frugal cooking and her vegetarian father's holiday baking. These early experiences shaped her connection to food and laid the groundwork for her future endeavors. Her career journey in the hospitality industry was fraught with challenges—ranging from toxic work environments to systemic inequities—but also moments of profound personal growth. From enduring difficult jobs at restaurants like The Open Hearth and Cafe Hollander to discovering renewed passion after battling long COVID, Sandrin eventually co-founded Strega, a women-owned pasta concept. Despite setbacks, including an unsuccessful stint at a food hall, she emerged stronger, launching Midwest Sad in 2024. This venture not only reflects her commitment to creating meaningful connections through food but also underscores her dedication to fostering inclusivity and fair wages for her employees.
Sandrin’s upbringing in the Midwest profoundly influenced her relationship with food. On her mother’s side, meals were crafted with affordability in mind, reflecting resourcefulness and creativity under financial constraints. Conversely, her father introduced her to the joy of baking during holidays, instilling a sense of tradition and warmth. These formative years spent alternating between two households offered both emotional complexity and invaluable lessons. Her mother’s struggles with alcoholism complicated their bond, yet her father became a steadfast pillar of support. His unconditional acceptance, particularly when she came out as queer, reinforced his role as her primary mentor and advocate throughout her youth.
The initial chapters of Sandrin’s professional life were marked by challenging roles that tested her resolve. At her first job, The Open Hearth, she juggled multiple responsibilities as a host, busser, and dishwasher while enduring harsh treatment from the owner. This experience left an indelible mark on her psyche but strengthened her perseverance. Moving on to Oktoberfest and later Innovation, the restaurant at The Crown Plaza, provided opportunities for advancement and recognition. By age 21, she had become a prominent figure in the hotel’s international training program, showcasing her natural aptitude for hospitality. However, this period was also shadowed by objectification and insensitivity, exemplified by dismissive responses to her disclosure of sexual assault.
Subsequent positions highlighted persistent gender disparities within the industry. At Cafe Hollander, Sandrin observed stark contrasts in how male and female staff members were treated. Yet, amidst these adversities, she found solace and guidance in individuals like Gil, a chef who championed equality and mutual respect. As time progressed, Sandrin grew increasingly aware of the pervasive toxicity linked to excessive drinking and drug use among colleagues. Recognizing the misalignment between her values and certain establishments, such as Greige Patisserie, led her to reconsider her path. The pandemic further intensified her struggles, especially following the loss of her father in 2020, which deepened her emotional turmoil.
A turning point arrived during her bout with long COVID, which temporarily impaired her senses of taste and smell. Cooking solely by muscle memory unexpectedly boosted her confidence and reignited her passion for culinary arts. Partnering with Katie Gabert to launch Strega symbolized another phase of reinvention. Although the venture faced obstacles due to unsuitable partnerships, it yielded invaluable friendships and insights into effective business practices. Transitioning into assisting others, such as helping open Pomona Cider, prepared her for the ultimate leap—founding Midwest Sad.
Today, Midwest Sad thrives as a testament to Sandrin’s vision of compassion and community. Beyond providing delicious sandwiches, sides, and baked goods, the business prioritizes employee well-being, emphasizing authenticity and equitable compensation. With plans to establish a permanent café, Sandrin aims to create a welcoming space where everyone feels valued and empowered. Her journey serves as a powerful reminder of the transformative potential inherent in embracing one's uniqueness and leveraging adversity to forge a brighter future.