Before the more than 20 festival food booths open each morning at EPCOT, dozens of culinary cast members like Warren Clarke are working behind the scenes to put the finishing touches on dishes that thousands of guests enjoy daily.
Warren is a saucier who has spent nearly 20 years growing his career and honing his skills at Walt Disney World Resort. His team helps find the perfect sauce pairing for all the festival foods. Here’s how.
The Art of Disney Festival Sauces
Months before a festival begins, Warren and team are busy doing real-world testing and turning each creative idea into the foundational flavors enjoyed by millions of guests. From sauces to dressings, the sauciers carefully create, cook, and season hundreds of gallons of festival staples. “Sometimes, we make over 500 gallons a day,” Warren says with a laugh.
As with any testing, it takes some trial and error. When the team was developing a Miso Cola sauce for the festival, Warren noticed it kept coming out a bit too sweet. “I could tell it needed a few adjustments,” he said. “So, I took my time, changed the order of ingredients, and it came out really well. I hope the guests enjoy it!” Want to try it? You can find it at the Trowel and Trellis booth near Disney Traders!
Cooking Up a Disney Career
How did Warren become a saucier at Disney? Glad you asked. His career was shaped one kitchen at a time… literally!
He started behind the scenes in food handling and receiving, then moved into roles at Coral Reef Restaurant and Sunshine Seasons, building skills with every stop before specializing with the festival team. “I realized whatever you can do outside of Disney is right here within the company,” he said.
With each new role, he sharpened his skills and developed a sense of pride that radiates through his work, “I like that people appreciate what I do,” he said. “It makes me feel really grateful.”
That pride and attention to detail is part of what earned Warren the Walt Disney Legacy Award. It’s the highest honor a cast member can receive, recognized by peers for the positive impact they make every day.
Where to Try Warren’s Sauce at EPCOT
If you visit this year’s EPCOT International Flower & Garden Festival, you have to try the pigeon pea rice Warren helped create. It’s inspired by his Caribbean roots, which is paired with Jamaican Jerk Chicken, bringing island-inspired flavor to the festival’s limited-time lineup. You can find it at La Isla Fresca, located between the France and Morocco pavilions.
“What excites me most is seeing guests enjoy the dishes and knowing I was part of creating them. Sometimes I’m walking through the park and see someone eating something I made, and that feels really good.”
Want to find and taste all the flavors that Warren and the talented Food & Beverage team bring to life? Check out the EPCOT International Flower & Garden Festival Foodie Guide.
