Sandra Lee’s Unexpected Fairground Encounter That Sparked a Life-Altering Transformation—Here’s What Happened Next
Ever wondered what makes a state fair so irresistibly magical—even for a seasoned pro like Sandra Lee? It’s not just the dizzying rides or those mouthwatering funnel cakes (though, let’s be honest, those alone can steal the show). Nope, it’s the heartwarming collision of tradition, community, and downright delicious food that keeps folks coming back year after year. This October, Sandra Lee—yes, the celebrity chef and co-host of Netflix’s Blue Ribbon Baking Championship—is rolling into the South Carolina State Fair, ready to celebrate its 156th year of “Harvesting Happiness.” Beyond showcasing top culinary talent and honoring heroes, Sandra’s journey is a stirring reminder of how fairs aren’t just about fun and food; they’re about legacy, resilience, and the sweet joy of togetherness. So, buckle up—because this isn’t your average food tour. It’s a heartfelt tribute packed with nostalgia, passion, and a pinch of that Sandra Lee sparkle. LEARN MORE
Celebrity chef, bestselling author, lifestyle expert and co-host of Netflix’s Blue Ribbon Baking Championship, Sandra Lee is hitting the road to celebrate one of America’s most beloved traditions: the state fair. This October, she’s making a special stop at the South Carolina State Fair, appearing October 8 and 9 during the fair’s 12-day celebration. Sandra will showcase the fair’s top culinary talent, honor military service members, highlight South Carolina’s role in the American Revolution through an immersive exhibit and raise awareness for breast cancer with free admission on October 12 for 2025 Walk for Life participants.
Now in its 156th year, the South Carolina State Fair embodies this year’s theme, Harvesting Happiness, drawing thousands of visitors to blend family traditions, agricultural pride and good old-fashioned fun. And Sandra knows firsthand why fairs hold a special place in the heart.
“I was just 8 when I went to my first state fair in Washington,” she recalls to Woman’s World as this week’s cover girl (get your copy here!). “I remember the sawdust on the ground, the aromas of the food, the thrill of the rides and the sweetness of being together. That’s what fairs are all about.” From dizzying rides to live entertainment, classic carnival games and the irresistible scents of cotton candy, funnel cakes and corn dogs, fairs are an all-encompassing sensory experience—and Sandra is ready to dive in.
“Tradition is at the heart of every fair,” Sandra says. “The South Carolina State Fair is part of the fabric of the state. I want to help keep that tradition alive and growing and share these 12 special days with the people of South Carolina and beyond.”
Sandra brings more than just her charm and expertise—she brings the stamina and wisdom of decades in the culinary world. More than 20 years after her breakthrough show, Semi-Homemade Cooking, aired on Food Network, Sandra continues to share her passion for food while prioritizing her health. Following a breast cancer diagnosis in 2015, she remains mindful about eating well, finding moments of rest and trusting herself. “God has given me everything, but he’s made me work for it. I’ve had to make my own silver platter in life,” she reflects.
Here, Sandra opens up about her latest inspiring endeavors, nostalgic memories and fall fun.
Woman’s World: You’ve been visiting state fairs across the country. What’s the purpose of this tour?
Sandra Lee: I’m on a tour celebrating our nation’s 250th anniversary next year. This year, I’m hitting several fairs as part of an 18-month launch tour to see what the anniversary will look like across the country.
WW: You’re judging some of the fairs’ legacy recipes. What stands out to you?
SL: You’ll always see cakes, chocolate chip cookies, holiday-themed treats and bars like brownies or blondies. Those classics are staples. I’m especially looking forward to the ribbon award ceremony. The Blue Ribbon is the top honor—it’s like the Oscars for fair foods.
WW: You won a Blue Ribbon yourself at the Los Angeles County Fair in 1992. What did you win for?
SL: I won for booth display and design. There weren’t even entry forms back then, so I didn’t campaign—I was just completely surprised.
WW: How have state fairs shaped your career?
SL: They launched my business. At 23, I sold my car to pay for a booth at the California State Fair. I worked 17-hour days for three weeks, lived in a Motel 6 and reinvested my earnings into the next fair, paying off products and even my student loans. Eventually, I made enough to buy a cargo van. It wasn’t about agriculture or ribbons—it was about learning, building a business and seeing what was possible. Fairs today are even more sophisticated with technology, rides and management.
WW: What about your daily nutrition habits outside of fair treats?
SL: This year marks 10 years since my diagnosis. I’ve moved from being hyper-vigilant about food to a balanced approach. I take vitamins, fast from dinner to the next day and focus on protein and vegetables. On the road, I adjust, but I never skip meals. Favorites include salads, chicken, eggs, avocados, mangoes and nuts. Sweets are occasional—like buttered popcorn in front of TV shows such as The Gilded Age or The Paradise.
WW: How do you see your career evolving?
SL: Right now, it’s all about supporting the 250th anniversary of the country. I launched this tour at York County, America’s oldest fair. Many fairs are run by women across generations, which is inspiring. I’m thinking of returning to unscripted TV with cooking and decorating competitions, maybe with my sister, who’s a talented home stager. I’d also like to explore scripted series, bringing characters I’ve developed to life.
WW: Do you have a daily mantra or mindset practice?
SL: I focus on managing my thoughts, staying positive and keeping my head in the right place. It’s easy for your mind to wander, so I start and end my day consciously maintaining that positive space.
WW: You’ve mentioned the 4-H motto, “Make the best better.” How does that apply to your life?
SL: It’s about growth and contribution. You can always improve, learn and give back. There’s always something to learn from others and nothing in life is accidental—it’s about understanding the lessons and sharing what you can.
WW: Do you enjoy music or other media for relaxation?
SL: Absolutely. I lean into Spotify, especially French music—I’m a Francophile. I listen to the French Bistro channel, Tears for Fears, Donna Summer, George Winston and Journey. It’s all very relaxing and energizing.
WW: You’ve talked about music influencing your cooking. What do you listen to now?
SL: I love ‘80s music—Foreigner, Bad Company, The Cure, Journey. I also enjoy George Winston and classical music. In college, I took a classical music course that trained my ear, which was unexpectedly inspiring.
WW: With such a busy schedule, how do you unwind?
SL: I write, travel and cook when I can. Cooking is tricky now because my kitchen isn’t set up like it used to be. I also focus on decompressing, especially after the wildfires this year damaged my home, making it unlivable despite it not burning down completely.
WW: Did exposure to performers at fairs shape your music taste?
SL: Yes. I wasn’t a country fan until seeing The Judds at the Washington State Fair and Garth Brooks in Indiana. This year, I saw Foreigner’s last tour, which included a local high school choir highlighting arts education funding—a meaningful reminder of how the arts impact youth. Fairs teach about agriculture, nutrition and creativity, not just rides and food.
WW: You’ve said that giving of yourself is an action. How do you put that into practice?
SL: I dedicate time to boards and causes, whether it’s the Elton John Foundation, the World Food Program, or state fairs that give scholarships with their profits. It takes time and energy, but it’s deeply rewarding and central to my life and passion.
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