A Southern California native, Kate grew up making Christmas cookies with her mom and giggling at her dad’s scrambled egg fillings. She realized her calling to cuisine while spending six years in the Air Force, stationed in New Mexico and England, where she often found herself daydreaming about food. In 2014, she moved to the Portland area to attend Oregon Culinary Institute and graduated with Baking & Pastry and Culinary Management degrees.
Kate completed her Culinary externship at The Kitchen in Summer 2016 and remained as a part-time employee while also working at local bakeries. She joined the team at The Kitchen full-time in Summer 2017 as Chef and Farm Manager where she enjoys sharing her culinary knowledge, caring for the animals, and developing the culinary garden. Her hope is to be able to grow exactly as much parsley as we need to never buy it from a supermarket!
When she isn’t at The Kitchen, Kate is busy troubleshooting her family’s culinary and baking projects and helping her housemates tend their growing backyard homestead.