CLASSICALLY TRAINED CHEF, RECIPE AND MENU DEVELOPER, COOKBOOK RECIPE TESTER AND EDITOR, AND FOOD WRITER
Who is The Experimental Gourmand?
Kathy Blake created The Experimental Gourmand in 2005 to share her love of cooking and recipes, exploring the food markets of New York City and abroad, and venturing out to local events to check out the latest tastes and trends. For many years she covered the best of the local NYC food entrepreneurial scene, highlighted the bounty of the local farmers’ markets for articles published on this website site and for local publications. She offered delicious ideas for what to do with all of that produce and products that you bought and shared kitchen tips and recipes that she gathered from growing up in Virginia as well as her years living in England, Italy, and France.
Classically-trained in French culinary techniques at the International Culinary Center in New York, she has many years' worth of experience in food and beverage menu and recipe development, events planning, and hospitality operations, having worked in restaurants, high-end large-volume catering companies as well as in multi-unit enterprises, both on the production and on the management sides. She has amassed a range of industry expertise and insights via this hybrid culinary operations and hospitality technology background to bring to your business development, food and beverage menu, and content writing and editing projects.
Contact me via the form on the bottom of this page to start the conversation on how we might be able to work together.
Click on the Culinary Consulting; Menu & Recipe Data Management; and Writing, Editing, Proofreading links below for samples of my work for clients and companies.
