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A UC Berkeley MBA, Kathy gave up a successful career in hi-tech marketing to return to her first love – cooking. She has a diploma in Le Cordon Bleu Culinary Arts, an Associate of Science degree in Culinary Arts from the Atlantic Culinary Academy in Dover, New Hampshire, and is a member of the United States Personal Chef Association.
Kathy has lived in many parts of the United States, as well as in France. She admits to an addiction for travel and cherishes the exposure to different cultures as well as to their cuisine. As a result, outside of her formal culinary training, Kathy’s passion for food has prompted her to take cooking classes wherever she happened to be living or visiting. Thanks to her adventurous spirit, she has tried local specialties, from smoked eel in the Netherlands and grilled Kudu in Namibia, to pit-roasted duck in Bali. She is fascinated with the ingredients, spices, herbs, and cooking techniques used in different cuisines around the world, and is an advocate for using fresh, seasonal, and local ingredients, whenever possible.
Kathy believes cooking should be fun and an adventure. Her goal in the kitchen at Pairings is to share her knowledge and enthusiasm in a variety of hands-on classes for all levels of home cooks, from the beginner to the aficionado!
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