Hi All,
My name is Kathy, and I am employed in the food industry. That's the best description at the moment. The long story is that I have four years of experience as a pastry cook, 1 of them in Washington DC, the rest in Pittsburgh. Ironically, when I left Pittsburgh was when it was named best new food city, and then I landed here in DC and the same thing happened..
I'm currently pausing from the kitchen while I figure out how to focus in chocolate work. Currently I have a few freelance projects doing food recipe costing and other paperwork that new and small food businesses dislike doing or have neglected doing? Culinary operations administration? Basically, because I can speak chef and I can speak office, I've been able to find a groove. On top of that, I am helping a local chef do research for a cookbook.
Eating out is the only time I see my industry friends, so I enjoy doing that as well. Looking forward to reading advice about dining here, as I still search for near authentic experiences that mirror my culinary heaven of the Bay Area.
(The handle Krex comes from my whites; we had short sleeve coats, which were still too long on me short dinosaur arms....:-)
http://fernwehandfood.blogspot.com/