Cat is the sous chef at Living Kitchen Farm and Dairy. She believes bread can be so much more than a vehicle for toppings. Bread can and should have a sense of terroir. Much like wine, great bread should embody the taste of a place and time. She strives to incorporate local vegetables, fruits, grains, herbs or dairy into every loaf.
Cat didn’t attend culinary school. She learned on the fly while working in restaurants, as well as obsessively reading cookbooks and through many trail and errors. She has an eclectic background in visual arts, cooking, and teaching.