Katharine was born in Texas, with family anchored in Louisiana, which meant she grew up on the trifecta of good food: Tex-Mex, Cajun/Creole, and Southern cooking. Growing up, she moved around a lot, from Mississippi to Wyoming to Scotland, and eventually studied art history and literature in Colorado — a degree that naturally led to an office job in the marketing department of a civil engineering firm.
In a break from office-cubicle life, Katharine returned to school, this time to study artisan breads and pastry at Seattle Culinary Academy. She baked her way around Seattle and eventually took a job with a kitchen-gadget manufacturer — which landed her right back in a cubicle. Now she’s made her triumphant return to the kitchen, joining the Pantry as our new pastry chef, sharing her love of fried dough and all things made with butter.