Current Position: Owner of Katheats.com
Company Affiliation: Owner of Katheats.com and registered dietician.
Social Handles For More On Kath Younger:
Restaurantware Interviewer: Explain your food philosophy in 10 or fewer words.
Kath Younger: Eat real food in all the food groups for ideal balance.
Restauarantware Interviewers: What is your most unique attribute as a food professional?
Kath Younger: I blogged every meal I ate for five years. And then I had a baby – ha! I still do a weekly recap of all my meals. Not many people can say they showcased their meals for over 7 years!
Restaurantware Interviewer: Explain the most innovative event you’ve thrown or dish you’ve ever created.
Kath Younger: My trademark is my whipped banana oatmeal, oats made with thinly sliced banana that gets “whipped” into the bowl to sweeten the oats naturally. It’s the base of all the oatmeals I make.
Restaurantware Interviewer: What is the most underrated kitchen product or food item?
Kath Younger: Smoked paprika – I use it in everything!
Restaurantware Interviewer: How do ecofriendly considerations enter your decision making process as a chef or caterer? (i.e. sourcing local food, using ecofriendly products, etc)
Kath Younger: I live in one of the local food capitals of the country, and we have access to so many ingredients. I love to shop our local farmer’s markets on Saturday and support the farmers, cheesemakers and craftsmen with whom I share a community.
Restaurantware Interviewer: Restaurantware is about providing a stylish presentation for food, explain your approach to plating and tablescapes.
Kath Younger: Most of the dishes you see on my blog are real meals that I am about to eat. So the last thing I want to do is spread artistic crumbs all around But I do have quite the bowl collection and love using my grandmother’s antique iced tea spoons.
Restaurantware Interviewer: List one tip that you would give to a DIY entertainer or home chef who might need some professional inspiration to take a gathering to the next level.
Kath Younger: High quality ingredients down to the kind of salt you use can make or break a dish. Amazing olive oils, vinegars and spices will take cooking to the next level without having to learn 50 new skills or spend hours mastering a dish.
Restaurantware Interviewer: What is the best thing you have eaten recently?
Kath Younger: A house-made biscuit serve with cream cheese and fresh pepper jelly. It was perfection!