My name is Kat and I am a certified culinary practitioner. That's a fancy way of saying that I'm a Chef.
I have a wide range of experience in working in various commercial kitchens. Fresh out of Culinary School, I worked as a sous chef at Bravo's Ristorante-- an Italian Restaurant in Manila, Philippines that served the best thin crust pizza I have ever tried. Then I worked as the general manager of Prospero's, a quaint French Bistro which had 2 branches-- one in a college town in Quezon City, Philippines and another in the central business district of Makati City, Philippines. When fate brought me to the U.S., I became the executive chef of Jive Turkey, a restaurant in Brooklyn, NY that specialized in deep-fried turkey. When I had a baby, I stopped working and concentrated on making baby food and raising a child. When my son was old enough to go to school, an opportunity to become a Personal Chef landed on my lap. It was a once a week stint-- I cooked the family meal of the priests at the rectory of St. Malchy's -- the Actor's Chapel right on Times Square in Manhattan, New York!
While I enjoy cooking (and eating) savory food, I have found my niche in making cakes and pastries. I was a co-founder of Classic Confections, a pastry shop back in the Philippines. It started as a home business and flourished to be a full-scale commissary kitchen which later on branched out to two pastry shop outlets. We served award-winning desserts and we also made customized birthday and wedding cakes.
Now that I'm a mother of 2 wonderful children, career has taken a backseat and I have decided to be a home baker so I can take good care of my children as I continue to pursue my passion for baking.
I am happy to be back to baking at home! For truly, home is where the heart is!
Welcome to my katchen. (That's short for Kat's Kitchen.)