Hey y’all, I’m Katherine—just your average gal from Asheville, North Carolina, who somehow turned a lifelong love of food into something a bit more. I’m 36 now, and if you’d told me ten years ago I’d be teaching folks how to cook, I probably would’ve laughed (nervously, over a microwaved dinner). But life has a funny way of nudging you back to what feels right.
Growing up, I spent more time in my grandma’s kitchen than anywhere else. That place was magic—something always bubbling on the stove, the air thick with the smell of biscuits, greens, or whatever she decided to whip up that day. I used to sit and watch her hands move like she was conducting a little food symphony. She never measured a thing, just cooked with instinct and a whole lot of love. I didn’t realize it back then, but those afternoons planted a seed in me.
I didn’t go straight into cooking, though. Nope. I started out in marketing—power suits, PowerPoints, the whole deal. I was decent at it, but somewhere between the emails and endless coffee runs, I found myself sneaking peeks at recipes during lunch breaks. Sundays became my playground, where I’d try cooking something new, usually with a bit of a mess and a whole lot of laughter. Pretty soon, people started asking for my recipes, and one day I just thought, why not give this a real shot?
So I did. No culinary school, no fancy certificates—just me, a lot of cookbooks, YouTube rabbit holes, and the occasional burnt pan. But I learned. I learned that food doesn’t have to be complicated to be good. I started teaching classes at the local rec center and sharing little kitchen tips online. The best part? Watching someone light up when they realize they can cook something delicious all on their own.
My style is all about comfort—Southern at heart, but I like to twist things up. Maybe it’s mac and cheese with a kick of smoked paprika, or cornbread with bits of jalapeño and honey butter. I want folks to feel at home in their kitchen, even if they’ve never boiled water before. Mistakes? I’ve made a truckload. Once I tried flambéing with the wrong kind of liquor and nearly took out my eyebrows. But hey, it’s all part of the ride.
These days, whether I’m sharing a quick weeknight dinner idea or talking someone through their first pot roast, I try to keep things real. Food is meant to bring us together, and I’m just here to help make that happen—one recipe, one story, one laugh at a time.