Chef Kathy and Chef Jake will be performing a live cooking demonstration at the Kentucky State Fair on the Gourment Garden Food Stage. You’ll find the Fresh Chef Experience team on Sunday, August 18th @ 3:00 – 4:30 pm located in South Wing A lobby.
Take a break from the heat and join us for some tasty food samples and a fun cooking demonstration!
This week on The Local LIfe with Ann Curtis and Phyllis Fitzgerald: Dare to Care Food Bank‘s Cooking Matters program with Chef Kathy Wilkins Douglas and Annette Ball, Chief Program Officer at Dare to Care. Listen at 1pm Saturday, July 6th, on WCHQ 100.9 FM or click on the red button below to listen to the show.
So thoughtful of Louisville Dare to Care Food Bank to recognize their Cooking Matters volunteers on Tuesday, May 21st. Chef Kathy was honored as a top-six volunteer for her commitment to helping at-risk youth and adults in the community learn how to make easy healthy food at home through the Cooking Matters National program. Fresh Chef Experience is proud to be a part of this great community outreach
Saturday, May 18th at 2:00 Williams Sonoma Lexington
Come watch our Farm Fresh Cooking Demonstration and enjoy tasty samples of delicious farm fresh food recipes including Farm Stand Baby Greens Soup and Spring Farm Stand Vegetable Tart.
Saturday, April 27th at 2:00 Williams Sonoma Mall St. Matthews
Derby Day Celebration! Come watch our Cooking Demonstration and enjoy tasty samples of Bourbon Sauce Meatball Crositini with Tomato Jam, Country Ham Spread with Peach Pepper Jam and Green Onions, and Bourbon Pecan and Chocolate Cups.
The article features a spotlight on Chef Kathy, her work, and these three recipes: Basil Gelato, Iced Lemon Cookies, and Blueberry Key Lime Sauce, Sautéed Shrimp with Smoked Carmelized Pineapple, Toasted Coconut & Almonds, and Yuzu Luxe Sour Meringue Cookies.
“Everyone is looking for a better way to make food.”
Fresh Chef Experience brings all food and equipment to a home, office or event space including a small oven and Bunsen burner if necessary. Classes require a minimum of six people and, for larger groups, operate on a ratio of no more than eight people per chef instructor so every participant has plenty of hands-on experience. Chefs guide customers through the techniques of each recipe, starting from scratch with raw ingredients. Kathy has a strong foundation in healthy eating and teaches cooking for local food banks and food literacy programs.
“When I teach people how to cook, I teach them to cook from raw,” she says emphatically.
To read the full article click here.