Katy is a well-rounded food professional with decades of experience in many aspects of the business. She worked as a cook, a caterer and a butcher. She trained in France in a small bistro, where she was given the task of plucking and eviscerating game birds before ever being allowed to touch the stove.

She worked as a food publicist for nearly ten years, creating publicity tours for authors such as Anthony Bourdain, Robin Miller, Rachael Ray, and the Food Network Kitchens staff among many others.

She is a regular contributor to Food Arts Magazine, mostly writing about the meat industry.

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