Katie webber rice
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I went to Skidmore College and was an art major.After I left the restaurant industry I started a personal chef business and specialized in cooking for folks with special dietary needs.I got my first restaurant job when I was in high school, and have worked in a dozen since.I love chocolate, bacon and wine, but I also eat salad like it’s my job.I eat pretty much anything except processed cheese products like American cheese, liquid nacho cheese or spray cheese from a can.In 2015 I became a published author when my cookbook, Maple: 100 Sweet and Savory Recipes was released.
![katie webber rice katie webber rice](https://katiemiafrederick.files.wordpress.com/2017/02/img_7754.jpg)
I was looking for a way to continue doing the work I loved, developing and sharing recipes while working from home. I started this blog in 2009 when my second daughter turned one year old.I started developing recipes professionally in 2002 when I got a job working in the test kitchen at EatingWell Magazine.My mission is to make cooking with locally sourced seasonal ingredients easy and fun for busy families.īy writing fast and easy recipes and creating educational resources like my produce spotlights and cooking tips, I hope to inspire home cooks to try new healthy recipes, learn new skills and enjoy cooking! See a ll my recipes here. Grab a bite to eat, let’s hang out! My Mission Here At Healthy Seasonal Recipes But that doesn’t mean sacrificing taste or wellness. Speaking of families, my two daughters, husband and two yellow labs keep me pretty busy too, so I know just how it feels to need to get dinner on the table super fast. Hi I’m Katie Webster, a classically trained chef and recipe developer and this is my food blog where I share really delicious real food recipes, seasonal side dishes and weeknight meals for busy families.