KATHLEEN SANDERSON

KATHLEEN K. SANDERSON is well equipped with a very solid history of culinary and food-service experience. A graduate of The California Culinary Acadamy she trained in San Francisco and New York. Kathleen teaches both professional and consumer classes at such institutions as the New York Restaurant School and King’s Cooking Studio. She spent five years as Restaurant Business Magazine’s Food Editor/Test Kitchen Director . After that she formed a foodservice company called Food Service Solutions with her partner Blake Swihart where she consults on various products for an extensive client list including: The Catfish Institute, Kraft, the Quaker Oats Company, Tyson Foods, Campbells, Dannon among many others.