Kate Elderkin Email & Phone Number

Remote

Researching, Canva and other odds and ends

Seattle, Washington, United States

Learning all about the WA Farmers Markets getting people organized to sell Salt Blade!

Greater Seattle Area

Product Development flavored coffee, roast and ground and K-Cups.

Greater Seattle Area

Currently on the R&D At Home Tea and Coffee team/ Nestle Alliance. I was previously on the R&D RTD Teavana Team.

Redmond Wa

Consulting part-time to a two-person production kitchen seeking to improve productivity and quality of quiches and burritos sold through roadside kiosks. Reviewed existing processes and procedures. Recommended and demonstrated “best practice” techniques, such as, mis-en-place. Streamlined recipes to support increased volumes with improved consistency and flavor profiles.

Greater Seattle Area

Product Development Coordinator for Tom Douglas RestaurantsLead product development for the collaboration of Tom Douglas and Nordstrom’s new “Department Bento.” Work closely with Tom Douglas and Eric Tanaka (business partner) on a project to create original recipes for bento boxes. The boxes are to be assembled daily by Nordstrom’s staff at stores, starting with Bellevue, WA, using fresh ingredients. Many variations of the boxes will accommodate vegetarian, vegan, and gluten-free diets. along with Working at Hot Stove Society, Tom Douglas's cooking school. Helps with prep, classes and everything in between.

Ballard/Seattle Wa

Production for a small producer of organic, naturally fermented foods sourced primarily from local, family-run farms. Along with on call consulting product development. Consulted on Salts and Brinaides.

Seattle Wa

Research Chef for a unique culinology research and education company, founded by Maxime Bilet, co-author of Modernist Cuisine. Developed new food products using the scientific method and Modernist cooking techniques. Planned and conducted controlled experiments. In these experiments, manipulated variables such as ingredients, ingredient percentages, and cooking method to optimize flavor, nutrition, time, sustainability, and cost. Taught cooking camps to get kids excited about the intersection of cooking, food, and science.

Seattle

Head Production Cook for new French-Vietnamese restaurant by chef-owner Eric Johnson. As part of the opening team, developed and tested the restaurant's first menu. Was responsible for ensuring ingredients met our standard of quality. Was in charge of opening the kitchen daily, organizing the production schedule, as well as managing a production staff of three. Stateside was named Seattle Met's Best Restaurant of 2015.

Seattle

Planned menus, procured ingredients and prepared lunches and dinners for a father, three children and guests on alternate weekends. Prepared and froze additional meals for future use. Traveled with family on holidays. Catered cocktail and dinner parties.

Redmond Wa

Prep and event cook for high-end catering operation associated with Pomegranate Bistro restaurant. Catering from large events i.e the Gates Foundation holiday party to small 4 people dinners.

Worked Garde Manger stations for these fine-dining restaurants. Did extensive prep and service for dozens of catering events. Staffed Mica restaurant on Mondays (when restaurant was closed) to receive shipments, accept reservations and perform kitchen prep for upcoming week.

Farm: F U G L E B J E R G G A A R D Farm To Table Cafe and Bakery in Helsinge Denmark, cook, bake, garden ect.

Awbcp

CIA Greystone, CA not Hyde Park, NY

Acap, Accelerated Culinary Arts Program

CIA Greystone CA not Hyde Park, NY

Nutrition Food Science, Nutrition And Food Science

Activities and Societies: Food Salvage