Introducing Kate Homes of Carried Away Chefs
So with out further a do, let me tell you about Chef Kate:
Kate Homes is a chef and the owner of the New York based personal chef service, Carried Away Chefs. Providing weekly in-home meal preparation, private dinner parties and cooking instruction, Kate specializes in helping busy families eat healthy, delicious and convenient meals. Kate attended Le Cordon Bleu College of Culinary Arts in Scottsdale, and then honed her craft under the direction of two James Beard award winning chefs. She worked for Bradford Thompson at Mary Elaine’s in Scottsdale, Arizona and then joined Lachlan MacKinnon-Patterson’s team at Frasca Food and Wine in Boulder, Colorado; polishing her skills in both French and Italian fine-dining, before branching out to LA to begin working for private families.
Kate’s years of experience cooking for families has lead to a vast understanding of the different approaches taken when eating together as a family, introducing children to new foods, and navigating the requirements of pre and postnatal nutrition. Welcoming her daughter Lucy has given Kate an even greater perspective on maintaining an enjoyable yet healthy diet pre and post birth, followed by the excitement and trepidation of enticing a child’s bourgeoning palate.
Kate’s main goal with food is to keep a balanced, yet realistic approach; healthy eating for the family should be enjoyable and not a daily challenge. What works for some may be different for others, but fresh, delicious healthful food is always front and center.
What’s your best fashion advice for Moms in 10 words or less?
It’s never too late to get a fresh start on your wardrobe with one fun new item!
What’s the number one thing you get asked? What’s your answer?
What’s your favorite dish to cook? My favorite thing to cook is any original dish made on the spot from ingredients I’m trying to use up in the fridge… It feels like ‘refrigerator iron chef’ and requires the most creativity.
What’s the number one thing you wished you were asked and why?
I wish I were asked how to create a meal in under 5 ingredients. So many people dread cooking because of the prep involved. I’m a believer that weekday cooking should be simple; with the right seasoning and fresh ingredients, really tasty meals can be made with just a few items.
Tell us something we don’t know.
During pregnancy, my go-to nutrient fix was a smoothie. The key to making a ‘green’ smoothie go from tolerable to delicious was adding an acidic component. Try lemon juice or pineapple when blending up things like kale, spinach or chard.
In your opinion, what’s the most interesting trend going on in your industry right now?
We are beginning to see a lot of food establishments basing their entire concept around one food item. The fact that any food item can be elevated to a showpiece or focal point illustrates the growing appreciation for celebrating ingredients, sourcing, quality and respect for ones craft.
Why do you do what you do?
Well for one thing I love food as a hobby, for pleasure, socially and professionally. Specifically I relish the challenge of creating dishes and menus specific to families’ individual tastes. Food has always been such a joy for my family and I love to facilitate that for others.
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