Katie Lenhardt
Location
Bay Area, California
School
Scottsdale Culinary Institute, New Mexico State University
Expertise
Global Cuisines And Pastries, Classic Cooking Techniques, Specialty Ingredients
- Katie catered events for celebrities, PGA tours, and former presidents Bill Clinton and George W. Bush.
- She styled food for celebrity chefs, children's cookbooks, and a regional food magazine.
- Her favorite way of staying on top of culinary trends is by attending food shows in San Francisco, New York, Italy, and Greece.
Experience
Katie has amassed a depth of culinary knowledge throughout her 20-plus-year career in the food industry. In culinary school, she was trained in classic French cuisine, cooking techniques, pastry, restaurant management, and nutrition. She went on to couple her culinary education with her love of writing and research by studying journalism. During school, Katie was the associate editor of a southwestern food magazine, where she composed articles, developed recipes, and styled food for photo shoots. She also had the opportunity to further her knowledge of unique ingredients from global cuisines as a buyer and importer of specialty grocery goods. She worked as a freelance food writer, stylist, and recipe developer before she joined the team at Tasting Table in 2021, where she fully enjoys the opportunity to share her passion for all things culinary.
Education
Katie has an associate's degree in culinary arts from Scottsdale Culinary Institute and a bachelor's degree in journalism from New Mexico State University.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Katie Lenhardt
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Americans have been pinching pennies as food costs have continued to inflate. Now food distributor Sysco is suing certain major meat companies over prices.
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When it comes to mixing up a fruity summer cocktail, watermelon might be the icon, but its melon cousins are the moment.
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The food industry was heavily impacted by the COVID-19 pandemic. A recent report shows that California employers failed to protect its essential food workers.
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Consumers have struggled with higher prices at the grocery store. Here is why industry experts predict that costs will remain high even as inflation slows.
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Some turn to a mushroom-infused blend of coffee for its many health benefits. Here is a breakdown of the different mushrooms used in this type of coffee.
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With many nations around the world feeling the pinch of the current rise in food costs, the island nation of Singapore is especially feeling these challenges.
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Our collection of shrimp recipes take you around the world as the variety of international cuisine only serves to prove the popularity of this sweet crustacean.
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Buying the ripest watermelon isn't a guessing game, we have found the most accurate way to test if your watermelon is ready to be eaten.
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Cooking on gas is a favorite for many chefs across the board. With the California gas ban, many restaurants fear the loss of a staple cooking technique.
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Starbucks baristas who are hesitant to unionize out of fear of backlash may reconsider after learning that the union recently established a venti-sized fund.
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When it's summer, it's time to break out the barbeque. You're proud of your grill skills, but make sure you're not making this simple mistake.
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Fruit and cheese go hand in hand both texturally and flavor-wise. But, there is more to it than just plonking your favorite fruit next to your favorite cheese.
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If after hours of cooking, you end up with dry, overcooked pulled pork, don't think all is lost for your dish; you can save your pork in a few creative ways.
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The next time you make baked feta pasta, consider adding in a certain spice that, while most often used in desserts, can add something unique to a savory dish.
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The tomato is a popular fruit that shows up in some of our favorite foods. And now, scientists are trying to increase tomatoes' vitamin D.
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David Beasley isn't quiet about what the U.N. World Food Program needs to end the global food crisis. Take a look at how he's calling billionaires out.
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For lunchtime ideas that will give your midday a much-needed boost, we've rounded up 75 healthy lunch recipes that are also creative, easy, and full of flavor.
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The FDA's response to three separate petitions on phthalates and food packaging has left organizations outraged and demanding answers over the limited ban.
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When the government suddenly reversed course on their mission to tackle obesity, Jamie Oliver flew into full-activist mode.
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Some Dunkin' app users recently received a confusing congratulatory notification, so they took to Reddit to figure out what it meant.
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Cheesemakers of Parmigiano Reggiano are fighting fraud with this clever technology.
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The lack of Russian wheat exports due to the war in Ukraine, poor harvests, and countries depleting global supplies have caused wheat prices to increase.
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Rose Levy Beranbaum, a master baker and author of "The Cake Bible," proved her ingenious reverse-creaming method is faster, easier, and prevents overbeating.
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While touring an Illinois farm, President Biden discussed the challenges posed by inflation while laying out his plan to provide aid to American farmers.
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Communities need assistance, and a few organizations hope to provide affordable groceries by expanding mobile markets.
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When a large poultry producer got a recent complaint that their ready-to-eat product looked undercooked, the company recalled 30,285 chicken breasts.
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Primeval Foods says it has cultivated exotic meats from the DNA of lion, zebra, giraffe, and tiger to create an exotic meat alternative aimed at carnivores.