Kate’s Catering on Campus
I graduated from the Midwest Culinary Institute at Cincinnati State in 2014 and went on to open Kate’s Catering and Personal Chef Services in 2015. We are a completely custom caterer who gets to know the needs and expectations of our clients in order to best serve them. We take each challenge head on and strive to exceed all our clients expectations. We just celebrated our 6th birthday, and although we do something different everyday by means of accommodating client requests, I feel that we are becoming more and more established and experienced in providing for all of our clients’ needs.
The Midwest Culinary Institute was the best program in the area for studying the culinary arts, and I was very attracted by the fantastic instructor chefs and opportunities to be better prepared to enter the culinary workforce. Food was always a passion of mine and I was fascinated in learning how to make it a successful career. I loved the diverse variety of course work and interesting challenges presented in each lab. I was considered an adult learner since I graduated with my Bachelors of Business Administration from the University of Kentucky prior to attending Cincinnati State for my culinary education.
The faculty is top-notch and really cares about your success and your future career goals. They are often the ones you can go to for employment advice or industry-specific information. I participated in the Chaines de Rotisseurs competitions and trained one-on-one with my culinary instructors in preparation for the competition which taught me so much. It was clear that the instructors were dedicated to my success and were committed to putting in extra time to ensure I represented the college well, which paid off in the end as I was the local champion in 2013.
The class schedules also make balancing your school demands and your work or lifestyle demands possible.
The students that I went through the program with often became the students that I experienced co-op with at Funky’s Catering, as well as the students that I frequently network and collaborate with in the workforce now.
Advice I would give to new students is you will get out of your education what you put into it. Don’t be afraid to ask questions, get to know your instructors and your other students, and have a critical eye towards how the skills you are learning now will apply in the workforce.
I am currently an adjunct instructor for the Midwest Culinary Institute. I love being able to provide the same quality care and consideration that I was shown to my current students. It is really rewarding to see them take each skill and perfect it throughout the semester.