Voice of the Restaurant Industry
-
Kathleen Kennedy
- 47, Male
- issaquah, WA
- Sage Culinary Catalysts
- Blog Posts (2)
- Discussions
- Events
- Groups (5)
- Photos
- Photo Albums
- Videos
Kathleen Kennedy's Groups
Kathleen Kennedy's Page
Profile Information
- Title
- CEO/Chief Innovation Officer
- Company
- Sage Culinary Catalysts
- Website
- http://sageculinary.com
- Which Restaurant Segment best describes my company
- Bakery, Catering, Casual, Fine Dining, Hotel Fine Dining, QSR, Quick Casual, Upscale Casual
- Interests
- Discovering new food, Consulting, Making Friends, Networking, Finding Investors, Deals, Finding a Job, Career Advancement, Gaining Knowledge
- Personal Quote
- NEVER TRUST A SKiNNY CHEF
- Biography
- Kathleen Kennedy, C.R.C.
As CEO and Chief Innovation Officer, Kathleen Kennedy brings over 25 years of industry experience to Sage Culinary Catalsyst's clientele. Kennedy is well known as a passionate thought leader of strategic culinary innovation, building highly effective teams, chain restaurant menu and product development, and food communications.
Kennedy is an accomplished marketing executive and broad based executive chef with experience at multi-unit restaurant chains, marketing agencies, and food manufacturers. Previous positions include Director of Global Food Research & Development for Starbucks, Director of Culinary for Schreiber Foods, and Principal/Director for Food PR at Publicis Dialog Chicago.
The team Kathleen led at Starbucks launched over 40 new products and removed transfats from 800 more. She has also consulted for, partnered with and/or presented at dozens of restaurant chains and manufacturers including TGIF, TCCF, Applebee's, Wendy's, BK, McDonald’s, Krystal, Subway, and major food brands, including Kraft Foods and Kikkoman International.
Kathleen is a graduate of the prestigious Culinary Institute of America in New York and is a former Chef/Instructor at the San Francisco based California Culinary Academy. She worked her way up in the hospitality industry via hotels, including the Ritz Carlton and Campton Place, 5-star restaurants, such as Charlie Trotters, and as Executive Chef at The Perfect Palate Catering Company and California Café.
Kathleen is credentialed with a Certified Research Chef, “CRC,” by the Research Chef’s Association and has spoken at many conferences, including the 2006 International Food Manufacturer’s Conference where she discussed the best strategies for selling to chain restaurant chefs and the 2008 Poultry Summit and 2008 RCA Conference.
Kathleen has written for numerous magazines, web sites and newspapers including The Chicago Tribune, Bride’s, ivillage, bakrate.com, Today’s Chicago Woman, and the Orlando Sentinel. Her book, Priceless Weddings, was published by Random House. She has been interviewed for The New York Times, multiple radio programs and has food styled for television and print. Kathleen enjoys cooking for live and taped audiences and has guest starred on the Food Network, The Discovery Chanel and many regional news and food programs. Her trail-blazing restaurant career was biographied in the book: A Women’s place is in the Kitchen: The Evolution of Women Chefs. For more information on Kathleen and her company log onto: sageculinary.com
- Years in the Industry
- 25+
Kathleen Kennedy's Blog
i UPLOADED A 10 YEAR OLD PHOTO...
Posted on July 2, 2008 at 12:27pm 4 Comments 0 Likes
eeK- A MAGAZINE i AM BEING PROFILED IN CALLED AND ASKED FOR A PHOTO... I sent a 10 year old photo of me in a chef's hat. Then i saw this photo- which is only 5 or 7 years old, and uploaded it here. And for a different article I am supposed to have someone come and shoot me. Maybe I can get a skinny body double??? Just wanted to share my twisted thinking and tell the truth that i don'treally look like the woman herein.
Recently, a non-foodie friend of mine had gastric by-pass and lost… Continue
Recently, a non-foodie friend of mine had gastric by-pass and lost… Continue
NEVER TRUST A SKINNY CHEF... Diary of a dieting foodie... Or diary of a fat foodie who hates to diet...
Posted on May 6, 2008 at 11:58pm 7 Comments 0 Likes
Hi Y'all,
"Never Trust a skinny chef" has been my moto for many years.
Why do you tink I have a Sage leaf instead of a photo?
truth be told-- I wish Iw asn't so trustworthy...
Okay 2 kiddos and a job where I get paid to eat- not too much too complain about. . Who ever thought I'd get paid to eat and spot trends- WOW-- even better than what I thought back in the days of cooking school.. Not a bad living, just bad on the gallbladder.
No wonder they had to… Continue
"Never Trust a skinny chef" has been my moto for many years.
Why do you tink I have a Sage leaf instead of a photo?
truth be told-- I wish Iw asn't so trustworthy...
Okay 2 kiddos and a job where I get paid to eat- not too much too complain about. . Who ever thought I'd get paid to eat and spot trends- WOW-- even better than what I thought back in the days of cooking school.. Not a bad living, just bad on the gallbladder.
No wonder they had to… Continue
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Non-OperatorPaul Paz said…
Killer backgound!
I was treated to the Chef's Table in the kitchen at Charlie Trotter's. Charlie got annoyed wiht me cuz I was taking too many flash photos during the rush. :-)
Paul
Non-OperatorDana A. Romero said…
Just wanted to respond to you about the FohBoh event during NRA! You may have stumbled upon this already but, We will be hosting an event at the Reagle Beagle (160 E Grand Ave Chicago, IL 60611) on the 19th at 5pm! In fact, the owner is a fellow FohBohite! Hope you can make it! If you have any questions at all let me know, and make sure to stop by our booth (5769) during the show to introduce yourself.
Best,
Sarah
Marketing Coordinator
FohBoh.com
It came about from my ned to self illustrate a book I was working on.
Turns out a can create and (sometimes) sell pieces of artwork.
I truly feel that every real chef is an artist dep down inside.
;-)
Ciao 4 Niao,
cj
Take care!
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Andy
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