National Culinary Arts Month
Questions answered by Chef Katie:
Where are you from and what is your background?
I was born and raised in Chicago. Attended St Ignatius College Prep for high school. Ithaca College in Ithaca, NY was my undergrad and I lived in Barcelona Spain for a while then launched my professional career Back in Chicago.
What role did food play in your family growing up?
I’m from a large Irish and Italian American family. Always a lot of people and gatherings, food was a central part of all of it!
Why did you decide to become a chef? What other back-of-the-house positions have you previously held?
I’ve been completely into food since my earliest memories. Even as a young child, I’d go out and create food in nature for my playful activities. The chef was born in me. I launched into the industry as the assistant director of Special Events for the Art Institute of Chicago. Planning menus for corporate celebrations and visiting dignitaries. Learned so much about types of food and ethnic preferences.
Did you go to culinary school? What credentials did you earn through your culinary studies?
Self taught throughout a life time. I’m friends with chefs all over the world, I travel frequently and learn from them constantly. I’m a perpetual student of all things food.
Where and how were you trained?
Since 22 years old I’ve always worked in special events and menu development. I began running and leading the kitchen and developed my team 16 years ago. We’ve been together ever since, moving and adjusting to various positions and challenges
Do you have a go-to ingredient you always use?
I love olive oil!!!!😊
What is your favorite recipe?
It changes with the season, right now for summer
Grilled mahi ceviche with ancho chili and kafir lime chips
What trends are you noticing regarding wine and food pairings?
Summer light wines are perfect with light seafood like the ceviche
How do you eat and cook clean & healthy?
I only use fresh hand selected ingredients in all of my creations. There is no freezer available in our kitchen, so it’s guaranteed fresh. Plus we do all of our own shopping to get the best of everything for our clients
What do you do to maintain flavor in the quality of the dish while keeping it as healthy as possible?
I use only the finest ingredients. They hold the flavor, I just respect that and allow the flavor to sing in unison with all the other ingredients. Fresh ingredients, when handled with care and respect, are healthy and delicious naturally
What do you do to stay current on new trends in cooking?
I am constantly learning about food from other chefs, magazines (especially international culinary publications) and my own creativity. I’m constantly cooking and creating. Constantly!
You authored a book Katie O’s Cookbook, please share what it is about?
I have a weekly tv show, plus my Amazon #1 best selling cookbook, and I cater constantly.
The cookbook features so many of my devoted clients favorite and most requested recipes. I cook with only seasonal ingredients, so I designed the cookbook into 12 months highlighting recipes for that season. All delicious and because I’m an artist and worked for almost 20 years at the Art Institute, my food is beautiful
Chef Katie O’Reilly
Katie Os Food Carnival
Katie@ktofoodcarnival.com
Celebrity Chef, Food Authority, Culinary Judge
Creator and Host, Katie O’s Food Carnival TV Show
Amazon #1 Best Selling Cookbook Author
Fabulous Food Katie O’s Soups and Products
Artistic Custom Catering
HOME - Katie O's Food Carnival
Katie O's Cookbook & Soups As the co-owner and culinary designer of a prominent, high-end catering company in Chicago, Katie O'Reilly has created over 700 sensational menu items and has designed menus for over 2,500 high-end events over her career.