Kathleen Chambless - Tasting Table

Location

Jacksonville, FL

School

Johnson & Wales University- North Miami

Expertise

Global Cuisine, Recipe Development, Culinary Media

Kathleen previously wrote for her local paper, The Clay Today, as a freelance food and entertainment journalist both in print and online.
She has written for various school events and informal competitions since high school, winning two personal essay contests, and an annual poetry slam.
When she's not writing articles and covering stories, she develops recipes and is compiling a cookbook of her research and methods.

Experience

Kathleen has been writing since she understood what words were. While achieving her Bachelor of Science in Culinary Arts, she rediscovered her love for academic writing and recipe development and continued on to pursue a job in the field. beyond writing for The Clay Today, she worked as the culinary manager for an exclusive residential summer camp for girls in Maine. She has completed one cookbook on behalf of Camp Somerset and is in the process of developing recipes and testing them for her second book. Kathleen continues to grow as a chef and a writer by developing menus for her work as a personal chef work and her writing for Tasting Table.

Education

Kathleen has a Bachelor of Science in Culinary Arts from Johnson & Wales Univerisity, a leading college in culinary arts education.

Tasting Table Editorial Policies

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 Kathleen Chambless

Drink

Drink By Kathleen Chambless

Everything You Need To Know About Adding Olive Oil To Coffee

Mixing olive oil and coffee is the latest coffeehouse trend, but there are some things you need to know before you join in with making a café olive oil.
By Kathleen Chambless Read More
Drink

Drink By Kathleen Chambless

13 Best Brewing Methods (And Beans) For Making Iced Coffee

Iced coffee has become popular year-round. If you're wanting to make it at home but don't want it to become a watered-down disaster, try these tips.
By Kathleen Chambless Read More
Cook

Cook By Kathleen Chambless

13 Myths About Canned Tuna You Need To Stop Believing

Canned tuna is an often misunderstood food. But it's time to but the myths that abound out to sea. This is one tinned food that is worth keeping in the pantry.
By Kathleen Chambless Read More
Cook

Cook By Kathleen Chambless

10 Tips You Need When Cooking With Spaghetti Squash

Spaghetti squash is a delicious seasonal vegetable that's easy to prepare, but these tips will help you get the most out of this versatile ingredient.
By Kathleen Chambless Read More
Cook

Cook By Kathleen Chambless

The 12 Biggest Mistakes Everyone Makes When Cooking With Cardamom

Cardamom is used worldwide in everything from curries to chai to desserts. Discover the essential tips you need when cooking with this sweet and warming spice.
By Kathleen Chambless Read More
Cook

Cook By Kathleen Chambless

15 Types Of Greens That Are Perfect For Salads

Break up your salad routine with a simple switch. From escarole to spinach and arugula to dandelion, these greens are sure to add interest to any salad.
By Kathleen Chambless Read More
Bakeware

Bakeware By Kathleen Chambless

Tips You Need When Cooking With A Pizza Stone

Using a pizza stone is a surefire way to get restaurant-quality pies -- as long as you avoid some common pitfalls first-time pizza stone users might face.
By Kathleen Chambless Read More
World Cuisines

World Cuisines By Kathleen Chambless

Best Savory Pies From Around The World

From the Americas to Australia, the combo of pastry crust plus savory filling makes for one of the world’s most well-loved mobile meals.
By Kathleen Chambless Read More