Kate Waters

Kate Waters
Kate Waters began her career in the food industry with a cooking newsletter to inspire home cooks to get back into the kitchen, catering and teaching “back-to-basics” cooking classes. In between food gigs, she returned to NYU for a degree in PR/Corporate Communications and worked as a marketing communication consultant. Her passion is sourcing food, restaurants, and farmers, growers and suppliers that are instrumental in making sustainable food a reality. Kate is the owner of Bleuberet Artisanal Foods, an award winning wild Maine blueberry jam producer, and the Editor of Bleuberet & The Blog.

Recent Posts

Food Crosses Borders without a Passport

Posted by Kate Waters on Sep 5, 2019 9:00:00 AM

Expanding one’s mind through one’s palette.

One of the most exciting trends to hit the restaurant scene is the use of local ingredients being...

The To-Go Container Query Perplexing Us All

Posted by Kate Waters on Aug 19, 2019 9:00:00 AM

Maybe this should be the norm.

A few months ago, I taught a children’s cooking class at a Family Activity Center in Berlin (Germany). After we had...

Special Requests - How Does Your Restaurant Handle Them?

Posted by Kate Waters on Jul 30, 2019 10:49:44 AM

Stew Leonard’s, a small chain of grocery stores in CT/NY/NJ has a very simple customer service policy that is posted at the entrance of each store:

The Flexitarian’s Dilemma: Is Eating a Plant-Based “Burger” Going to Cut It?

Posted by Kate Waters on Jul 17, 2019 9:00:00 AM

Is Eating a Plant-Based “Burger” Going to Cut It? Burger King Sweden thinks so. In a recent article, “Burger King Sweden dares customers to order...

Crisis Management Planning

Posted by Kate Waters on Jul 16, 2019 10:00:00 AM

Deciding what to do when a crisis is unfolding is about the worst time to say to yourself, hmmm, guess we should have done that crisis management...

PR Debacle? Planning Can Be Your Greatest Asset

Posted by Kate Waters on Jul 9, 2019 9:00:00 AM

To a certain degree there is no control as to when a bad PR moment may occur. By having established guidelines about how to react to situations,...

Farmers Who Market: How One Farmer is Reinventing Selling to Restaurants

Posted by Kate Waters on Jun 26, 2019 9:00:00 AM

He walked through the restaurant's kitchen door and asked the chef what the chef wanted to cook, asked how much do you need for your menu, and...

Blueberry Barrens Are Going Barren:  the Impact of Environmental and Economic Factors Is Affecting Our Food Sources

Posted by Kate Waters on Jun 13, 2019 1:52:19 PM

While there are many restaurants that use only locally and sustainably grown and produced foods, most of the food industry is based on a global...