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

“Restaurant” is a Multi-faceted Word in Today’s Vernacular

Posted by Kate Waters on Nov 4, 2019 10:51:28 AM

FOOD IS HAVING ITS MOMENTGoing out used to mean going to a restaurant with an address filled with chairs and tables. Not anymore. From start-up...

Old World Restaurant Attracts New World Crowd: Staying Power as the Neighborhood Shifts

Posted by Kate Waters on Oct 18, 2019 10:16:45 AM

Every generation brings about an amazing change in the world of food. No place is this more apparent than the restaurant scene. In the heart of...

Pancakes Step Aside, Pizza IS for Breakfast

Posted by Kate Waters on Oct 7, 2019 9:00:00 AM

Every college student knows full well that last night’s pizza is a breakfast staple. What took restaurants so long to jump on the bandwagon?  A...

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...