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

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...

Seasonal vs. Sustainable Farming & What this Means to the Ingredient List

Posted by Kate Waters on May 31, 2019 9:00:00 AM

How much does anyone really care about whether lettuce, green beans, or beets are in season, and if they were sustainably grown before landing on...

Bringing Farm-to-the-Restaurant Table

Posted by Kate Waters on May 8, 2019 9:00:00 AM

What was the norm, went out of fashion, ‘tis now in again!

Farm-to-Table existed long before cars, grocery stores, industrial canning,...

Creating an “Artisanal” Restaurant Experience

Posted by Kate Waters on Apr 24, 2019 9:00:00 AM

ARTISAN = the person who creates by hand.

Menu Identity Crisis: Is the Menu in Line With Your Restaurant’s Theme?

Posted by Kate Waters on Apr 18, 2019 9:00:00 AM

If you can find something you love to do, and make a living at it…

Chefs become chefs for many reasons, but most have a passion for cooking and...