February 20-24, 2019 Miami Beach
Benefiting FIU Join Newsletter
Blake Kathleen 2 e1537812971964 400x400 - Blake, Kathleen

Kathleen Blake

Iowa native, Kathleen Blake, started cooking at an early age in her grandmother’s kitchen where she helped prepare Sunday suppers for her large extended family. Staying true to her path, Blake worked in restaurants during high school, and then moved out West to attend the Community College of San Francisco’s Culinary Apprenticeship Program.

Blake earned a position at Square One where her mentor, Joyce Goldstein, taught her the importance of focusing on quality ingredients, prepared simply. Goldstein also mentored Blake on the art of building personal relationships with purveyors. This strong foundation served her well... READ MORE

Iowa native, Kathleen Blake, started cooking at an early age in her grandmother’s kitchen where she helped prepare Sunday suppers for her large extended family. Staying true to her path, Blake worked in restaurants during high school, and then moved out West to attend the Community College of San Francisco’s Culinary Apprenticeship Program.

Blake earned a position at Square One where her mentor, Joyce Goldstein, taught her the importance of focusing on quality ingredients, prepared simply. Goldstein also mentored Blake on the art of building personal relationships with purveyors. This strong foundation served her well as she worked her way through several smaller restaurants around the country before accepting her next position with Drew Nieporent’s The Steelhead Grill in Pittsburgh, Pennsylvania. In 2001, Blake accepted the position as Sous Chef at Restaurant Nora, in
Washington DC, the first certified organic restaurant in the US, where she was quickly promoted to Chef de Cuisine.

In 2003, Blake was hired by Chef Melissa Kelly to serve as her Chef de Cuisine at Primo, located at the JW Marriott Orlando Grande Lakes. It was here that Blake started her decade-plus long relationship with local farmers, organizing a cooperative that eventually grew to support many of the restaurants in Orlando. Together with her husband, William Blake, she built and maintained the organic garden at Primo Orlando until 2011.

In April 2011, William and Kathleen opened The Rusty Spoon, located at 55 W. Church St. in Downtown Orlando. Since its opening, The Rusty Spoon has been critically acclaimed by both local and national writers, and heralded as one of the pioneers of the “Farm-To-Table” movement that has gripped the country’s culinary scene. The Blakes’ focus continues to be locally sourced food, simply prepared, in a comfortable environment. A true “Chef’s Chef,” Blake is also a Four time James Beard Award Semifinalist, (Best Chef South), and is an active participant in Women Chefs & Restaurateurs (WCR). She is also a two-time nominee for WCR’s “Women
Who Inspire” award. Blake most recently received “The Beacon Award” from Women’s Foodservice Forum. Blake and her husband also participate in many events to raise money and awareness for a variety of Orlando-based non-profit organizations they support including Growing Orlando, Second Harvest Food Bank, Appetite for the Arches and United Way.

Learn more at www.therustyspoon.com or follow along on Facebook (Facebook.com/TheRustySpoon) and Instagram (@The_Rusty_Spoon).

READ LESS