Katy Sparks is the owner and principal of Katy Sparks Culinary Consulting, an award-winning chef (formerly of Quilty’s in Soho), and co-author with Andrea Strong of Sparks in the Kitchen, (Knopf, 2006), her first cookbook.
Katy grew up in Vermont’s Champlain Valley where her family raised grass-fed beef and free roaming chickens. As an amateur naturalist, she learned to forage for wild, edible things at her father’s knee and is devoted to all things local and delicious.
Chef Sparks’ cuisine has always relied on fresh, seasonal ingredients but recently her cooking has reached a higher expression of the health- supportive nature of whole, unprocessed foods. She is an avid researcher and taster and has uncovered many exciting, health promoting flavors to incorporate into her cuisine.
Her clients have ranged from restaurant start-ups to corporate dining services to nationally recognized retail food shops. She is regularly featured in the food press and maintains strong ties to the national food media.
A summa cum laude graduate from the prestigious culinary program at Johnson and Wales University in 1986 Katy did further undergraduate work in music and languages at Middlebury College in Middlebury, Vermont. Katy lives with her family in Brooklyn, New York where she regularly finds inspiration in the burgeoning artisanal food scene.
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Katy Sparks's recipe
Turkey Ricotta Meatballs and Whole Wheat Penne Pasta
w/ Blistered Tomato and Veggie MarinaraRead more
Farro Risotto with Wild Mushrooms
w/ Corn Relish, Scallions and Beet GreensRead more
Red Curry Coconut Shrimp
w/ Brown Basmati Rice and Summer Vegetables, Spiced CashewsRead more
Grilled Pork Tenderloin
w/ Apricot-Blackberry Relish, Walnut Quinoa and SpinachRead more
Beef Bolognese on Polenta
w/ Herbed RicottaRead more
Grilled Chicken Breast
w/ Sweet Corn, Mushrooms, Snap Peas and Beet GreensRead more
Whole Wheat Fusilli with a Roasted Pepper Tomato Sauce
w/ Local Corn, Basil and CheeseRead more
Maple and Rosemary Turkey Breast
w/ Coconut Basmati Rice and Green BeansRead more
w/ Spring Vegetable Garnish, Rosemary Roasted New Potatoes and Preserved Meyer LemonsRead more