Kitchen Closeup with Chef Kat Randazzo
The smell of warm crusty bread fills the air and a cast iron pot rests upon the table. Eggs are gently poaching in a homemade tomato sauce. ‘Eggs in Purgatory” is a classic example of Chef Kat’s delicious but wholesome food.
Creative, and with a continental home cooking background, Katherine Randazzo channels her passion for fresh whole foods into all the dishes she creates.
“Creating something from nothing” is classed by Kat as her most satisfying cooking moment. Combine that with her love of feeding people and … hey presto, you have simple, unfussy, well-balanced food to die for.
Embedded deep in Katherine’s cooking DNA are early memories of a deep appreciation of her family’s cooking. Her French and Spanish heritage are the inspiration for Kat’s techniques and she infuses the flavors of those countries into her simple, humble and tasty food. From a young age she learned an appreciation of well balanced and perfectly seasoned food. Food which not only delights the taste buds but relieves that ever-present hunger that most of us seem unable to satisfy.
Early memories surface of Katherine sitting in the kitchen alongside her mom, who included her in her amazing cooking journey, and was similarly influenced by her parents. Kat’s intense love of food had her refusing to participate in after-school activities, preferring to run home and make something delicious instead.
“I realized that the kitchen was where I wanted to be. I was happiest there!”
This history seems to confirm that true mastery of any profession needs to start during youth. Kat followed through, with dedication and passion, and became a master class professional, cooking with family values, creativity, and care.
Kat’s Fetish Dish
Kat has made Red Wine Braised Shortribs with Parmesan Polenta, Watercress and Carrot Salad with Toasted Coriander Vin more times than she can count.
The Formative Years
When her mom went back to college, Katherine started cooking for the family. Her dad would shop for the recipes she wanted to create, and she would do the rest. A year after high school Katherine enrolled in culinary school in Seattle. During this time, she cooked for Tom Douglas at Etta’s and the Dahlia Lounge. As is desirable in the formative years, Katherine was mentored by several cooks who taught her the fundamentals of delicious, wholesome food.
After traveling to Brazil and Argentina, she moved to Brooklyn where she was the sous chef at Soho seafood house Aquagrill for a year before moving to Gramercy Tavern under Tom Choliocchio for 2 ½ years. After a short time at a catering company which was not her ideal platform, she went to Marlow and Sons Diner, under the Williamsburg Bridge. It was here, when she met Caroline Fidanza, that she knew that she had found her place in the food world.
About a year after Kat’s son was born, she moved to the Brooklyn Kitchen as an instructor. Katherine taught their first class and went on to teach hundreds of other aspiring chefs. At the same time, she took on private cheffing for a family on the upper east side for about 5 years, cooking tasty family meals as well as multi-course intimate dinners when they entertained.
Recently, Katherine has been cooking for her family, various events, and some meal planning clients.
“If I have a crush on you, I will probably make you runny eggs baked with ham, Gruyere, baguette, Dijon, and honey”
When Katherine was cooking at Gramercy, Tom Colicchio was filming the 1st season of Top Chef, and not around that much. However, one week, he spent two days at the pass. Her sous chef called her over and told her that she was the only one that Tom asked about amongst about 12 others. Tom, who was known for not saying much, said, “She’s GOOD!”
Where Katherine likes to eat out in the city: “Gjusta. It’s perfect, and it’s not mine. And at Mini Kabob.”
Plans
Katherine wants to open a sandwich shop. She envisages a meatball parm and a few braised meats with a lot of greens and condiments, as well as a variety of vegetarian options. She’ll create a rolling menu based upon what’s seasonally available so that she can remain faithful to her whole food philosophy.
Simplicity will be the name of the game. A limited but fresh tasty offering. This means not overproducing food, but rather producing slightly less. Using this concept, the food is guaranteed to be fresh. When it’s sold out, no more will be made and nothing will be carried over to the next day. She’ll merely pack up and go home to her family. When it’s open, it will probably be best to get there early and take advantage of the delicious and fresh tastes.
Three Ingredients Kat can’t do Without?
🍋 Lemon
🧂 Salt
🍅 Red Pepper Flakes
Chefs that Katherine admires?
“ Little old ladies who make the same dish for decades and “kill it” every time.”
🧑🍳 Book chef Katherine Randazzo via SRVE: https://www.srve.co/request-a-chef
The SRVE mobile app allows you to book culinary experiences in your own home, workplace, or private venue. SRVE connects private chefs with entertainers, families, businesses, and “foodies” in the Los Angeles area. Coming soon in major cities across the US.
