resume.txt UTF-8 · Plain Text
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kate.bennert@gmail.com • 210-887-0923 • Jersey City, NJ
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Culinary Producer, Food Stylist and Recipe Developer with 10+ years experience in digital and traditional food media. Passionate about all food — especially emerging food trends and home cooking. Exquisite communication skills, organizational skills, and quick problem-solving skills. Critical thinker and team leader who thoroughly enjoys building relationships with people through food.

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Experience:

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Rachael Ray Show (Seasons 10–17), NYC
Associate Culinary Producer + Food Stylist, 2016–2023

  • Produced original food segments for 7 seasons, including 2 Emmy-winning seasons
  • Led a team of 5 food stylists and served as a primary point of contact for the culinary department
  • Prepped, organized, cooked, and styled food for on-air culinary segments
  • Created menus and prepared greenroom food for celebrity guests
  • Developed and tested recipes for rachaelrayshow.com and the Rachael Ray Show
  • Cooked, styled, and presented recipes on camera for the show and YouTube channels

Freelance Culinary Producer + Food Stylist + Recipe Developer
NJ / NYC, 2015–Present

  • Collaborate with brands and clients to create original food concepts and content
  • Produce and direct culinary segments with celebrity on-camera talent
  • Shop, prep, organize, cook, and style ingredients for photoshoots, television, and video shoots
  • Develop and test recipes for celebrity cookbooks and digital media projects

Food Network, New York, NY
Culinary Production / Test Kitchen Intern, January–July 2016

  • Led teams of interns in the back kitchen for digital video shoots, photo shoots, and TV shows
  • Prepped ingredients for on-camera talent
  • Organized ingredients and equipment for on-site and off-site shoots
  • Cross-tested recipes for Food Network Magazine

Food Network (Beat Bobby Flay), New York, NY
Culinary Production Intern, December 2015

  • Restocked set between rounds of competition
  • Prepared ingredients for Bobby Flay and competing chefs
  • Organized and tracked all kitchen equipment

Morimoto NYC
Intern (Garde Manger), June–August 2015

  • Prepped and maintained Garde Manger station for dinner service
  • Set up and broke down Garde Manger station
  • Prepared sauces and dressings
  • Assisted chef as needed throughout the kitchen

sam a.m. café, Jersey City, NJ
Server, 2014

  • Assisted with daily food prep/opening the restaurant
  • Waited and bused tables
  • Maintained well-organized and well-stocked storage facilities; logged and tracked deliveries
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Education:

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The International Culinary Center, NYC
Culinary Arts Degree, November 2015
Concentration: Farm to Table

Hamilton College, Clinton, NY
Bachelor of Arts Degree, May 2012
Major: Sociology · Minor: English Literature