Hi Chefs. Thanks for making the time. What’s happening in the
world of Hart’s at the moment?
Katie Jackson: Well, this is my first chef position. I’ve been sous chef at other places, but I’m growing into this position as chef at Hart’s and figuring out what it means to be a chef in this moment.
Let’s back up a bit. How’d you get into this work?
Katie: I started just falling in love with the industry when I worked at the counter of a tiny little bakery. Seeing how a small place, with one owner who cared so much about the food and who put so much care into a pot of coffee, I started to see how all of these things can create a community. That’s what I first fell in love with.