Chef Karrah has 18 years of kitchen experience. She’s worked every aspect of the hospitality gamut; to include catering, party planning, chef manager, confectioner, decorator etc. Karrah was trained classically in southern France, but her specialty is fast, healthy and delicious cuisine. In the process of becoming a registered dietician; Karrah believes meal prep is essential and aims to make the process less routine and more lively! Chef Karrah is also a certified event planner and relishes in the nooks and crannies of every event she produces. Her work as an event creator is similar to her endeavors as a culinarian. Creativity is a common thread in all aspects of Karrah’s life. She views food as her canvas and finds great enjoyment in fusing cuisines and creating pockets of unexpected flavor in all her menu items.
Detroit, MI but I've been a Chicago area resident for almost 20 years.
It's impossible to choose a favorite restaurant when you live in Chicago. It really depends on which cuisine I'm in the mood for. This city is a playground for foodies who love to explore and have a great appreciation for international food and creativity.
This is dependent upon the day. In the summer I like to toss a spatchcocked chicken and some veggies on the fire pit. If it's winter is could be a Jerk chicken pot-pie.I like to scroll through Food & WIne magazine and see what sparks my interest before I go grocery shopping for the week.
My desire to be a chef stems from my upbringing in a home where we were almost vegan and most meals lacked imagination. The emphasis in my home was on maintaining health and not necessarily enjoying food. I knew there was a better way. From there my passion for fusing healthy and delicious was born. This also factors into my decision to be come a dietician.