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Cathy J Richardson dba Catharine's A.C.T.S...Art Culinary Travel Soujoner

Cathy Richardson is a life-long learner and food enthusiast that transited to a culinary career after three decades as a successful real estate professional.  Cathy’s expertise is baking breads, of all kinds, including-Using the Tartine method for baking sourdough bread.  

 

 

She enjoys teaching all types of recipes, from creating savory and sweet tarts, a variety of desserts, soups, stews and especially enjoys roasting bone in meats.  Always with her main objective of focusing on basic cooking skills.

 

In 2013, Cathy completed a 12-week certificate course at the internationally renowned Ballymaloe Cookery School in Shanagarry, County Cork, Ireland.  There she learned French classic, regional and modern styles and how the farm-to-table experience works, by living it for three months.

 

 

In the Spring of 2015, Cathy returned by invitation to Ballymaloe where over a five week period she introduced staff and founders of the school on how bake sourdough bread using the Tartine method, which uses a Lodge cast iron combo dutch oven to attain a great oven spring.  

 

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