After a life-long passion for cooking, Chef Karen Disch left the corporate world behind to pursue a culinary dream come true. She completed her culinary training at the Le Cordon Bleu College Of Culinary Arts in Chicago (formerly known as The Cooking and Hospitality Institute of Chicago) in 2003.
Since then, in addition to catering and in-home cooking demonstrations, Chef Disch spent nearly 8 years working in a gourmet butcher shop perfecting the art of cutting beef, pork and chicken into high-quality cuts and offering clientele personalized cooking inspiration and advice.
In 2006, Chef Disch worked as Chef and First Mate aboard the Saltry ‘C’ of Classic Alaska Charters providing culinary oversight and guidance to the outstanding food service program. She continues to develop innovative recipes for Classic Alaska Charters, a company that, in addition to it’s Alaska chartering services, is dedicated to providing high quality wild seafood to a clientele demanding only the finest wild seafood.
