Q & A with Karen

Karen Davis, Taste of Home Cooking School

Taste of Home - Karen show photo 2I travel as a Culinary Specialist for the Taste of Home Cooking Schools during the spring and fall. I’ve done this for almost nine years now, and I’m so thankful for this opportunity. It is a job that combines my love of cooking and teaching.

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When hosting a cooking school, we typically partner with a newspaper or radio station at the local level. Recently, one of our newspaper sponsors sent me a list of questions that they used to write a newspaper article.

The questions were fun and kind of thought-provoking, so I thought I’d share some of my responses.

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On the Road Again

Taste of Home -Karen with eggsI’m on the road again for the Taste of Home Cooking School. Today I am out in Kingsland, Georgia where we are setting up for a cooking school on Thursday evening.

I have been a Taste of Home Culinary Specialist for the past 8 1/2 years, and it has led me on many fun adventures. Last summer I took out my calendars and counted up the number of schools that I have done. It turns out I have been to 25 states and presented 150+ cooking schools. Whew – it’s hard to believe that many schools (and travel miles) have gone by!

This spring I am presenting eight schools in the following locations: Rochester, Minnesota; Kingsland, Georgia; Deadwood, South Dakota; Billings, Montana; Bettendorf, Iowa; Galena, Illinois; Carbondale, Illinois; and Sabetha, Kansas. For a calendar of events and more details about tickets, check out the Events tab at the top of the page.

There are nine of us who travel as Culinary Specialists (which basically means we are the instructors for the classes). For this Georgia show I flew to my destination and Taste of Home is shipping my cooking equipment to me. But, most days I drive a van filled with literally everything but the kitchen sink.

TasteofHome-Dubuque5153a5f623346.imageFor each live 2+ hour show I make 10 recipes including appetizers and salads to main dishes and desserts. We give away prizes throughout the school and do our best to make the show fun and informative. There is a camera mounted above my demonstration table that captures an image of what I’m doing and projects it onto large screens.

This season a section of our cooking school magazine is devoted to a collection of our personal recipes. I selected a simple everyday recipe passed down from my Grandma Kalsem to my mom, Ann, to me.

Muffin Pan Meatballs are like little mini meatloaves. I like them because they call for common ingredients I usually already have on hand. And, since they are smaller in size than a meatloaf, you can bake them more quickly.

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