Kate Richter

Background

About Kate Richter

As an artist in high school, I decided I wanted to be creative, yet also social in my career. I jumped at the chance to take advantage of a scholarship from Sullivan University in Louisville, Kentucky. There, I was trained in both the savory side of culinary arts, and also baking and pastry. I quickly obtained my associate's within two years, graduated Summa Cum Laude, and was offered a job as executive pastry chef at Louisville's only five diamond restaurant. I loved the opportunity to create completely original recipes and creatively plate them, but I was soon offered a job as cake decorator at an award-winning bakery in Indiana, and I could not pass it up. In one month I had begun making three-tiered wedding cakes and finding that my strongest skill was fondant figures. On a trip back home to St. Louis, MO, I walked in a well-known bakery for an interview, and found that I loved the aesthetic, the energy, and the room for improvement I could see for myself there. Thus begun five years of learning the newest techniques; perfecting my writing, smooth-icing, and fondant detail; while also learning how to create original cake designs. Unfortunately, the shop eventually stopped making custom cakes under $325, which resulted in a lot less fondant-heavy cakes. This came around the same time as COVID brought the wedding business to a halt, and I took a job at my boyfriend’s machine shop. There, I worked on preparing aerospace flight and ground parts for paint, and doing touch-up work and shipping. I’ve continued full-time at the shop in order to maintain health insurance and benefits. However, I still work at the bakery part time, and I’m always on the look-out for bakery or pastry chef positions with competitive pay and benefits, as that is what I would most enjoy doing.