KatiBugs Catering

KatiBugs Catering I'm a personal chef based in Coastal Virginia bringing healthy options for your favorite foods. I'm a Portsmouth based caterer starting my own catering company.

I started catering in high school when I went to Norfolk Technical Center. I continued my education at Johnson and Wales University where I am studying for my bachelors degree in food service management. I have an associates of science in Culinary Arts from the same school. I have worked to be a chef my whole life. Not just cooking at home for my family or by going to school, but I have also worked as a personal chef and worked under several caterers in the area.

12/17/2024

Vinegar is a superfood... come check out a simple way to add it to your weeknight meals!

Last week we talked about pickling but never talked about the base and most important ingredient, which is vinegar.

12/09/2024

The writing crew and i are pickling peppers this week. Come check us out.

I wrote an intro I'm gonna put in here when I get to the computer to upload it because I'm literally a dog pile row now. It'll be the picture that I post for social media. I've been putting pickled in food since Hannie showed me the recipe at Mercato. This week after we ate so much at Thanksgiving w...

11/29/2024

Yearly DC vacation is a wrap. Sorry I was gone so long. We're talking about turkey tips and vacation highlights.

www.the-linecooks-table.com/blog/2184127_turkey-and-vacation

I went on vacation, so I'm like 2 weeks late on this post. I needed to unplug. Running at mock 10 all the time puts Alex and our relationship on the back burner a lot. This week's blog is going to be Thanksgiving tips and tricks as well as a highlight of our trip. Our vacation this year we went to W...

11/05/2024

Finally got some time off to relax and make a homecooked meal. French dip sandwiches were a hit at my house.

French dip sandwich is what I have been craving this week as I drag myself through the end of an 11-day work week, so I haven’t had time to cook. This week while I’m off I’ll be cooking but swinging from morning to night has left me drained as a human so well see.

08/26/2024

Probably the most important concept I ever learned in culinary school was, Mise en place... this week I'm teaching yall about it.

The first phases I learned in culinary school and one of the fundamentals not just for my professional growth but for my personal growth is a French phrase mise en place, and this week I'm letting y'all in on how I use this concept in my daily life.

Address

208 Oakwood Avenue
Suffolk, VA
23434

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm

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