Kate Shungu
School
University Of Wisconsin-Madison
Expertise
Vintage Cooking, Family-Friendly Recipes, Teaching Cooking Classes
- In 2012, Kate quit her high-stress marketing job for a chance to live out her dream: teaching cooking classes and working in a commercial kitchen.
- Kate was the recipe developer and product curator for a gourmet food delivery box, designed to showcase unique and interesting food finds from around the world.
- She was a featured guest on The Blogger Genius Podcast, where she spoke about developing a niche in the food blogging industry.
Experience
Kate has worked in the food industry since 2012, working in marketing for several gourmet grocers before starting her vintage food blog, Gift of Hospitality, in 2017. She has been featured live on Chicago's WGN Midday News, and online in Southern Living, Food Network, and Parade. She joined Static Media in 2020 as a freelance recipe developer and food photographer. Her favorite recipe is one that she's never made before.
Education
Kate has a bachelor's degree in business from University of Wisconsin-Madison.
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Stories By Kate Shungu
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Combining two iconic Thanksgiving flavors (pumpkin pie and sugared cranberry), these tart-like cookies will be the star of your holiday dessert spread.
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This attractive twist on tacos wraps seasoned ground turkey and Colby-jack cheese in a buttery, crispy crescent roll ring, for an easy tasty meal or appetizer.
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Featuring a crispy hash brown crust and a plenty of bacon and sausage, this breakfast quiche is simply loaded with savory goodness.
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These fried pork chop sandwiches come loaded with classic toppings including lettuce, mayo, red onion, and pickles.
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This fresh basil, tomato, and prosciutto frittata recipe calls for a few Italian staples to make a flavorful dinner that's ready in just about 30 minutes.
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Hush puppies, or small balls of deep-fried cornbread, have a crispy exterior and a tender interior, and are flavor-packed with spicy jalapeño and smoky bacon.
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Learn how to make these delicious, crispy chicken wings in the oven and coat them in an umami-rich sauce.