Kathleen Chambless

Jacksonville, FL
Johnson & Wales University- North Miami
Global Cuisine, Recipe Development, Culinary Media
  • Kathleen previously wrote for her local paper, The Clay Today, as a freelance food and entertainment journalist both in print and online.
  • She has written for various school events and informal competitions since high school, winning two personal essay contests, and an annual poetry slam.
  • When she's not writing articles and covering stories, she develops recipes and is compiling a cookbook of her research and methods.


Kathleen has been writing since she understood what words were. While achieving her Bachelor of Science in Culinary Arts, she rediscovered her love for academic writing and recipe development and continued on to pursue a job in the field. beyond writing for The Clay Today, she worked as the culinary manager for an exclusive residential summer camp for girls in Maine. She has completed one cookbook on behalf of Camp Somerset and is in the process of developing recipes and testing them for her second book. Kathleen continues to grow as a chef and a writer by developing menus for her work as a personal chef work and her writing for Tasting Corner.


Kathleen has a Bachelor of Science in Culinary Arts from Johnson & Wales Univerisity, a leading college in culinary arts education.
Tasting Corner Editorial Policies

Tasting Corner’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.

We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.

Stories By Kathleen Chambless