Kathleen Hayes

After graduating from the professional pastry program at the San Francisco Cooking School and spending time in some of San Francisco’s top kitchens, including Quince and Cotogna, Kathleen worked on the business side of food companies like Blue Bottle Coffee and Good Eggs. In addition to teaching, she is a Good Food Awards judge, writes and develops recipes for her website (Hayes in the Fog), and enjoys traveling near and far.