On the Big Stage Chef Katie Coss Makes Sustainable Southern Food BY CARY WONG
W
ith as much grace and control as Chef Katie Coss exudes in her kitchen, one could see that she is used to the spotlight and the pressure. The fact that she used to train in ballet may have something to do with it. “I was three or four (when I) started training. They really drive into you about discipline and memorization, and the enjoyment of long hours and of preparing for moments of enjoyment. So, it just really transferred over to all this hard work that I put in ahead of time and then watch someone else enjoy everything that you work so hard for. It’s such a similar feel ing from ballet to culinary,” she says. 88 Rare Magazine
