About

I’m Jen the Catalyst, founder of Catalyst Cooks.  And this is my brain on food:

  • Red Bell Pepper
  • Roasted turkey
  • Everything Pizza
  • Fruit Salsa
  • potato-oatmeal-flax-bread
  • rhubarb-chutney
  • Pasta Drying on the back of a chair
  • italian-sandwich-on-ciabatta
  • Grapefruit and Zest
  • Zested Grapefruit
  • Diced Potato
  • tagliatelle
  • Homemade Yogurt
  • Pumpkin Cheesecake
  • Apple Butter
  • enchiladas-before-the-oven
  • The start of homemade pasta
  • Jalapeno peppers
  • pico-de-gallo
  • rhubarb-lavender-lemon-sorbet-2
  • Roasted Chicken
  • popovers done 3
  • Longevity Noodles
  • Venison skirt steak
  • Caprese salad
  • Pasta Flour Trio
  • Homemade Bread with Flax
  • Fingerling Tomato Tart
  • Chopped potatoes
  • Burger & homemade bun
  • beef-skewers-with-spicy-peanut-dipping-sauce
  • mango-chutney
  • Rice Cake
  • popovers done 1
  • beets
  • artisan-bread
  • Pear Onion Tart
  • Turkey Brine
  • tomatoes, onions, squash blossoms at the Farmer's Market
  • Homemade tortillas
  • Omelette
  • Guacamole
  • Kale at the Farmer's Market
  • Grapefruit
  • Canned Tomatoes
  • Mayslacks beef roast
  • Pumpkin Bundt Cake
  • Spinach pasta
  • greek-pilaf
  • Dumplings
  • Tomato soup
  • Artisan cheese plate
  • Pumpkin Bundt Cake sliced
  • enchiladas-hot-out-of-the-oven
  • Orecchiette Pasta
  • Beautiful loaf of bread
  • Kansas City BBQ
  • Marquette wine Cherry sorbet
  • tomato wash
  • squash at the Farmer's Market
  • 3-cheese-ravioli
  • Savory Tartlet Trio
  • popover pan
  • Bananas Foster
  • Shrimp Kebabs
  • navy-bean-soup-2
  • Soup
  • Chopped Fruit
  • popover batter
  • Samosas ready for takeout
  • Pineapple
  • grain-carrot-cakes-with-carrot-coulis-and-carrot-green-pesto
  • Homemade Yogurt with Blueberries
  • Orecchiette Gluten Free
  • Chicken on the grill
  • Carving the turkey
  • Minnesota pears
  • Steak on the tailgate grill
  • Hummus makings
  • ciabatta-just-baked
  • Makings for olive tapenade
  • Refrigerator Pickles
  • Orange Glazed Bundt Cake
  • Avocados
  • st-pattys-in-shanghai-stir-fry
  • veggie-enchiladas
  • Chicken Stock
  • Dried Pasta
  • roasted-colorful-veggies
  • Spring Onions
  • navy-bean-soup
  • sushi-bowl
  • Dumpling Makings
  • Seared Scallop on Parsnip puree
  • Pesto Pizza
  • Pico de Gallo
  • Storing bacon
  • Roasted Winter Vegetables
  • Bread Rising
  • Mayslacks beef roast sliced
  • turkey-4-17-12
  • popover egg
  • Bacon Chocolate Chip Cookies
  • Pico de Gallo Makings
  • Fettucine with Bacon
  • waldorf-chicken-salad
  • turkey ready for the oven
  • Squash
  • Lions Head Meatballs
  • Pork Chop with Apricot Sage butter
  • kitchen
  • rhubarb-lavender-lemon-sorbet-1
  • Fruit
  • philly-cheesesteak
  • popovers done 2
  • Mushrooms
  • Blueberry Muffins
  • homemade-pasta-drying
  • bruschetta
  • lasagne

When did food begin to consume me?

As a kid, my mom made delicious home-cooked meals.  With the passage of time I appreciate that more than I did when I was young.  I wasn’t even curious about what was happening in the kitchen, and (unfortunately) I didn’t want to learn cooking from mom.  When I went to college, I didn’t have to worry because the cafeteria was included in the price of admission and more than took care of my every nutritional need.

Everything changed when I was 22 years old.  I studied in Paris for the fall semester of my senior year in college.  I lived with a lovely Frenchwoman, Mlle. Bourgain, who made me dinner 2 nights a week and left me the run of the kitchen the other 5 nights.  I was lucky, most of my classmates did not have access to their kitchens when it wasn’t family dinner night.  But I had no idea how to use it.  However, with the helpful prodding of my friends and armed with a Better Homes cookbook, I began to evolve into a functional cook.  I even hosted my first Thanksgiving in a foreign land with my new-found ‘family,’ learned to eat my steak rare, enjoyed my first fondue, and started a life-long affair with wine.

I returned home with new cooking skills and confidence under my belt.  No better place to practice than in my first post-graduation apartment.  With hand-me-down cookware, I threw together dinner parties for friends.  I learned how to grocery shop for one, served fun food at my great-grandma’s kitchen table, and was determined to be the entertainment hub of Hopkins.  (If there is photographic evidence or written documentation of these events, they are buried in film-based photo albums and written notes, as yes- it was that long ago!)

I began my professional life in earnest – spent a year working in Puerto Rico where the dinner parties were even crazier and the Caribbean influence grabbed me.  When I moved back to Minneapolis I brought that experience into my cooking, was even more excited to share it with friends… and despite moving six times in four years, I was always good for being the hostess of a kick-butt dinner party.

When I turned 40 and as my career progressed, the time I had to cook gradually began to decline.  I found myself working more than sleeping, eating, and enjoying life- combined.  I missed the kitchen and the comforts that my homemade meals delivered.  I was more unhealthy than ever before- emotionally and physically.  With the support of my Neighbor Dave, friends, and family, I decided to move from my corporate corner cubicle into the kitchen.  After much soul searching, I realized that I loved and missed cooking so much, and I wanted to better utilize my natural ability to make fun things happen.  Thus- Catalyst Cooks was born!

In the beginning of this blog, I documented my experiences in hopes that others would find it interesting.  If you read back to the early blog posts, you’ll find some interesting information on my path to establishing my business.  There are some great stories about many company name and my job title changes, pursuing a trademark for Catalyst Cooks, and learning lots about business fundamentals while enjoying a great departure from work “before” to work “after” corporate life.

I’m so glad you’ve joined me for the ride! If you’re interested in learning more, come and stay with us!