Raised on Larousse Gastronomique, Kristen Hartke first gained practical professional experience in the food industry by working both in the front and back of the house in several central Florida restaurants before going on to receive degrees in photography and fine arts, with a concentration in art criticism, at the Corcoran College of Art and Design in Washington, D.C.
Writing frequently for the Washington Post and NPR's The Salt, Kristen's work has also appeared in Sift, Flavor Magazine, Foodshed Magazine, the Washington Blade, Loudoun Magazine, and the Culinary Trends Tracking Series, and she was previously managing editor of Edible DC. As a longtime vegetarian, she's particularly enjoyed working on stories that focus on plantbased foods, from vegan mac 'n' cheese to aquafaba desserts. An experienced recipe developer and food stylist, Kristen is the culinary producer for chef Carla Hall, recently working with her on a dinner showcasing soul food at the James Beard House. Kristen has also worked on projects with chef Todd Gray and cookbook author Stacy Lyn Harris, and recently tested all 125 recipes for Joe Yonan's upcoming cookbook, Cool Beans.
A member of Les Dames d'Escoffier International, the International Association of Culinary Professionals, Women Chefs and Restaurateurs, and the Association of Food Journalists, Kristen previously played with cocktail creations at Good Booze and wrote food essays at Cooking on the Fly. She's also an experienced conference panelist and moderator.
Kristen lives in Washington, D.C.'s Capitol Hill neighborhood with her husband, dog, and cat, and happily cooks all of their daughter's favorite childhood dishes when she's home for a visit.