Cooking Therapy serves as a means of combining Katherine Wardle's long-standing interests and involvement in the culinary field with her background and experience in psychology and education.
Dr. Wardle received her doctorate from Columbia University and has worked as a school psychologist, college professor, and, for the last 25 years, as a private practitioner. She has received extensive post-doctoral training in family and individual therapy and clinical hypnosis. Her applied professional interests include working with persons in life transitions and those seeking more effective means for coping with anxiety, depression, and self esteem concerns. She has been a published author, radio show host, and the recipient of the Distinguished Psychologist of the Year award from the Psychological Association of Northeastern New York.
Dr. Wardle's interest in culinary activities was fostered by her mother, who served as the head cook at her public school for more than 25 years. One of Katherine's first culinary triumphs was a result of coming home from school at age 8 to find a chicken and a cookbook with a note from her mother asking her to prepare dinner. The finished product was not only edible but also boosted her self confidence in being able to take on culinary challenges.
Over the last several years, Dr. Wardle has pursued formal training in both baking and cuisine through a wide variety of programs, including those offered by the Culinary Institute of America (at both Hyde Park, NY and Napa Valley, California), the French Culinary Institute in New York City, Schenectady County Community College, and the French Pastry School of Chicago (with chef Ewald Notter) and at Schenectady County Community College. She has worked as a pastry apprentice at Daniel Boulud's 4-star French Restaurant in New York City, Restaurant Daniel, under award-winning pastry chef Johnny Iuzzini. Katherine's instructional skills have been enhanced through serving as a chef's assistant in classes for both the New School and the Institute of Culinary Education (formerly Peter Kump), both in New York City. Dr. Wardle earned an Associate's Degree in Occupational Studies with a concentration in Culinary Arts and is a certified culinarian with the American Culinary Federation.
The development of Cooking Therapy seems the perfect avenue for combining these two life interests. The culinary experiences offered should open doors to increased cooking skills on the part of participants within a supportive and congenial atmosphere. Additional opportunities are provided for those who wish to use the culinary medium for personal growth by taking on challenges and achieving successes that they might have considered beyond their capabilities.
Interested persons are encouraged to contact email@example.com with questions or ideas regarding the different programs currently offered or about custom designed classes or parties.
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