Karen began her culinary career at the age of 15 in a traditional New York style deli making sandwiches in Chappaqua, New York. Her interest in and knowledge of food grew as she worked twelve years in increasingly finer restaurants including The Grape in Dallas, Texas and The White Horse Tavern in Newport, Rhode Island.
After her son was born in 1993, she decided to expand her horizons and entered sales with Newport Specialty Foods in Newport, RI, where she first started working with Vermont Butter & Cheese Company's crème fraiche and goat cheese.
It was a few years later, with Iggy's Bread of the World, that she used Vermont Butter & Cheese butter at a customer demo to compliment Iggy's wonderful baguettes and reaffirmed her love for Vermont Butter & Cheese products again.
Karen came to Vermont Butter & Cheese almost two years ago as New England Sales Director and routinely assists local chefs in devising menu items that incorporate not only her products, but locally grown items in season as well. Her passion for cooking and baking has never diminished and she has been known to show up with rich butter cookies, mascarpone lemon teacakes or crème fraiche brownies made with the finest Vermont Butter & Cheese products to share with her many customers.
