Carolina Epicurean interviewed Katy Button, chef of Cúrate recently, afterward trying some of her food. Here are the results (interview in its entirety after the jump):
"She’s educated (Bachelor’s, Master’s, previous PhD student in neuroscience), has traveled the globe, worked at El Bulli (previously ranked “best restaurant in the world”), opened her own restaurant in Asheville, NC with her parents and husband, and just recently completed an internship at Noma (currently ranked as “best restaurant in the world”). She’s not yet 30 years old and easy on the eyes.
She’s Chef Katie Button, Executive Chef and Co-owner of Cúrate.
With all that under her belt, I didn’t know what to expect when we sat down to chat about her experience at Noma. The moment we met, Katie set the tone with her natural ease and genuine personality. I’d say it’s because she grew up in the town of my birth (small world), but this is who she is.
CE: What made you choose Noma?
Chef Katie: When my family and I opened Cúrate, it was on the condition that for 3 weeks each winter, I would be able to go somewhere for further education and growth. At first I was thinking somewhere in Spain, but then thought, why not do something totally different?
CE: How does one go about applying to intern at Noma?
Chef Katie: Noma has a steady stream of interns year-round, so I contacted them directly. Also, Lisa Abend, who had previously interviewed me for her book, 'The Sorcerer’s Apprentice,' put in a good word for me.Read the full article
"She’s educated (Bachelor’s, Master’s, previous PhD student in neuroscience), has traveled the globe, worked at El Bulli (previously ranked “best restaurant in the world”), opened her own restaurant in Asheville, NC with her parents and husband, and just recently completed an internship at Noma (currently ranked as “best restaurant in the world”). She’s not yet 30 years old and easy on the eyes.
She’s Chef Katie Button, Executive Chef and Co-owner of Cúrate.
With all that under her belt, I didn’t know what to expect when we sat down to chat about her experience at Noma. The moment we met, Katie set the tone with her natural ease and genuine personality. I’d say it’s because she grew up in the town of my birth (small world), but this is who she is.
CE: What made you choose Noma?
Chef Katie: When my family and I opened Cúrate, it was on the condition that for 3 weeks each winter, I would be able to go somewhere for further education and growth. At first I was thinking somewhere in Spain, but then thought, why not do something totally different?
CE: How does one go about applying to intern at Noma?
Chef Katie: Noma has a steady stream of interns year-round, so I contacted them directly. Also, Lisa Abend, who had previously interviewed me for her book, 'The Sorcerer’s Apprentice,' put in a good word for me.Read the full article
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