When a child’s culinary curiosity and a mother’s willingness to let her child play with food collide, you end up with an innovative mind and a lifelong passion for all things food. This exactly describes this week’s Dish’n Dames feature, Chef Kaitlyn “Kaity” Price.
From an early age it was clear that Kaity’s exploration of the sensory properties of food would always play a huge role in her life, but it wasn’t until she was a teenager that her passion for pastry emerged. Fueled by competition shows like Chopped and especially Cake Boss, Kaity went on to pursue two culinary degrees at Austin Community College - one in Culinary Arts and one in Pastry and Baking.
Unlike many of her classmates and colleagues, Price took on a unique perspective on crafting desserts as she is both diabetic and Celiac. Keeping to a restricted diet, however, has not limited her creativity. Chef Price relies heavily on her olfactory to guide her through recipes and it has been her heightened sense of smell, which she has developed through practice, that allows her to test and detect the subtle changes or adjustments she needs to perfect her dishes.
Since graduating, Kaity has honed her culinary skills working as an assistant pastry chef and line cook at Bridget Dunlap’s restaurant, Mettle and as a pastry chef at Burn. In 2016, she joined the Hai Hospitality Group, as a pastry assistant at Austin’s iconic Uchi restaurant leaving briefly to gain some experience with chocolate and confections before returning in 2018.
Kaity returned to Hai, this time as a sous chef at the recently launched Loro, the Asian Smokehouse partnership between Chef Tyson Cole and Pitmaster Aaron Franklin. In this role, Price shines, fusing traditional American classics with nuanced Asian touches. There is no better example of her fused culinary creations than her celebrated Yuzu Peach Cobbler.