Cathryn spent more than 11 years with Kraft Foods in Glenview, Illinois. As a culinary developer and corporate chef, she developed and championed numerous brands that are now household names and introduced a culinary training course that became mandatory for the company's food scientists. Cathryn then led new product development pipeline teams and facilitated idea generation in the Innovative Applications department. She continued at Kraft in a marketing capacity with brand management responsibilities for Freshmade Creations Dinner Kits, DiGiorno Pasta and Sauces, and Velveeta. Cathryn has masterminded branding and re-branding campaigns and supervised staff and budgets. A trained culinary professional, she received her bachelor's degree in foodservice management, magna cum laude, from Johnson & Wales University. In 2002, she earned her master's from Kellogg Graduate School of Management with majors in marketing and management and strategy. Before joining Kraft, Cathryn worked in numerous front- and back-of-the-house restaurant positions.