Chef Kathryn McGushin, CEC, is the Chair of Hospitality & Culinary Programs at Hocking College. Originally from Lexington, KY, Katie grew up in Lancaster, OH. After high school, she attended Bowling Green State University and received a bachelor of science in Interior Design. Katie then moved to Savannah, GA where she attended Savannah College of Art and Design to study Historic Preservation. While attending SCAD, she started working in the hospitality industry, prompting a switch in careers and, eventually, encouraging her to attend Hocking College to study Culinary Arts. After graduating from Hocking, she worked at several local restaurants and catering operations.
In 2011, Chef McGushin began teaching at Hocking College. In addition to teaching a variety of Culinary, Baking, and Hospitality Management classes, she also advises the student “Epicurean Club,” and coaches the school’s Culinary Knowledge Bowl team that competes regionally each year. Chef McGushin also works with the Rural Action “Farm-to-School” program, and coordinates a partnership between Rural Action and Hocking College that encourages local produce to be purchased by local school systems and assists in the local economic development of the area. Chef McGushin is currently the Communications Chair for the Columbus Chapter of the American Culinary Federation, and also serves on the Board for Live Healthy Appalachia.