Kate Munson
Vice-President

Kate grew up in the food business. Her first official job, when she was seven, was as a recipe creator and tester for the American Egg Board’s “Kids in the Kitchen” book. Nowadays, she’s still creating and testing recipes, but she’s also running a business and creating and executing product-moving programs for a variety of food clients.

In addition to managing The Food Professionals, Kate is an expert food stylist, special events manager, recipe and cookbook editor and program planner. She works regularly with the nation’s food press, both magazines and newspapers. These important editors have come to rely on her over the years as a resource for information about Driscoll’s berries, the Washington Egg Commission, California Table Grapes, California Fig Board, Colorado Greenhouse, D'Arrigo Brothers Company (Andy Boy Produce), Pink Lady USA® apples, Ocean Mist Farms artichokes, Washington State potatoes and Roman Meal bread. She also works closely with broadcast media, booking radio and TV appearances for spokespersons and clients.

For several years, Kate managed all the advertising and promotion programs for the Washington Egg Commission. She has also worked with a variety of food and nutrition specialists, including the Washington Nutrition Education Network, creating a series of leaflets for food stamp families to promote eating together that was printed in seven different languages. She’s also worked with the state 5-A-Day program as well as creating a recipe leaflet and supervising a series of mailings on Omega-3 fatty acids to key dietitians for the Alaska Seafood Marketing Institute. She edited “The Eggcyclopedia,” a 150-page compendium of egg information, for the American Egg Board. For Andy Boy, she supervised and styled the food for the D'Arrigo Brothers 75th Anniversary cookbook. Recently, she helped coordinate and style the Healthy Meal Planner for the Roman Meal Company. In 2003, Kate supervised the photography, editing and production of a 100-page cookbook for Sharp Electronics’ new high speed oven. Currently she's working on a new cookbook for Sharp and a foodservice program for the Washington State Potato Commission.

Kate planned, supervised and executed the Driscoll’s first ever magazine food editor tours, which were so successful, Driscoll’s created Driscoll University. She recently did the same for Ocean Mist Farms first magazine food editor tour, brining nine of the top magazine food editors to California to tour the Ocean Mist Farms fields.

Active in the International Association of Culinary Professionals, Kate managed the Driscoll's Strawberry event at the IACP conference for several years. She also managed an event at IACP for Pink Lady apples and was coordinator and speaker at a recent regional IACP meeting. She’s participated in IACP meetings in Paris and in Venice.

In 1997, she was awarded the Rookie of the Year Award by the Seattle chapter of the Public Relations Society of America, given to a professional with three or fewer years of service whose performance has taken her to the highest levels of professionalism. Her work has also been recognized with several PRSA awards and awards from the International Association of Business Communicators. The soyfoods magazine food editor program she organized for the Iowa Soybean Promotion Board won the top national prize for producer-funded programs from the National Agri-Marketing Association.

Kate has a Bachelor of Arts Degree in Psychology from Linfield College, McMinnville, OR.