Kate Sonders Solomon, Cooking Instructor

08/21/2026

Another great collaboration with Jonah Solomon. Oreo cheesecake with an Oreo wafer cookie crumb, chocolate ganache, and cookies and cream whipped cream.

08/06/2026

07/27/2026

Home from camp for a few days and back in my kitchen. I picked cucumber blossoms and pea flowers from my garden, then added a handful of delicate edible flowers from the farmers market. There’s something about laminating dough that feels like capturing the season itself- fleeting and colorful. I served the pasta with a creamy summer corn, zucchini, and miso sauce.

07/07/2026

This ravioli! Every single one was handmade by my culinary campers. Fillings included mushroom/herb/shallot, three cheese, cheese and herb, and spinach with nutmeg. I’m still in awe of what these young cooks can accomplish!

06/28/2026

From dough to garden masterpiece! Berkshire Hills Culinary Camp chefs transformed focaccia into edible works of art, using fresh vegetables and herbs to create beautiful garden-inspired designs. Almost too pretty to eat… almost!

06/25/2026

So excited to welcome my campers tomorrow at Berkshire Hills Culinary Camp. Thank you David Bonvel for capturing last summer so perfectly!

05/19/2026

One month until I leave for camp, and am doing all the things- testing recipes, adapting recipes, inventory, scheduling, and so on. I had a new intern start today so we got to testing one of the recipes I’ll be teaching this summer- Zeppole di San Giuseppe. Their roots are from Ancient Rome, but they were perfected in Naples, while it was ruled by the Bourbon dynasty, a royal house of France origin. Italian chefs trained in French technique and introduced pâte à choux to the local royal kitchens. So while this type of Zeppole is classic Italian, it has strong French roots.

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04/18/2026

Happy 16th to my beloved son, Jonah. This is the first year I am not making him a brownie on his birthday since he was 10. He’s the biggest fan of Nutella and Ferraro Rocher candies, so I made him a chocolate cake with Nutella hazelnut frosting. The cake is decorating in Ferraro Rochers and toasted hazelnuts, as well as edible gold leaf.