chef caitlin mcmurtry
As the world reawakened from the pandemic, I realized how many people were struggling to eat well and keep their families nourished through a time of uncertainty, grief, and loss. I have always loved to cook and to feed people, and so Sweetly Simmered was born!
Ever since I tried to make peach turnovers at the age of 9, I have loved being in the kitchen and treating people to a feast (like my very kind and willing family members who ate those first peach, er, experiments).
Food is everything I love rolled into one: it is art, sensuality, science, and health. It is our daily medicine and our most simple pleasure.
I grew up in rural Northern California along the coast, and I found my first job as a cook at a restaurant in a tiny town overlooking the ocean cliffs. I was taught the secrets of making great desserts, soups, and salads by a few kitchen witches who are probably still there to this day.
I picked up many more years of experience working as a baker, a prep cook, and a day cook at various organic restaurants and coffee shops (if you are the special person who knows the Beachcomber Cafe in Humboldt County, I'm the woman who made those espresso cream cheese brownies).
Additional fun fact: For many years my family and I have run a pie and dessert booth for special events in our hometown of Point Arena. Come visit us at the 4th of July fireworks celebration or Harbor Fest!
When I'm not cooking up a storm, I also love to mountain bike, perform, study languages, and lead classes for girls and women in my other profession in holistic reproductive health.
Graduate of the Personal Chef Business Academy
18 years "in practice" as a cook & baker