4 Things I Learned from My Great Adventure in Purging

Sinikka Waugh and Terrie Kohl discuss 4 Things I Learned from My Great Adventure in Purging. Terrie Kohl came to Des Moines as a food service food broker and then a national food service buyer. Terrie then took her next visionary step by attending The New England Culinary Institute in Essex Junction, Vermont, in 1996. Chef Terrie interned at The Montauk Yacht Club in Montauk, Long Island, New York, Thyme & Again Catering, and South Hampton Bath and Tennis Club in South Hampton, Long Island, New York. Her second internship brought her back home to Des Moines where she was employed at the Downtown Des Moines Marriott Hotel, Embassy Club Capital Square, and Aramark/Pioneer Hi-Bred. She gained additional expertise as the Catering Chef at Drake University in Des Moines, Iowa. Terrie dreamed of starting her own business, and she established Country Club Market in 2003. From there, Country Club Market has filled a unique niche in central Iowa, offering culinary arts classes, customized catering, and a bakery that produces some of the tastiest treats in town. Chef Terrie is a graduate of New England Culinary Institute in Essex Junction, Vermont – a school that was voted the 2004 Vocational Cooking School of the Year by the Institute of Culinary Professionals. Chef Terrie's passion for food extends to her collection of more than 4,500 cookbooks. She is especially fond of regional Junior League cookbooks, and those found on vacation destinations.