After Hours with Kate Djupe

Jill Moorhead

When Kate Djupe last worked in a restaurant, she was a kitchen assistant at the popular Handke's Cuisine in the Brewery District, which closed in 2009. These days she leads the baking program at Service Bar. The opportunity to work with executive chef Avishar Barua and Middle West Spirits founders Ryan Lang and Brady Konya (and their team) fulfills her goal of helping good people make big ideas a reality. It's the very same goal that drove her to open The Commissary in 2014, a commercial kitchen/incubator that has since changed hands and brands. We asked her where she and her family like to eat.

Fine Dining: Rockmill Tavern. “I get excited about the special meals they host, because any time that chef Andrew Smith is given some freedom to play, I want to taste the results.”

Chinese: Helen's Asian Kitchen. “Helen [Jiao] is back at the helm [after a brief hiatus], and her Sichuan cauliflower has never been better.”

Comfort Food: Sassafras Bakery. “I love their carrot salad. And their sour cherry pie is my absolute most favorite pie in town. The crust is perfection.”

Breakfast: “Waffle House is the most satisfying. Prove me wrong.”

Dessert: Pistacia Vera. “Their cocoa buttermilk loaf is always at the top of the list for me.”