Chef Terrie Kohl

Graduate of New England Culinary Institute, Essex Junction, Vermont.  1996-1998

• Les Dames d’Escoffier International Scholarship, Boston Chapter 1997 recipient.
• The Educational Foundation of the National Restaurant Association 1997 Undergraduate         Scholarship recipient
• Finalist James Beard Foundation Scholarship, 1997   

N.E.C.I.-  was voted 2004 Vocational Cooking School of the Year by The Institute of Culinary Professionals.

Terrie Kohl came to Des Moines, Iowa as a food service food broker and then a national food service buyer. Terrie then took her next visionary step by attending Culinary Arts School.

Chef Terrie Kohl 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 Catering Chef at Drake University.

Terrie's passion for food extends to her collection of over 1,800 cookbooks. She is especially fond of regional Junior League cookbooks, and those found on vacation destinations.

An additional passion is judging for the past 8 years, in the food competition at the Iowa State Fair.   

This year Country Club Market sponsored it’s first ever division called “Catered Cuisine” and had an outstanding response.

She delights in the children who enter and become involved, who are our future.