Kathy Bradshaw - The Takeout

Location

Chattanooga, Tennessee

School

Kalamazoo College, University of New Orleans, Sorbonne University in Paris

Expertise

Cajun and French cuisines, Creative salad toppings, Breakfast food

Kathy has received multiple awards and honors for her writing, including from Writer's Digest, the New Orleans Press Club, and the Green Eyeshade Awards.
She is fluent in French and has lived in France for a combined period of approximately four years. This has allowed her to become a connoisseur and expert in the realm of French pastries and baguettes.
Kathy is adventurous as both a foodie and an athlete; she likes to swim in or across unusual bodies of water, such as the Chesapeake Bay and the San Francisco Bay, then test out the local eateries for her post-swim meals.

Experience

Kathy is an expert in food — she's been eating it all her life. Thanks to nearly a decade of restaurant and bar work, including at such upscale establishments as Brennan's Restaurant in New Orleans and on multiple cruise ships, she understands the intricacies of fine dining. Kathy has been writing professionally for the past 13 years, during which she was editor and feature writer with several publications, including Chatter and CityScope magazines in Chattanooga, and Where Y'at Magazine in New Orleans. Her work has appeared in both print and digital formats for such outlets as the Chattanooga Times Free Press, Livability, Louisiana Life Magazine, Tennessee Home & Farm and My Indiana Home. She formerly wrote food columns for Where Y'at Magazine and NOLA Nights Magazine, before joining The Takeout in 2026. Kathy has rarely met a croissant she doesn't like, is on a mission to find the world's best grits and loves having brunch, as long as her eggs aren't runny.

Education

Kathy earned a bachelor's degree in French and art with a photography concentration from Kalamazoo College. She earned a master's degree in English with a focus on professional writing from the University of New Orleans.

The Takeout Editorial Policies

The Takeout’s industry-leading editorial coverage is the result of collaboration between writers and editors with a wide array of experience and expertise in the world of food and drink. Every article is fact-checked by our team of editors to ensure accuracy. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to both inform and entertain our readers, telling them everything they want to know (and more) about food. We strive to always provide a well-rounded reading experience, bringing both the biggest food news of the day and a break from the news. Additional information on our editorial process available here.

Stories By Kathy Bradshaw

Do You Remember What Dining At McDonald's Was Like In The '80s? Here's A Refresh

McDonald's was entering its prime in the 1980s. Do you remember what it was like to eat at the iconic fast food burger joint then? Here's what it was like.
By Kathy Bradshaw Read More
Is Monster Stronger Than Coffee? Here's How The Caffeine Compares

Monster helped popularize energy drinks, but most people still reach for coffee when they want caffeine. Here's how the caffeine content compares between them.
By Kathy Bradshaw Read More
Why You Should Be Wary Of 'Locally Caught' Labels At Seafood Restaurants

The words "locally caught" on a menu conjure up images of the freshest seafood and fish, but are restaurants always telling the truth about their seafood?
By Kathy Bradshaw Read More
Everyone Had One In The '70s — The Iconic Kitchen Set That Still Brings On Instant Nostalgia

If you grew up in the '70s, you likely remember gathering with your family around this one old-school kitchen gadget designed for entertaining.
By Kathy Bradshaw Read More
The Time Texas Roadhouse's Iconic Rolls Made The News For A Not-So-Delicious Reason

Texas Roadhouse's rolls are a fan-favorite item, but one unlucky customer found a nasty surprise lurking in an order of the delicious sweet bread.
By Kathy Bradshaw Read More
A Look Inside McDonald's Restaurant And Drive-Thru Simulation Labs

McDonald's headquarters in Chicago is filled with all kinds of facilities shaping the future of fast food, but the most interesting might be Speedee Labs.
By Kathy Bradshaw Read More
Here's How Many Drinks Bartenders Really Need To Memorize

It might seem like experienced bartenders know every drink under the sun, but that isn't true. Here's the realistic number of drinks a bartender needs to know.
By Kathy Bradshaw Read More
How Much Food Cost At Hardee's In 1960 (Can We Get A Time Machine, Please?)

We all know that everything has gotten more expensive over the last decades. However, it might come as a shock just how cheap the food at Hardee's was in 1960.
By Kathy Bradshaw Read More
Where Plastic Bags Recycled At Grocery Stores Really Go

Many grocery stores have collection systems for used plastic bags. The stores claim these bags are getting recycled, but are they? The answer is complicated.
By Kathy Bradshaw Read More
The Fascinating Shared Factor Between Vomit And The Butter In Your Fridge

Butter is delicious, and vomit, obviously, not so much. Would you be surprised to find out that the same chemical is present in both substances?
By Kathy Bradshaw Read More

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