With a Dad that was a cook in the U.S Army and a mother that was a nurse, Andrea Cagle choose both paths. First, she was a lab tech and phlebotomist in a pediatrician’s office and continued working in the medical field for 14 years prior to realizing at 38 that it was time to pursue a different career path. A path that started with enrolling at Le Cordon Bleu in Tucker, Georgia.  Later she worked at Steak & Ale, Ruby Tuesday, Blue Orleans, Porter’s Steakhouse, St. John’s Restaurant and Alleia, all in Chattanooga.

In 2005, she started Kozy Cooking Catering. She also accepted the position as the first instructor for the new culinary arts program at Virginia College in 2011 and later served as Program Director until 2016.  In 2013, Chef “Andi” was selected to be part of the culinary scene for President Obama’s inauguration.With a Dad that was a cook in the U.S Army and a mother that was a nurse, Andrea Cagle choose both paths. First, she was a lab tech and phlebotomist in a pediatrician’s office and continued working in the medical field for 14 years prior to realizing at 38 that it was time to pursue a different career path. A path that started with enrolling at Le Cordon Bleu in Tucker, Georgia.  Later she worked at Steak & Ale, Ruby Tuesday, Blue Orleans, Porter’s Steakhouse, St. John’s Restaurant and Alleia, all in Chattanooga.

In 2016 she decided to concentrate fulltime with her catering business Kozy Cooking Catering.  Prior to that, she did research with SCORE regarding expanding the business and getting advice on how to structure the company going forward.

Today, Kozy Cooking offers: Customized Catering, Cooking Classes, Personal & Private Chef Services, Private Cooking Classes, Cooking Parties, Lifestyle Classes (Vegetarian/Vegan, Gluten-Free, Allergy-Free Cooking, Healthy Meals), and so much more. 

Kozy Cooking