Meet Catherine Went
An entrepreneur living in Newport Beach, California, Catherine is formidable and “just happy”.
An avid sky diver, accomplished sommelier, self-proclaimed Japanese foodie, Catherine is working on getting her pilots license and loves volunteering for the PAWSitive Approach kitten rescue organization in Costa Mesa, California.
Shares Catherine, “I’ve always just kind of been very athletic. I was a cheerleader in high school, captain even. Otherwise right now I focus on sustainability. That incorporates weightlifting with compound movements. Getting in my 11,000 steps a day with walking my dog and just staying active in the kitchen. Throw in a spin class for those really fun endorphins and I am just happy.”
When asked about her signature dish, she said it’s a harissa rubbed filet mignon cooked medium rare. She pairs it with roasted butternut squash, panang curry over a bed of jasmine rice. In line with the America’s Next Bikini Chef recipe guidelines, Catherine notes… this dish is high protein, savory, and health conscious!
Follow Catherine on Instagram >> Instagram Catherine.Went
Here’s a shot from our virtual interview with Catherine during our recent filming in Fort Lauderdale, Florida >
Catherine’s SPINACH, RICOTTA RAVIOLI + BLACK GARLIC COLOSSAL PRAWNS with SAUTEED CAULIFLOWER, MOZZARELLA, and her “Made from Scratch” PESTO > ON IG
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