Nice to meet ya.

I’m a driven product designer who applies a pragmatic approach to clarifying complex user challenges.

With my left brain, I utilize my past as a business owner to ensure that all user experiences are efficient and ultimately align with business goals. With my right brain, I dig into my fashion design and fine art background to advocate for delightful and beautiful digital experiences.

What do I do with the rest of my brain? When I’m not at my desk, you can now find me hiking Mount Tabor, baking focaccia, and walking my toddler to the local coffee shop. If you’re interested in working together, feel free to reach out.

Cheers,
Catherine

Schiff.cat@gmail.com / View Resume

Values

Compassion-led
Being able to empathize with stakeholders and users is my strength. This leads to better products that are compelling and engaging.

Data-driven
I believe decisions in design should be led by data. Whether it’s from generative or iterative research, seeking and analyzing relevant data creates the groundwork for the best designs.

Efficiency focused
Every screen has the potential to be not only beautiful, but efficient and seamless for the user. After all, the greatest designs are often not felt at all.

Currently

Rosemary Garlic Focaccia


This is my favorite thing to bake - a quick bread infused with earthy rosemary and garlic. The scent is unbelievably cozy. I’ve made it at least 20+ times and am happy to share this latest version.

Ingredients

  • 3 tablespoons olive oil

  • 3 sprigs rosemary (or 1 teaspoon dried)

  • 3 large garlic cloves, quartered

  • 1 1/4 cups warm water

  • 1 package yeast

  • 1 tablespoon honey

  • 1 cup flour

  • 1 1/4 cups whole wheat flour

  • 1 teaspoon salt

  • 1 cup provolone or asiago cheese, shredded

  • 1 tablespoon chopped fresh rosemary

Directions

1. Place olive oil, rosemary sprigs, and garlic in a small saucepan and warm over medium low heat for 5 minutes, until garlic just begins to sizzle. Turn off the heat, and set aside.

2. Sprinkle yeast in warm water with the honey. Wait 5 minutes until frothy. Remove rosemary and garlic from oil. Strip leaves off rosemary and coarsely chop along with garlic.

3. Combine flour, salt, and half of the scented olive oil with the yeast and the rest of water. Stir for 2 minutes (dough will be sticky). Fold in half of the rosemary and garlic mixture. Cover dough with a damp cloth and set aside to rise for 45 minutes.

4. Coat cookie sheet with olive oil. Shape the dough into a ball with the rest of the scented oil. Place the dough on the cookie sheet and shape into an oval 12” x 14” x 1/2”. See note below. Sprinkle cheese over the top, followed by the rest of the garlic and rosemary mixture, and fresh rosemary. Let rise for 30 minutes.

5. Bake at 400 degrees for about 20 minutes, until lightly browned.

Note: Press dimples in the dough with fingertips after shaping. Add additional rosemary in the dimples for a picture-worthy bake.

Recipe from an unknown source, modified after trial and error.