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For this CPA, cooking farm fresh products is the ultimate release

A native Rhode Islander, Katie Kloss grew up in Cumberland and now lives in Lincoln with her husband, two children and the family dog.

Kloss attended the University of Rhode Island where she participated in a strong accounting program with professors who “took a genuine interest in the students and their success.”  She loved living by the ocean and the opportunities it provided for walking along and studying at the beach.
 
Away from the office, Sansiveri, Kimball & Co. LLP., Kloss finds cooking to be a wonderful escape, as well as a chance to tap into a bustling market of farm fresh, locally grown products.  Believe it or not, she sees some interesting connections between cooking and accounting!

WHAT COUNTS:  When did you first realize you wanted to pursue the field of accounting?   

Katie Kloss:  I went into college having absolutely no idea what I wanted to do.  I switched my major almost every semester for the first two years, never really feeling that anything resonated until I finally focused on a subject I knew.  I had always liked numbers and it was important for me to find a career that would provide me with opportunities after college, so I took an accounting class, which I enjoyed.  The professor of that class encouraged me to pursue the major, even telling me I had a “talent” in the area.  I am proud of my decision to pursue the field and have encouraged several young people to look into it for themselves. 

WC:  What is it about numbers, about the exactness of the field that you like?

 
Kloss:  I enjoy analyzing transactions and ideas to determine how certain decisions will impact a business.  It’s always interesting to be able to create a plan with other professionals that can help reach a common goal. 

WC:  What drew you to the tax side of the business?

 
Kloss:  My preference for tax work began in college.  I enjoyed the tax course I took so much that I knew I wanted to focus my career there.  The idea of helping clients understand how certain business decisions could impact them from a tax perspective was very interesting to me.  I also found the ever changing laws, and the reasons behind those changes, to be interesting.  With a career in tax, you are always learning. 
 
WC:  You work with small businesses, as well as not-for-profits: In an economy such as the one we are in now, how important do you think your role is in their success?  What are your clients looking for from you?
 

Kloss:  A qualified CPA is a vital component of a small business’ success.  We assist in creating a strategic plan that works best for a specific business’ needs.  We also help businesses and not-for-profits adhere to the complexity of tax compliance at the federal, state and local levels.  It is important to stay current with the frequently changing rules and regulations as noncompliance, intentional or not, can be very costly.  My clients also look to me to inform them of tax changes that may affect their business and to work closely with them to interpret those changes and implement them in the most effective way.
    
WC:  Do you feel a part of the business or the not-for-profit for whom you work?

       
Kloss:  I do. I hope my clients consider me to be a vital part of their business as well.  Our best work is done when we are working with an intimate understanding of our client’s business and their needs.   

WC:  We understand you like to cook. To what degree? 


Kloss:  Cooking is the ultimate release for me.  Something about it is so meditative.  Turning on music, chopping, measuring, prepping, cooking – the whole experience.  It’s a great way to unwind.  My oldest child loves to help and after a day of work and school, it’s a great way to connect with him and talk about our days.  It also teaches him about the importance of fresh, healthy food, and cooking at home.  My youngest is still a baby, but I hope she and I can share the same experiences in the future.  I tend to lean towards healthy recipes and lately I have been making more vegetarian and vegan meals. We’re always trying new things. My husband is a good sport and is always willing to try anything.
 
WC: Do you see some connections between cooking and accounting? 

Kloss: I do see some connections in the processes of cooking and accounting.  I have actually paralleled the two before.  Through the process of following a recipe, there are certain steps to take in order to reach a desired outcome and, when writing a recipe, steps are documented to come to an end result.  Methodically, accounting can be quite the same.     

WC: Does using local, farm fresh products add something special to your cooking? 
 

Kloss:  Absolutely!  Fresh, local food always tastes better.  There are so many farms and farmers’ markets in Rhode Island, the best ingredients are easy to find.  We often make trips to farmers’ markets a family outing.  It’s fun for everyone and a great way to teach my kids the importance of supporting local businesses. 

WC:  What are some products you especially like to get fresh and local?
   

Kloss:  Fall is a great time for food!  Apples, pumpkins, squash, greens, broccoli and Brussels sprout, just to name a few.  We live close to a farm that sells fresh beef, so my husband frequents their farm stand.  We also love to stop in Galilee on the way home from a day at the beach for fresh lobsters and other seafood.  Dairy and eggs are also pretty special.  The taste is so much more vibrant when it is fresh and local.  

WC:  Is there any history to your learning to cook or in your passion for it?  Or did it come about more recently?
    

Kloss:  My parents are great cooks and we mostly had home cooked meals growing up.  They put a real emphasis on cooking, so I think it’s natural for me to do the same with my family.  I didn’t fall in love with the process of cooking until much later in life though, probably after I got married.  Around that time, I discovered food blogs and began collecting cookbooks, both of which are a great source of inspiration.