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MEET HOST - Cathy Pedrayes

by on ‎07-05-2017 08:00 AM

My path to QVC has been a winding road but every step has been an amazing experience and I am so grateful to have had the opportunities I’ve had.


I’m originally from Miami, FL.

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My family emigrated there from Cuba with a few stops along the way, but ultimately Miami was my home until college. I graduated from Mount Holyoke College with a degree in Environmental Studies and began my career as an Environmental Scientist.  
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(See what I mean about the winding road? Here’s a photo of me in HAZMAT training)


Funny enough it’s while I was a Scientist that my colleagues joked that I should work for QVC, but that’s not when I made the leap.
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My next step was launching a start-up company with my now sister-in-law and her business partner in NYC. I left the science behind and jumped into helping couples plan their weddings, specifically by handling the accommodations for guests through our hotel booking service. I saw lots of dreams come true from weddings to my sister-in-law’s dream of owning a business.

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I decided it was time to chase mine as well; becoming a host for QVC- a seed planted by my colleague years before.  Such is life- a windy road but I was fortunate enough to be able to follow it to my dream.
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Now that you know how I got to QVC, I’ll tell you a little bit about my life at home.  My husband, Brian, and I met in Manhattan. We’ve been inseparable ever since and have been married for nearly 4 years.
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We are the proud pet parents of Biscuit, our Shipoo, and Marzipan our cat (both are rescues). I’ve fostered dogs for years. My home has been a revolving door for about 28 dogs who have been adopted but I couldn’t let go of Biscuit. Marzipan on the other hand was wandering around a NYC parking garage, I thought she was lost but turned out she was a stray and I couldn’t part with her. Oddly enough it was minutes before my first QVC audition so maybe she’s a good luck cat!
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Aside from coddling our little family, I spend an enormous amount of time cooking. I am obsessed with anything related to food but my approach can be a little nerdy (I assume that’s the science in me). My kitchen is basically my lab and I am always experimenting. 
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I’ve been cooking since I was a little girl. When I was 10 I wanted a slow cooker so I could make a Mediterranean Pot Roast for dinner and to this day I still cook in that slow cooker.  As an adult I’ve expanded on my culinary interests and attended an accelerated culinary program in NYC learning techniques in cooking, pastry, and baking.

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I’m adventurous, I love to travel and I’m a little bit of a thrill seeker.
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Most of my adventure is food related but I’m not afraid to jump out of a plane either.

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(I probably scare my husband regularly with my “fun” ideas like skydiving)

I’m an open book so feel free to reach out on Facebook, Instagram @CathyPedrayesQVC or Twitter @CathyQVC.

I’d love to hear more about you as well and your QVC journey. Don’t be a stranger!