Kelly is a Lead Health-Supportive Baking and Pastry Chef Instructor and a graduate of the Natural Epicurean Academy of Culinary Arts. She holds a certificate from the T. Colin Campbell Foundation and eCornell Plant-Based Nutrition course series, a bachelor’s degree in English, and a master’s degree in psychology from Missouri State University. Whether she is teaching a baking class on healthy substitutions, a public class on anti-inflammatory foods, or a Physician’s Kitchen class on oil-free cooking, Kelly’s goal is to show people how simple changes in the kitchen can result in highly nourishing and delicious recipes.
Having always admired the excellent cooks and bakers in her family, Kelly began to cook for herself after college while serving as a Peace Corps volunteer in Bangladesh. With access to fresh, sun-ripened produce and exposure to new cooking techniques and equipment, Kelly developed a strong interest in the culinary arts. Traveling through and living in different parts of the world also taught Kelly the value of exploring new, and sometimes exotic, fruits and vegetables – a habit she still enjoys today.
Kelly loves testing and revising recipes, reading cookbooks and menus, challenging herself through yoga practice, weight training, and hiking, and taking road trips home to Missouri. Her aim in life is to live responsibly and compassionately and to encourage others to do so as well.