Chef Kelley Terlip
Notables:
I started cooking when I was just a little girl. I was lucky enough to grow up with a family who loved to cook which allowed me to start learning from a young age. Not only was I constantly exposed to great cooks, great ingredients were always around me as well. I was always around food and cooking, whether it be making home made Salami every year with my moms side of the family or picking fresh eggs from my great grandmothers chicken coop. I grew up in a small town in Kansas and in the summers my parents and grandparents had spectacular gardens. We would eat red, ripe beefsteak tomatoes for every meal when they in their peak. Making bruschetta, salsa, salads, canning them and everything else imaginable. When I went off to college the love I had developed when I was young for cooking and fresh ingredients followed me.
I went on to Kansas State university where I majored in Sociology and got a minor in Horticulture Science. I focused my degrees on, you guessed it, food. My degree focused on socio-economic relationships with food, agriculture and social change. I also got the privilege of being part of the Horticulture department at Kansas State where I gained knowledge about different food crops. I also worked at the Derby Dining Center on campus, a family tradition and several different restaurants in NWFL during the summers. My junior year of college I started to coordinate a meal called "Real Food Lunch". Which was a free weekly meal for students that used local, seasonal ingredients, and which was primarily vegetarian and vegan.
My senior year of college I was hired by the Office of Sustainability as Healthy Food Intern. My job as an intern was to develop effective ways to inform students about current issues in food production and consumption. I worked under Ben Champion who has a wealth of knowledge about sustainability and sustainable foods. Through this internship I met with several different entities on campus dealing with food systems; dining centers, student groups, caterers, policy makers, etc. and learned about how food systems function at K-State and beyond. I was also able to organize events to mobilize students such as potlucks, special dinners and writing curriculum for and teaching a series of cooking classes. During this internship I also wrote a 50 page healthy, sustainable eating on a budget guide that was edited and co-wrote with a Ph.D in Dietetics.
After graduation, I headed to the New York City to work for a small beverage company in Brooklyn that sold fresh squeeze, artisan lemonades at Smorgasburg, the weekend food and flea, in Williamsburg as well as doing cocktails for special events. I worked in every aspect of the business. This gave me great experience with making fresh beverages while also giving me access to a behind the scenes look at one of the most innovative food industries in New York City as we rented kitchen space in the warehouse where all small food businesses rented from.
When the summer ended, I headed across the pond to attend cookery school in beautiful Edinburgh, Scotland. I attended Edinburgh New Town Cookery School which was named Best Scottish Cookery School and U.K. Cookery School of the Year while I was there. While on the course we learned basic cookery such as fish and meat cookery, pastry, stocks, methods of cooking, sauces, French techniques and much more. We were had a small class consisting of 20 people and 3 teachers so I was lucky enough to have direct interaction with my teachers several times each day. While I was overseas I was also able to travel all over Europe and try new foods. Pizza and pasta in Italy, trdelnik in Prague, pommes frites in Amesterdam, pastries and baguettes in Paris and much more.
Having lived so many different places I have influences from all over the U.S. and Western Europe. Also, having been vegan for two years and a member of many Slow and Natural food movements, I have experience with these lifestyles as well. I believe that no matter what you are making the key to health and taste is using quality ingredients. I have been actively involved in Slow Food in both the Midwest and Brooklyn and agree with their belief that there is more to food than just eating. The best part of food to me is how it can bring people together, whether it be nightly dinner with your family or a celebration dinner with friends, sitting around the table distraction free is one of the best ways to spend time with loved ones.
Notables:
- Licensed Food Handler in New York City, Scotland and Florida
- WSET Wine Certification
- Slow Food, USA Member
- Trained in First Aid and Blood Born Pathogens
- Cook school won "British Cook School of the Year" and "Best Scottish Cookery School" while attending.
I started cooking when I was just a little girl. I was lucky enough to grow up with a family who loved to cook which allowed me to start learning from a young age. Not only was I constantly exposed to great cooks, great ingredients were always around me as well. I was always around food and cooking, whether it be making home made Salami every year with my moms side of the family or picking fresh eggs from my great grandmothers chicken coop. I grew up in a small town in Kansas and in the summers my parents and grandparents had spectacular gardens. We would eat red, ripe beefsteak tomatoes for every meal when they in their peak. Making bruschetta, salsa, salads, canning them and everything else imaginable. When I went off to college the love I had developed when I was young for cooking and fresh ingredients followed me.
I went on to Kansas State university where I majored in Sociology and got a minor in Horticulture Science. I focused my degrees on, you guessed it, food. My degree focused on socio-economic relationships with food, agriculture and social change. I also got the privilege of being part of the Horticulture department at Kansas State where I gained knowledge about different food crops. I also worked at the Derby Dining Center on campus, a family tradition and several different restaurants in NWFL during the summers. My junior year of college I started to coordinate a meal called "Real Food Lunch". Which was a free weekly meal for students that used local, seasonal ingredients, and which was primarily vegetarian and vegan.
My senior year of college I was hired by the Office of Sustainability as Healthy Food Intern. My job as an intern was to develop effective ways to inform students about current issues in food production and consumption. I worked under Ben Champion who has a wealth of knowledge about sustainability and sustainable foods. Through this internship I met with several different entities on campus dealing with food systems; dining centers, student groups, caterers, policy makers, etc. and learned about how food systems function at K-State and beyond. I was also able to organize events to mobilize students such as potlucks, special dinners and writing curriculum for and teaching a series of cooking classes. During this internship I also wrote a 50 page healthy, sustainable eating on a budget guide that was edited and co-wrote with a Ph.D in Dietetics.
After graduation, I headed to the New York City to work for a small beverage company in Brooklyn that sold fresh squeeze, artisan lemonades at Smorgasburg, the weekend food and flea, in Williamsburg as well as doing cocktails for special events. I worked in every aspect of the business. This gave me great experience with making fresh beverages while also giving me access to a behind the scenes look at one of the most innovative food industries in New York City as we rented kitchen space in the warehouse where all small food businesses rented from.
When the summer ended, I headed across the pond to attend cookery school in beautiful Edinburgh, Scotland. I attended Edinburgh New Town Cookery School which was named Best Scottish Cookery School and U.K. Cookery School of the Year while I was there. While on the course we learned basic cookery such as fish and meat cookery, pastry, stocks, methods of cooking, sauces, French techniques and much more. We were had a small class consisting of 20 people and 3 teachers so I was lucky enough to have direct interaction with my teachers several times each day. While I was overseas I was also able to travel all over Europe and try new foods. Pizza and pasta in Italy, trdelnik in Prague, pommes frites in Amesterdam, pastries and baguettes in Paris and much more.
Having lived so many different places I have influences from all over the U.S. and Western Europe. Also, having been vegan for two years and a member of many Slow and Natural food movements, I have experience with these lifestyles as well. I believe that no matter what you are making the key to health and taste is using quality ingredients. I have been actively involved in Slow Food in both the Midwest and Brooklyn and agree with their belief that there is more to food than just eating. The best part of food to me is how it can bring people together, whether it be nightly dinner with your family or a celebration dinner with friends, sitting around the table distraction free is one of the best ways to spend time with loved ones.