Today we’d like to introduce you to Kelsey Branch
Hi Kelsey, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I grew up on the Jersey Shore in an Italian home with a passion for performing arts, tennis, biking, and cooking. My Sicilian mom was well-known for her tremendous dinners and small in-house catering operation. During my high school experience, I took a home economics class wherein my natural culinary skills came to light. From this point, I was all in on becoming a chef. While initially, performing arts held my heart, I decided to pursue a more hands-on career within the culinary field. My teacher at the time encouraged me to join her FCCLA club, hoping to win a scholarship for culinary school. I remember staying up late and working hard on my projects, eventually, earning a gold medal in event planning and a silver medal in the annual culinary showcase. These achievements were recognized by Johnson and Wales, earning me scholarship money and a boost of confidence. This acknowledgment allowed me to gain valuable experience as a garde manger for local restaurants and country clubs even before starting at JWU.
My college experience opened the door to aspects of culinary arts I had never imagined, with one new skill that captivated me particularly – ice carving. I was mesmerized, and remember being struck by how it was the most badass skill to have in your back pocket. I joined our college’s recreational ice carving team following learning the basics during my sophomore year. Realizing how rare ice carving teams were in the real world, and after an internship with America’s Test Kitchen on PBS, I saw the fulfillment I gained from a sense of competition. This led to my next chapter of signing a three-year contract for an apprenticeship at the Greenbrier in West Virginia, one of the training grounds of Team USA for the Bocuse d’Or, the highest league of competitive cooking I knew. This position allowed me to work towards that, the greatest goal I could comprehend.
Working up the brigade system was taxing and left me burnt out multiple times, faster than I ever imagined. My underlying passions for health and wellness were subsiding. Some nights, I’d sleep on my couch for an hour before returning to my program because I was too afraid to fall into a deep sleep in my own bed and miss a presentation. 2 years into my program, I had a fractured hip from moving 1 of my ice carving pieces and had to come to terms with the fact that my opportunity of competing closed. I wanted only to be in great health again, which inspired and propelled my move to LA to work with two private chefs I respected. I moved across the country eager for balance.
Since moving west, I’ve had the pleasure of working for a handful of favored celebrities, athletes, loving families & large crew productions across Los Angeles. While it wasn’t originally in my plan, I have found fulfillment not necessarily in competition, but in nourishment for both the heart and body. I currently operate a private meal prep company on the west side and teach classes with Ciao Evento, a NYC-based Italian pasta party class that has expanded to LA.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
No definitely not a smooth road. This industry is ridiculous, you need the thickest of skin and you really need to know how to read people and the room. Some of the struggles for me were mainly temporary yet impactful injuries, things we don’t consider when we are ambitious and ‘all in’. I appreciate & welcome my most difficult challenges because they’ve helped shape my character and personality.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I love being able to share my passion for a balanced lifestyle through my weekly menus. I’m always seeking new ways to get inspiration from my childhood to incorporate them into my menus. I’m most proud I’m able to teach others the skills I’ve learned, I like to think my classes are much more fun than serious or intense. I came up under a lot of serious or hot-headed chefs and I prefer to have a more enjoyable approach to learning.
Are there any apps, books, podcasts, blogs or other resources you think our readers should check out?
I really pull a lot from the covers of Food & Wine, and America’s Test Kitchen. I’m a visual person so I often ask friends to show me their food pics from their latest trips. When I’m really lacking inspiration, I dive into the recipes I used from the restaurants I loved that I worked for. It helps me feel connected to the community of people I feel understand me most, and brings up my happiest memories. Physical exercise in the sun is critical, if I’m not outside on my bike or getting some kind of workout in I lose my mind a little bit.
Contact Info:
- Instagram: Www..instagram.com/ciaociaokelsey
Image Credits
Brielle Schiavone, Victor Greenwood, Will Raver, Daquan Dunn
