About me

I can’t exactly say I was like most kids.  I never wanted to be a teacher or an astronaut or a super hero.  I pretty much always wanted to cook.  My first few memories of being in the kitchen with my  mom were, specifically, flipping pancakes and scrambling eggs with a fork.  Not exactly sure why those two instances stick out, but anyways, that’s how I got my start  (must have been some pretty inspiring pancakes and eggs). 

My first wedding cake that I made at age 15.

Fast forward 10 years or so and it was no shocker to my friends and family that I wanted to go to culinary school, Johnson & Wales University in Charlotte, NC.  Up until then I had completed several cake decorating classes and developed a knack for baking so I declared a major in Baking and Pastry Arts.  I wasn’t exactly sure what I wanted to do, career wise, but I knew I loved baking so it seemed like a wonderful fit. 

Freshman year of culinary school (pre-healthy eating)

About 6 months into my freshman year (and this is where the “healthy” comes in) I began to become more aware of what my peers were eating.  Nasty, greasy, calorie-filled, lightbulb goes off!  Call me a creeper, but I noticed some people would eat fried ‘chicken’ sandwiches, french fries and coke for, what seemed like, every meal.  Granted my eating habits weren’t quite this extreme, it did cause me to evaluate what I was putting into my body.  Over the course of the next 9 months I dropped about 25 pounds.  Go me!

Sophomore year of culinary school (post healthy eating)

I know what you’re thinking…how can someone who plans on devoting a career to sugary, fatty cakes and pastries stay committed to healthy eating?  Well, that brings me to my next big decision (which still makes me EXTREMELY excited to think about)!    My initial plan was to stay at Johnson & Wales for 4 years, spending 2 years working on my associates in baking and pastry and 2 years on my bachelors in food service management.  God had other ideas.  I found out about the University of Tennessee’s food science and technology program and I knew it was just the turn I wanted to take in combining my two passions.  Research and development would be perrrrfect for me.  With a minor in nutrition I would be able to work as a food scientist for an all natural, healthy food company in developing tasty, good-for-you dessert!  The puzzle pieces are finally coming together! 

So that brings me to now…

I’ve graduated from culinary school and am currently working  as the Pastry Chef  at a brand-new restaurant/tea room in my home town called The Minnis House.  It’s a learning process, that’s for sure!  In the fall of 2010 I’ll start working on my food science degree at UT. (woot woot).  In the mean time, welcome to my life as this healthy chick bakes!

Responses

  1. Hey, Caley(sp)!

    I work with your mom at SMHH&H. The other day she told me about your new blog. She failed to tell me how entertaining it is. Enjoying your adventures in cooking and caffeine! Looking forward to more posts – Marie

  2. Thank you, Marie! So glad you enjoy it. “Adventures in cooking and caffeine”….very true!
    -Kayley (close enough on the spelling 🙂 )

  3. Seriously…..I think we need to schedule a blogger meet-up!!! We live too close together and have too much in common…….you are trained on how to cook and I just make a good attempt at it daily!!! 🙂

    -emily

    • Aww, I don’t think you give yourself enough credit. I’ve seen some of the scruptious looking dishes you’ve made! Anyways, I’d so be for a blogger meet-up! It seems like everyone I know/meet is like, “huh, what?…you blog?? what’s that?? why are you taking pictures of your food?… etc.” Someone who understands!!


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