Chef Kelly Anderson
Some call it a leap, for Chef Kelly Anderson, her transition into the culinary world was more like diving in headfirst. At just 25, she was in the midst of a thriving communications career, earning her spot as one of the youngest Editors at Condé Nast Publications and soon after venturing out on her own to start a Public Relations firm. Everything was going according to plan; her resume was full of accomplishments, but deep down she was hungry to become a chef.
After graduating with a culinary degree from Glendale College, Chef Kelly pursued her passion for creating healthy, simple recipes for the modern family as a recipe writer for national media outlets like Better Homes & Garden, Parents Magazine, Jamie Oliver's Food Revolution, and Taste of Home. With previous PR & communications experience on her side, she soon parlayed her recipe writing into work as a Consulting Chef; coaching restaurant owners on food trends, marketing and profitability and serving as a Corporate Chef, Culinary Specialist and Restaurant Operations Consultant at US Foods.
Now, as Regional Executive Corporate Chef in the western region at Nestle Professional, Chef Kelly’s ready to bring her love of food and communications together to make a big difference in our chef-to-chef difference.
More About This Chef
Charcuterie boards (I love the variety!)
Favorite Minor’s® product
Minor’s Ancho Flavor Concentrate…it’s warm, it’s got depth and it’s so versatile.
Western (CA, OR, WA, AZ,NV, MT, AK)
Culinary Arts Program; Culinary Institute of America, Napa, CA
Awarded Scholarship to Culinary Institute of America to Study French Cooking
Executive/Corporate Chef with Compass Group
US Foods; Consulting Chef, Research & Development, Recipe Writer