In January of 2019, before joining Alvarez & Marsal, I decided to start a cooking blog. I have always been a foodie, excited to try any new dish or cuisine that comes my way. Before January of 2019, though, I honestly would not have called myself much of a chef. Despite loving to eat a good meal, making time to actually cook was my last priority. With only so many hours in the day to work, exercise and spend time with friends and family, I would often turn to take-out or mac & cheese for dinner.
What’s Cooking with Kelly started after some New Year-inspired reflection when I found that, on the rare days I slowed down and prepared dinner, I felt happier. I realized that cooking was much more to me than the chore that comes before eating – it was this precious window of time where I could turn my brain off from everything, listen to music and create something to enjoy and share with people I love. I asked myself, “if you love it so much, why are you putting this on the back burner?”
There is something so intimate and special about spending time with people over wine in a kitchen that cannot be replicated in any other setting… I am very grateful to work with a team that prioritizes its people and making time for these moments of connection.
From that day on, I made it a habit to take time out of my day to cook an exciting new meal once a week and to share that meal with someone (and a community of followers). In April of 2019, only 4 months after starting the blog, I began my career with A&M in CRG. Despite traveling and spending 3-4 nights in a hotel every week, I still made time to get into the kitchen, relax and cook some incredible food. In fact, I was even able to take the blog on the road with me.
My first consulting project was in Duluth, MN and lasted about 7 months. My manager and I flew there almost every week and worked very closely with our client team. We all became friends, and the few times I mentioned my cooking blog the group was very excited about it. During our last month in Duluth, I offered to cook dinner for our clients at their house. I planned an elaborate 3-course dinner and we all shut down our computers early one night to head to the house and get cooking! Everyone played the role of sous chef in some capacity and, at the end of the work, we enjoyed a delicious feast (and lots of prosecco).
I had so much fun preparing this meal for my coworkers and clients. There is something so intimate and special about spending time with people over wine in a kitchen that cannot be replicated in any other setting. And that is exactly why the blog was born! Thanks to What’s Cooking With Kelly, there we were, colleagues and friends, sharing food, telling stories, laughing and enjoying a moment of pause from our busy lives. I am very grateful to work with a team that prioritizes its people and making time for these moments of connection.