A little about me, Kayla

Food Blog About Photo

I am very excited to share my food creations with you. I am always in the kitchen, experimenting with flavors and combinations, so I created this blog to record my ideas and share my passion for food. Here, you will find recipes of my original dishes, from appetizers to desserts and everything in between. I’ve been cooking for a few years now, both professionally and just for fun. I started my education at The University of Illinois where I studied Hospitality Management with a concentration in Food Science & Nutrition. After learning all about foodservice and how to manage restaurants, I realized I needed to fulfill my life-long dream of going to culinary school. In March of 2016 I graduated from the Culinary Institute of America in Napa Valley. This experience changed the way I looked at food and made my passion for creativity grow even more.

After school, I worked at Thomas Keller’s Bouchon Bistro. Not only did I gain discipline and attention to detail while working there, but I also was able to get the most out of Napa’s cuisine by staying in the area longer. The emphasis on local, seasonal produce and extracting flavor in new and unique ways has influenced how I want to cook forever. Previously in Chicago, I interned at Vie, learning the contemporary American cooking of Paul Virant. I’ve also worked at Scott Harris’s Davanti Enoteca, an Italian wine bar that serves modern rustic cuisine.

If I’m not in the kitchen (which isn’t too often) I love doing yoga, reading cookbooks, or eating at (way too many) restaurants. I’m also obsessed with collecting anything kitchen related, so I’m always on the lookout for new pans, plates, gadgets, etc. Family means the world to me, and they thankfully eat all of my creations (like this tomato soup and this apple ricotta cake)! I hope you guys enjoy these recipes as much as they do! Enjoy 🙂

For any questions or work inquiries, please send an email to kayla[at]theoriginaldish[dot]com!

10 thoughts on “About

  1. I am so thrilled to find this site and wish you the best of luck with your student dinner. I am sending this link to my sons, too, since they all like to cook with their wives! Your pictures are wonderful and I look forward to making your recipes for Easter this year.

  2. I read your beet and orange recipe, which reminded me a fair amount of Francis Mallmann’s version, and I knew you had to have had some culinary experience.
    Some nice recipes on here, excited to try some out.

    1. Hi there! Thanks so much for the feedback…I really appreciate it. I hope you love them. Let me know which ones you try!

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