Kelly Taylor

Experience

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  Central Carolina Community College

  May 2010 - Jun 2012

  Culinary Instructor/Curriculum Developer

  • Developed cutting-edge health and wellness-focused curriculum for a new professional culinary school that synergized with their current offerings and the community's needs. The first enrollment had students camping out from all over the country to get a spot. • Taught and mentored students throughout their educational journey.• Led, trained, and managed kitchen staff to foster a climate of cooperation and respect in the kitchen.

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  Art Institute

  Aug 2012 - Apr 2013

  Culinary Instructor

  • Trained professional culinary students in pastry fundamentals and nutrition principles.• Regularly evaluated student performance and adapted instructional strategies to address their learning requirements.

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  Yes to the Chef

  Apr 2013 - Apr 2018

  Chef, Culinary Teacher, and Radio Host

  • Prepared professional meals for a variety of tastes and for a range of occasions including corporate events, fundraisers, and private parties.• Taught cooking classes for private groups.• Hosted weekly talk radio show that interviewed chefs, farmers, food producers, and food activists in the vibrant North Carolina food scene. Our mission was to teach individuals how to eat better, to seek out local quality food, and to showcase the wonderful food talent in our area.

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  Blue Dogwood Public Market

  Sept 2015 - Sept 2019

  Managing Partner and Project Manager

  • Recruited and onboarded food vendors to rent stalls inside the market, fostering collaboration and growth.• Collaborated with investors and city officials to build the first food hall in North Carolina which required innovation, project management, and relationship building. • Developed and implemented the Standard Operating Procedures, ensuring compliance and consistency across all business operations.

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  Pizzelle Bakery

  Jun 2017 - Sept 2019

  Chef Business Owner

  • Designed, estimated, and managed the build-out of bakery space including all documentation for permitting.• Created, tested, and produced recipes resulting in a highly regarded and profitable bakery within the first year. Constantly iterating to develop food products to meet customer's needs. • Cultivated strong customer relationships, resulting in exceptional satisfaction and 5-star ratings. • Managed all facets of the business including inventory, staffing, sales, and marketing.

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  Auguste Escoffier School of Culinary Arts

  May 2020 - Sept 2021

  Culinary Instructor/Internship Coordinator

  • Delivered career readiness programs to 400 - 1000 students per term, significantly improving internship success rates among culinary students. Guided them with resumes, interviewing, & conflict resolution.• Provided tailored one-on-one coaching and feedback, enhancing students’ professional skills and career trajectory. • Trained students in culinary and pastry skills, preparing them for challenging workplace environments.

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  Helion AI

  Sept 2021 - May 2023

  HR Coordinator/ Project Manager

  * Rewrote and implemented a project plan for a large multi-year project, providing a transparent and realistic roadmap for project completion. This involved an analysis of existing plans as well as collaborating with technical and leadership teams to identify risks and redefine deliverables to address delays and better alignment. * Facilitated work sessions to define product functionality, improve quality, and set realistic work packages.* Oversaw the HR duties for this tech startup - managing payroll, insurance, and applicant screening. Show less

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  Self-employed

  Apr 2022 - Dec 2022

  Retreat Chef

  * Conceptualized and implemented a transformative dining program for a multi-day health retreat, transitioning to a vegan and gluten-free menu. Achieved 100% satisfaction from all stakeholders, resulting in numerous requests for return engagements and additional cooking opportunities.* Developed recipes, planned menus, sourced ingredients, and prepared all meals for multi-day retreats.