Today we’d like to introduce you to Kelly McGeehan.

Kelly, can you briefly walk us through your story – how you started and how you got to where you are today.
I always knew I wanted to work with food in some capacity and I was a bit of an artsy kid growing up. I never played sports, but would take all the elective art classes I could. When I decided that I wanted to go to culinary school, I actually selected Baking and Pastry on a whim because I thought there would be less students than the Culinary program. (You couldn’t double major at the time) Once I started my labs, I knew I wanted to become a pastry chef and I felt that cakes and desserts were my true calling. A way to incorporate both food and art at the same time! After I graduated from Johnson & Wales (Charlotte), I moved out to Denver where I became the baker at Gateaux Bakery for a year. In the next two years there, I was a lead cake decorator. It is where I learned to torte, fill, and stack cakes. It’s also where I started developing my own unique style.