Check Out Kelsie Jordan’s Story

Today we’d like to introduce you to Kelsie Jordan. 

Hi Kelsie, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
Hi, my name is Kelsie Jordan and I am a Professional Chef. 

It’s funny because for starters, I actually thought that I wanted to be a registered nurse. Upon graduating high school, I just knew that I wanted to “help people.” I felt like that was my responsibility & destiny to do. So, I ended up choosing nursing but ultimately, nursing did not choose me! 

I started off at SIUE as a freshman. Then came back home after a semester to Prairie State where I ultimately ended up getting my degree in Business. After that, it became an uphill battle of trying to get accepted into a Nursing Program. 

I applied to Prairie State, Texas A&M, Chamberlain, Olivet, UIC. I must say that I was truly determined BUT I also believe wholeheartedly in signs from God. In my head, I figured that “if this was my true destiny, it would not be THIS hard for me to progress onto the next stage.” After a while, I ultimately knew, that I was knocking on the wrong door. 

After coming to that life realization, I accepted it and at 22 y/o I had to start from square one and figure out where I was headed next in my life. It didn’t take too long to decide. I have a natural gift for cooking. Always have. I’ve been in the kitchen since I was 9. So, I made the executive decision to hone in on my talents and go to culinary arts school… it was the best decision of my life. 

Moving forward to 2022, I have graduated and gained a lot of experience throughout my journey professionally. Such as catering multiple events, doing private chef work for clients, working in multiple different settings and styles of restaurants. 

Currently, I am focusing on fine-tuning exactly what I want to put out there in the world. I feel like my original goal of helping others and the community is still in play. I just plan on continuing to do so by the power of healing with food and increasing overall awareness and knowledge. 

I’m sure you wouldn’t say it’s been obstacle-free, but so far would you say the journey has been a fairly smooth road?
Outside of initially being in the wrong field, I honestly cannot complain about my journey thus far. 

Culinary school was a game-changer, it reminded me of being in a boot camp or some type of military setting. There were a lot of early mornings and late nights. With my first class starting around 6a to my last ending at 7p, from showing up on time, every day with a clean uniform and the only correct answer being “Yes Chef” while in class, I had to get accustomed. It was definitely a challenge but over time, it became a challenge that I looked forward to conquering because it was a lifestyle that I was passionate about and once again, it became one of the best experience of my life. My instructors taught me a lot of discipline, cleanliness, and sharpness that I display today. 

Appreciate you sharing that. What else should we know about what you do?
I am a Professional Chef. I started my business “Kels Kitchen Presents” with future goals to have several restaurants. So, the “presents” aspect of it, basically sets me up to introduce/”present” several different restaurants when the time comes. As of now, my brand offers multiple services. Such as meal prep/guidance, private chef work, and event catering. I’ve done catering for as little as a small party of 8 to over 100 people all by myself. I am truly a “one-woman band.” It’s always been just me in the kitchen from the start and it’s currently still that way now. When working in a restaurant setting, you can usually find me on the line, either on sauté or grill. 

In the past, I have been known for my creole/Cajun style of cooking. I’ve always added bold flavors and spices to my dishes. 

Lately, as I’ve been honing more into my life purpose; I’ve been focusing on plant-based cuisine. So far, I’ve been a messenger to my close friends and family on basically telling them the “truth” about the food industry — specifically the meat and dairy industry. I’d highly recommend watching “What the Health” on Netflix if you haven’t already. That exposes a huge tip of the iceberg when it comes to what’s really going on in this world and what they have been feeding us — literally and figuratively. (lol) 

Now that I know what I know, it’s been very difficult for me to just turn a blind eye or deaf ear to it. I’ve come to a realization that outside of just talking about proper sanitation practice — the overall Integrity of a Chef is extremely important as well. Once I studied and researched the truth about what we should really be eating, I just can’t advertise or make someone something that I know is detrimental for their health and wellbeing– no matter how good it looks or taste. I feel as if it is my responsibility to help lead everyone that comes across me in the right direction. I am currently focused on elevating my client’s overall health– mentally and physically. All while STILL making everything taste and look delicious. 

What do you think about happiness?
Every day I am just grateful to be able to have another opportunity at a shot at life to better myself and my surroundings. To be able to wake up and see that me and my loved ones have made it to see another day. 

I literally pray for that every single day and I am so thankful for it. The lord knows that I would be nothing without my family, especially my mom. So, I am so grateful that we’re all in good health and continuing to progress forward. 

Also, the “little” things make me happy. I say little because they’re truly big things that we often overlook and take advantage of. We can get so caught up in the “bad” things in life that we forget how powerful and amazing it is just to be able to 

see, hear, walk, feel, laugh, etc. When you focus and be grateful for the everyday things, you will be happier overall. 

Contact Info:

• Email: Kelskitchenmgt@gmail.com
• Website: www.Kelskitchenpresents.com
• Instagram: www.Instagram.com/Kelskitchenpresents
• Youtube: www.youtube.com/kelskitchenpresents

Image Credits
Ravi Balineni