Kelila is a chef and culinary instructor, offering more than 20 years of combined restaurant and teaching-kitchen experience.
Originally from Sonoma, California, and the daughter of a chef, she grew up in the industry. A member of the James Beard Foundation and the International Association of Culinary Professionals Kelila is just as well versed in current trends as she is in food history.
She is also completing her PhD in the department of Nutrition and Food Studies at New York University, where she uses archaeology to research ancient diets.
|Cajun & Creole Cooking|