Welcome to Kellen’s Kitchen Culinary Log

Welcome to Kellen’s Kitchen Journal — a space where classical training meets modern taste. I’m Chef Kellen Rector, a Culinary Institute of America student pursuing a Business Management degree and exploring the world one flavor at a time.

My approach to cooking blends simplicity, integrity, and creativity — because great meals always start with great ingredients. Whether it’s experimenting with prime rib, elk from the Rhinebeck Farmer's Market, fish from the Florida Straits, smoked ribs on my smoker at home or picking up the freshest fruits and vegetables from the farmer's markets every dish tells a story of curiosity and craft.

Spettro Pizza; Culinary Institute of America's Roth Hall and Chicken Parm from Rossi & Sons.

From fine dining to farm-to-table, my experiences across kitchens from New York to Florida continue to shape how I see food as both art and connection. Whether it’s crafting a perfect slice of Spettro pizza, visiting Rossi & Sons’ for an iconic chicken parm sandwich for lunch or sampling new dishes at the local restaurant, these moments remind me that great food begins with respect for ingredients, collaboration in the kitchen, and a commitment to continuous learning. Every plate tells a story—and I’m always hungry to create the next one.

The K logo for Kellen’s Kitchen was inspired by my most trusted tool, my Yoshimi Kato Aogami Super Nashiji Kurouchi Suminagashi 210mm Kiritsuke Gyuto, crafted with a Wenge Buffalo Horn Handle. My mom, Stacy Rector, owner of Fluid Graphic Design, brought that inspiration to life in the design of the logo, a symbol of craftsmanship, precision and passion.

My Kato knife; me in the Anthony Bourdain Hallway, Roth Hall, CIA; my K logo.

Join me as I share my journey through recipes, restaurant experiences, culinary school life, and the creative process behind each bite. Let’s explore fascinating places, enticing dishes, and flavorful stories together. Let's goooo!