"MisteryMiss"

"Joy is the serious business of Heaven."-C.S Lewis

Please meet Kelly Digby- She came into my life about 2 months ago, through the Meal Assembly Watch. This is a past Store Owner that gave everything (so she thought) to this Industry Only to face bankruptcy. She went on a mission and exposed to the world that the Meal Assembly Industry is in crisis. Very few people want to face the reality.

Shutting her doors, walking away, & ultimately going bankrupt is a Painful experience. However, God is showing her He has a plan and as She walks through the heartbreak, God is going to use it for His Glory! She is an added author for JOYFILLEDYOU.com Her email address: luvencookin@adelphia.net

Please Welcome Kelly-


Chef Kelly's passion for cooking started young. She’s been cooking for friends and family since she was 10 years old. She credits her love of cooking to culinary heroes throughout her life. First and foremost were her parents, both loved to cook and sparked her passion for the culinary arts. Graham Kerr and Julia Child have key inspirations too. Chef Kelly believes that Kerr was taught her that you can have a blast in the kitchen. Julia Child was proof that even if you make mistakes in the kitchen, you can create a culinary stellar success. "No dish is ever a disaster because I have the confidence to fix it a la Julia Child," says Kelly.

Chef Kelly has been in the culinary arts business for 34 years. She began her culinary training in salad preparation and worked her way up to line cook at 16 at a local upscale restaurant in Vermilion, Ohio. The restaurant no longer exists, but the training and experience she gained was long lasting.

She continued her training when she moved to Detroit where she worked for the Chuck Muer Corporation as a Sous Chef before becoming the first woman chef working on the line in the company. She left the culinary field for marriage and a new career in retail management.
After the birth of her two sons, she decided her place was at home with her boys. “Being a mom was my first priority then, “Chef Kelly said. Even during that time she owned an her own baking business, creating and selling holiday cookies to earn extra money for Christmas gifts.

In 1998, she realized her boys were getting older and becoming more independent and she began looking for an opportunity to continue her passion for food. Following a family move to California, Kelly knew the time was right for something new and exciting and it needed to involve her passion. Even as a stay at home Mom, dinner time was typically a stressful time of her day. Chef Kelly knew she wanted to use her passion and natural talent to help busy Mom’s experience less hassle at dinner time. She wanted to give Mom’s “a little bit of heaven” at dinner time, to allow them to enjoy the dinner experience with their families.
Her solution was to start her own Personal Chef Service. Digby took culinary classes through small culinary schools in California; completed the United States Personal Chef Assoc. Personal Chef program and continues to hone her craft by taking coursed through the Culinary Institute of America (CIA) via their pro-chef distant learning program.

After another family in 2000 to the Philadelphia area, her Personal Chef clients there started asking her to cater parties and special events for them. She also became a culinary instructor for Inspired Chef - America's Cooking School and discovered a love for teaching cooking classes.
In 2002 Inspired Kitchen Culinary Services was born. When her family moved back to Ohio, Kelly set up shop as a niche caterer. She specializes in dinner parties, corporate events, intimate dinners, small weddings and private culinary instruction. Digby has taught culinary classes in California, the Philadelphia area, and currently in Ohio as a guest instructor at specialty gourmet food stores. It’s her hope to impart some of the culinary talent that has been given to her students. "I hope my students will see how much fun being in the kitchen can actually be," says Digby. "Also, that quality equipment and fresh ingredients are important to the success of their cooking." She presented her most recent class, “How to Microwave Your Way through College,” to 400 students and faculty at the University of Findlay in Findlay, Ohio.
With Chef Kelly's broad culinary experiences, she has obtained a tremendous amount of knowledge in many areas of food preparation.

Chef Kelly’s most recent experience has been as an Executive Chef developing recipes for a small meal assembly kitchen company, she also owned her own meal assembly kitchen outlet.
She currently works as a chef at her sister’s restaurant near Cleveland, Ohio.

Students and friends have frequently asked her what her ”specialty” is, although Kelly has a love for Mediterranean and Mexican cuisine she also expanded her knowledge of Oriental cuisine while living in California, she believes she gives all ethnic cooking room at her professional table. She believes that her talent is making even gourmet food approachable, achievable by anyone and family friendly.
Chef Kelly is actively pursuing professional certification from the American Culinary Federation.