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Meet The Chef

"Eat with Purpose and Mindfulness" | Woman-Owned Business Enterprise

Kayley Adams, née Trosper

Chef & Founder

Phone:

831-290-0015

Email:

Address:

201 North Forest Avenue, #120

Independence, MO 64050

Availability

By Appointment Only

A Bit About Me

Everybody has a story- mine began at 13 years old. I started my career in the culinary world 15 years ago after joining FCCLA, a culinary arts competition club. I was a member for 4 years and won three state-level culinary competitions in California. I placed 1st, twice and placed 3rd once while I was attending high school. ( Article 1 | Article 2. I continued my passion for cooking with career technical education courses in Advanced Culinary Arts for 3 years in high school as well.


Following my high school graduation, I pursued my Bachelor of Science in a four-year didactic Culinary Nutrition program at Johnson & Wales University in Denver, Colorado. The program focused on plant-based culinary techniques, using nutritiously-sound (research-based) cooking methods, and the option to pursue a career further as a clinical dietitian. I am extremely passionate about creating delicious and nutritious food, and I want to stay in the culinary world to help my clients or guests create beautiful dinner parties, catered functions, or even weekly meal preparation.

I created Essential Eats Grazing, LLC to follow my dream of being a professional caterer after I started my food blog four years ago called, Essential Eats Blog (www.essentialeatsblog.com). Essential Eats Grazing, LLC is fully insured with The Hartford and currently permitted to serve the Kansas City Metro + surrounding areas.

I am currently a member of the American Culinary Federation- Monterey Chapter, I am nationally certified as a Food Safety Manager with the National Registry of Food Safety Professionals, I've been featured in Optimum Wellness' Summer 2019 issue, and I have a valid ServSafe food handlers certificate for the state of California, Arizona, and Missouri.

Professional Experience

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Fresh Salad
High School Culinary Competition Newspaper Article-
Record Gazette Link

Tyler Adams

Co-Founder | Hospitality & Restaurant Administration, B.S.

Phone:

816-519-6580

Email:

Address:

201 North Forest Avenue, #120

Independence, MO 64050

Availability

By Appointment Only

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Meet The Hospitality Consultant

Hospitality Consulting & Financial Advising Professional |  13+ Years of Experience

Professional Experience

Hospitality & Restaurant Administration, B.S.
Missouri State University

Assistant Food & Beverage Director
Missouri State University

Retail & Catering Director

Johnson & Wales University

Earned my bachelors of science in 3 1/2 years and graduated Cum Laude from Missouri State University. 

Assisted Food & Beverage Director with daily operational tasks; P&L statements, accounting, scheduling, and hiring for a 20 million dollar account.

Operated a Starbucks on campus, a convenience store on campus, and also ran the catering department for a 2 million dollar account.

Food & Beverage Director

Johnson & Wales University

Oversaw the entire food & beverage operations for a 2 million dollar account. This included the Starbucks, convenience store, catering department, and the dining hall for the students to dine in 7 days / week.

Executive Chef

MBK Senior Living

Oversaw the entire food & beverage operations for a retirement home that provided meals 3x / day to over 85 clients. Food ordering, inventory, food prep, food service, special diets / allergens, textured diets, temperature logging, and deep cleaning the kitchen regularly. 

Food & Beverage Director

Cal-State University, Monterey Bay

Operated a Starbucks on campus, a small coffee shop, a burger restaurant, a "Chipotle" concept restaurant, a "Panda Express" concept restaurant, a small convenience store, a large cafe with convenience store, and a bar that served beer & wine only on campus. This was a 9 million dollar account.

Food & Beverage Director

Kansas City Art Institute

Oversaw the entire food & beverage operations for a 2 million dollar account. Operated a small cafe on campus, catering department, daycare program for over 55 children, and the dining hall for the students to dine in 7 days / week.

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