Kelsey is a Des Moines native and Roosevelt High School graduate. She attended the University of Minnesota,  then pursued her passion for culinary arts at the Arts Institute International.

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After working the line and running the pastry program at notable restaurants in Minneapolis and Milwaukee, Kelsey became an apprentice once again to learn bread baking under Steve Horton at Rustica Cafe. She worked with Gavin Kaysen and Diane Moua (Soignée Hospitality) at Spoon and Stable in Minneapolis, then created and managed the bread program at Bellecour in Wayzata. Des Moines is so lucky to have her return home for family and community. Kelsey has been the pastry chef at The Tangerine Food Company since Autumn 2018.