Today we’d like to introduce you to Cary Kelly

Hi Cary, please kick things off for us with an introduction to yourself and your story.

I find myself with an abundance of opportunity in front of me. After a long career that began in the Peace Corps, journeyed through the hospitality and culinary world, then to non-profits, I finished by “career” with a group of culinary shops in the Washington, D.C. area. Today, I am retired from all of that and designing my next, probably last, gig.

Retirement is a dirty word in our culture; it conjures images of old people tired from a long life, moving to warmer climes, and rocking away the bit of time they have left. There is nothing about that picture that fits my life! I see this enormous gift as the freedom to do so many of things I’ve always wanted to do and to do them without the burden of needed capital, staff, market demands, and cash flow. This is what we all work so hard for.

Today, I am focusing time on food issues. I write a blog; have a couple of clients I write for; and I have a leadership position with a culinary focused non-profit. I mentor women in business whenever I get the chance. And, I cook and travel; my two primary passions.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?

the road is never smooth if one it taking risks. I am drawn to being an entrepreneur. Both of my parents were business owners as are both of my siblings. It’s in our blood. The scales of entrepreneurship tip on one side to risk, high demand that leaves little time for self, shifting market conditions, and financial ups and downs. On the other side is the freedom to create and hold a vision that is an expression of self. It is the joy of creating something unique from the ground up; the satisfaction of providing a lifelihood to others, and the incredible feeling during times of success.

The primary struggle I found was placing myself (and my relationships) first. It was far to easy to give in the urgent demands and sideline what’s really the most important in life. The daily demands of leadership can create a smoke screen that blurs the future focusing all energy on short-term problem solving. I fell victim to this more often that I should have.

Alright, so let’s switch gears a bit and talk business. What should we know?

I owned a specialty food business focusing on boutique retail brick and mortar stores, four in all, and an e-commerce site. I carved a niche between the corporate Williams Sonomas of the world and general gift shops. Partnerships with vendors and a valued, respected, and well-trained staff, were the heartbeat of The Cookery. I took pride in curating brands that the big box stores ignored – brands that were created by women, makers of color, and the LGBTQ communities. I also sought brands that were moving the wave of food products that were made with integrity, i.e. no chemicals, artificial ingredients, or misleading labeling, against the nutritionally deficient big ag products. I also wanted to guide our customers to fall in love with food and cooking by offering unique ingredients from around the world and lots of information on how to use them including a portfolio of recipes on our website and a collection of great cookbooks in the shops. Over the years customers became regulars knowing they could find a special gift for someone or a unique ingredients for themselves. We helped to curate many of holiday dinner for our customers!

Alright, so to wrap up, is there anything else you’d like to share with us?

Because I am now retired, I am looking back on my career and have so many lessons learned that I didn’t appreciate when I was in the middle of it. First, I advise all to have an exit plan that feeds you. Know how long you want to work. Work with a planner to know what you need financially to exit when you’re physically and psychologically ready. The money is the easiest part to figure out – planners have algorithms for that! Focus on how you want to spend your time; how you will thrive in the dessert phase of the meal of life? Don’t be afraid of time; it is a friend. It is also important to take time to appreciate what you’ve built in your career. We all work so hard to build a business or career and so often neglect to appreciate our work. This sense of satisfaction fed my exit. I was clear about the good I contributed to my community, my staff, and my customers. This made it easier to close the page on that chapter and open a new page for this one.

Pricing:

• $100 per article for newsletter or blog post
• $275 per hour for coaching

Contact Info:

• Website: https://www.caryinthekitchen.com
• Instagram: @caryinthekitchen
• Facebook: @caryinthekitchen

Image Credits

head shot: Renee Gage Photography.