We were lucky to catch up with Kely De Jesus recently and have shared our conversation below.

Kely, looking forward to hearing all of your stories today. I’m sure there have been days where the challenges of being an artist or creative force you to think about what it would be like to just have a regular job. When’s the last time you felt that way? Did you have any insights from the experience?

Being a Chef is probably the best way I’ve ever earned a living. I worked in retail in my youth, then in the social services field. I’ve had corporate jobs where I clocked in 9-5 and had a 401k, but nothing beats the grind of running my own business and earning from my passion.

I remember when I first began in the food industry and met adversity every summer because of the “down season”. Every year I would cry “I quit!” Yet, never did. This was what I was meant to do. It wasn’t always lucrative, but the work made me happy. Creating and being and artist was my reason for waking up and working hard. Later on the financial success came and solidified that I can be an artist and a businessman. It was just a matter of follow my passion and being persistent way past your break point.

Kely, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I began cooking out of necessity. I was raised by a single mother who worked seven days a week, 12 hour days. I was literally raised on fast food restaurants and take out Chinese. I was a pre-teen when I discovered the Food Network and began taking my food allowance money to shop for groceries. I would sneak and cook meals as best as I could without letting my mother know. She would’ve killed me. I was not supposed to touch the stove since I was a minor, home alone and just not safe. After few weeks, my mom finally noticed that someone had to be cooking. She finally gave me a green light in the kitchen after I surprised her with dinner after a long shift. It was very encouraging to know that I can cook freely and also feel like I was taking care of my hard working mom.

Later, in my late teens I was living on my own. Imagine all my friends were constantly over. They were surprised to know that I cooked as much as I did and what we all considered good back then. We would have “potluck Sundays” and I would cook for a few of my friends that would show up with random groceries.

In my mid 20s I decided to move to Miami from New York City, and began a new career. I quit being a social worker and enrolled in culinary school. Before I graduated, I already held a sous chef position and since then I only worked my way up the ranks. In 2015 I took a leap of faith and opened up my on culinary powerhouse, Nothing But Love Catering. On my own, I was able to build a clientele of professional athletes, politicians and members of high society.

Today, I’m blessed enough to be working for the prestigious Potions In Motion catering as their Executive Sous Chef. I’ve found mentorship in Executive Chef Justin “SEXZCHEF” DeSimone and we’ve embarked on this culinary partnership. Between Potions In Motion, Team SEXZCHEF and Nothing But Love, there’s no area in this food industry that we don’t have covered.

What do you find most rewarding about being a creative?

The feedback! Some artist create for themselves, others do it for the audience. I am the ladder. I live to create for the reaction. Nothing is more satisfying than watching a stranger eat something that my hands created and seeing them just melt in pleasure. That’s it. That’s what it’s all about for me.

What do you think is the goal or mission that drives your creative journey?

I just want to make my sons and my mother proud. I know they’re already proud, but I want to be above and beyond for them. I want them to believe that they can be the best at anything they apply themselves to because they already saw it happen. I share my adversaries and my triumphs with them. Nothing is off the table. They understand that I work endlessly not because I am a “workaholic” but because I want to be known as the best of the best. That when it comes to what I do, there is nobody that can’t say I am one of those Chefs.

Contact Info:

• Instagram: https://www.instagram.com/chefkely?igsh=MXZobDF5OG9jMDJ6aQ%3D%3D&utm_source=qr
• Facebook: https://www.facebook.com/share/1EJRguobNS/?mibextid=wwXIfr