My name is Kelley. I’m a chemist, a Senior Associate Scientist, to be exact. I work in Cambridge for a small biotech. I am approximately 93% nerd, but my friends would probably argue it’s a bit higher. I’m a nerd who likes to cook and loves to bake.

Sometime during my senior year in college, cooking started to become sort of an obsession. The relationship between chemistry and cooking, baking especially, started to be come glaringly obvious as I finished my degree. Cooking was really no different than working in the lab, except more fun, more rewarding, and more delicious. I started on a quest of sorts to find the perfect…. everything. While working on my Master’s degree, I went on a quest of sorts to find the perfect chocolate chip cookie. Or the perfect chocolate cake. Or the perfect pasta sauce.

Since graduating, I’ve had a fair amount of free time on my hands. Going from 14+ hour days of school and work to 8 hour workdays leaves a lot of time to think. And read. And cook. More recently, I’ve become methodical about cooking. I have been reading the ingredients on packaging, researching the origins of food products, how they’re made, where they come from. After reading Kitchen Confidential by Anthony Bourdain, it only got worse.  I ordered The Professional Chef. Jesse gave me Mastering the Art of French Cooking for my birthday. I became obsessed with Punk Domestics. I read blog after blog with awesome recipes using the best ingredients and thought, I need a place to keep track of it all.

A lab notebook.

It is all science, after all.

And here we are.


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