T h e R o o s t e r & T h e C a r r o t C o o k i n g S t u d i o
Chef Kelly Unger
farm to table lifestyle + culinary group travel​
About Me
The physical cooking studio will be closed as of April 2026. Culinary group travel will continue and the new chapter of the virtual cooking studio is about to be written. Sign up for my free monthly newsletter for recipes, food stories and travel info! Where should we go next?
I love talking about food, cookbooks, gardening, growing food, ingredients, travel, culture and dogs. Professionally speaking - I have a Culinary Arts degree from Johnson & Wales University and a Bachelor's degree from Moravian University in Business Management. I've been teaching cooking classes since 2014. I am also the Director of the Doylestown Farmers Market, Board Member of the Bucks County Foodshed Alliance and a Culinary Consultant for Maria's House Montessori (once a month I teach 50 three, four and five year olds how to cook - it's super fun!). For three years (2021-2024) I hosted The Farm To Table Report, The Farm To Table Minute and co-hosted Let's Talk on WDVR89.7FM. My Farm to Table Minute is still being aired daily, continuing to share my culinary and health information about seasonal ingredients.
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I believe that food is medicine. Nutrition is best when food is locally grown without chemicals, eaten seasonally and prepared with love. I love teaching people how to cook with the beautiful, seasonal ingredients from farms right around the corner and I love to travel to delicious destinations with you. Join me as I explore the world one recipe at a time.
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Email me at chefkellyunger@gmail.com​
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