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

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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About The Rooster & The Carrot Cooking Studio

I started teaching cooking classes in 2014. In 2018, after moving my family to historic Carversville just outside of Doylestown, I renovated the barn into the gorgeous cooking studio of my dreams. It has been my pleasure to teach hands-on and demonstration cooking classes featuring global cuisines. In 2026 the county decided that I needed a commercial license which conflicted with what the township would approve, forcing me to close my beloved cooking studio in April of 2026. Onwards and upwards! God is good and God has a plan. I'm excited to see what's next. In the meantime, I'm still sharing the farm to table lifestyle and taking you on culinary adventures! Andiamo!​

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