Today we’d like to introduce you to Kelly Unger.
Hi Kelly, so excited to have you with us today. What can you tell us about your story?
Food, gardening and hospitality have always been my love language. The seeds of my culinary journey were planted in my childhood. Everyone in my very Slovak family cooked and had a garden. Attending Johnson & Wales University in Providence opened up my world viewpoint on cooking and my excellent education there ignited my curiosity about cuisine and culture. After exploring opposite ends of the culinary industry working at Disney World and The French Manor in our beautiful Pocono Mountains, I wasn’t quite sure where I fit in exactly. I decided to expand my professional options and get a Bachelor Degree in Business Management at Moravian University in my home town of Bethlehem.
Fast forward to marriage, two children and two French Bulldogs, a friend of mine invited me to teach cooking classes at his year round indoor farmers market and it was there I found my place. I had never taught a cooking class but the question struck me like a lightening bolt and the idea resonated with me, becoming a pivotal moment in my career. Teaching cooking classes ignited my passion for cooking and creativity in a way I had not experienced before. So I created my small business, worked very hard, made lots of mistakes, learned lots of lessons, grew, created something very special that resonated with other people and I never looked back.
We all face challenges, but looking back would you describe it as a relatively smooth road?
When my friend’s market, where I began teaching cooking classes, went out of business suddenly, I had to figure out what was next. How could I continue my business? Was that even possible? I desperately wanted to continue but I didn’t want to increase my business risk by renting a space. Thank heaven I didn’t because Covid would have buried my business. I felt, given my situation at the time – husband traveling for work 4 days a week and me being the primary at home parent for my daughters – I needed to work from home. We were living in a development that, while lovely, was not ideal for my vision. I had to convince my family to move to a new home that had a barn or outbuilding I could convert into my cooking studio. My family agreed under the following conditions: it had to be within our current school district, the house must not need to be renovated in order to live in it and of course, it had to be within a specific budget. That was all I needed to hear! Luckily I have a very intrepid Realtor as a friend. It only took a few months to find the home and property I had wished for, one that was on the market for three years. The horse barn behind the historic 1854 home was just perfect. I renovated it into the cooking studio of my dreams. Pennsylvania at the time had very small business friendly cottage laws in place and everything was relatively easy.
I started creating menus and teaching my classes and everything was wonderful. I even expanded my business offerings to culinary group travel in 2023, achieving another career goal. I just returned from my third culinary group trip, this year to Greece. My upcoming 2027 trip is to Basque Country, both Spain and France (spaces are still available for week 2 – Sept 27-Oct 6, 2027, visit my website theroosterandthecarrot.com to view the itinerary and register to join me).
In January of 2026 I was informed by my county Board of Health that the rules for my type of business have changed – dramatically, I will add. Gone are the business friendly, home based/cottage laws. Now they required me to have a Commercial Food Establishment license which involves my well, septic, building and property to all be rezoned to commercial, something my township would not approve. So between the county and the township, they put my cooking studio out of business. I still operate the culinary group travel aspect of my business and I am considering how to teach cooking classes next – online, in-home??? I’m at another pivotal moment with my business, deciding how to continue. I have concerns about the current small business climate in our state.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I own my own business teaching cooking classes and leading culinary group travel. My website is theroosterandthecarrot.com. I am known for farm to table cooking global cuisine, sourcing all of my ingredients from local farms in my Bucks County area. It is important to me that my guests/students feel able to cook the dishes from my class at home. I teach practical skills and immerse guests in the regional cuisine of the country whose menu items we make in class – from history, wine and cheese produced, to specialties in the region. I am most proud of the repeat customers I have as well as those customers who choose to travel with me on my culinary group trips, trusting me with their time and money.
We’d be interested to hear your thoughts on luck and what role, if any, you feel it’s played for you?
I am a practicing Catholic with strong faith so I believe that what is meant for me will find me. I have been very blessed in my life.
Contact Info:
- Website: https://www.theroosterandthecarrot.com
- Instagram: @chefkellyunger
- Facebook: @kellyunger. and @theroosterandthecarrot
