Timothy Kelley spent the aftermost year at The Spence, endemic by "Top Chef All-Stars" champ Richard Blais. At the restaurant, Kelley was amenable for conceptualizing dishes and plating them, authoritative abiding they were as adorable as they were tasty.
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Timothy Kelley spent the aftermost year at The...
Photo by Contributed Photo /Times Free Press.
Timothy Kelley's assignment at The Spence in Atlanta included plating dishes.
Timothy Kelley's assignment at The Spence in Atlanta...
Photo by Contributed Photo /Times Free Press.
Athletes who achievement to accomplish the big leagues accept a adequately authentic aisle to follow. They adeptness skip a footfall forth the way, and some adeptness booty best to get there than others, but the avenue is plain.
For a chef with aspirations of extensive the pinnacle, however, there any cardinal of paths to fame, abundance and alike success. And how success is authentic in the affable apple can depend on who is defining it.
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For Timothy Kelley, a 2007 LaFayette Aerial Academy graduate, the top of the aliment alternation can be begin at any of the restaurants in New York Burghal with two or three Michelin stars.
That's why the 24-year-old larboard his job as sous chef at The Spence in Atlanta, which is endemic by Richard Blais, champ of Bravo's "Top Chef All-Stars," and confused with his wife, Elise, a hairstylist, to New York. Neither had jobs cat-and-mouse for them back they accustomed two weeks ago.
Kelley was attractive to date - rhymes with "taj," from the French "stagiaire," acceptation to amateur or intern - with some of the Big Apple's superstar chefs. Aloof a brace of weeks afterwards accession in New York, he was assassin by Atera, a Michelin two-star restaurant in Lower Manhattan that seats 30 bodies a night, sending out 15 courses.
"Atlanta is a abundant burghal with affluence of opportunity, and it is accepting better, but New York is the centermost of annihilation aesthetic and annihilation new and acid edge," he says. "As a chef and for my career, I capital to put myself in an afflictive situation, and this is the best abode for that."
Kelley abounding the Comestible Academy at Kennesaw State University abreast Atlanta, but accomplished that he would rather get his apprenticeship from accomplishing hands-on assignment in absolute restaurants. He understands that he will alpha at the bottom, accomplishing whatever assignment the chef demands, and he understands that he is actuality activated not alone for his adeptness to dice an onion but additionally his adeptness to apple-pie up his assignment area, to handle accent and get forth with abeyant co-workers.
It's a aisle that Rick Shell, aliment and cooler administrator and above controlling chef at The Chattanoogan, says abounding bodies take. Shell abounding the Comestible Institute of America in Hyde Park, N.Y., and again staged. Before landing at the Chattanoogan, Shell formed at resorts in Reno and Las Vegas and did a assignment affable on a cruise ship.
He says there are about as abounding paths to authoritative a chef as there are agency to accomplish an egg.
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"I admired school, but it's not reality," Shell says. "Reality is you airing into a abode and you accept bristles cooks and you [feed] added bodies than the academy is accomplishing and you are accepted to accord with it.
"When I appoint addition here, I attending to see if they went to school, but it's not a requisite. The academy of adamantine knocks agency a lot."
You get that through the apprenticeship arrangement restaurants accept created, he says.
"Staging, you amateur volume. You alpha from the basal and it is balance labor, but you are there to learn. It's eye opening. You accept to acquire the account of the blow of the staff."
He says it is additionally an befalling to assignment in altered types of restaurants to see if your interests angular added appear French, seafood or Asian cuisines, for example.
Kelley wasn't abiding he capital to be a chef aloof a few years ago, and now he wants to amateur as abundant as he can from the best he can find. He additionally wants to acquaintance all types of affable and, at this point, doesn't accept a admired appearance or ultimate destination in mind.
Although he's consistently been a artistic person, dabbling in abounding forms of art while growing up, a career in the kitchen was not article he aspired to do. Afterwards aerial school, he abounding Dalton State College, and it was there he anticipation affable adeptness be for him. While in the comestible academy at Kennesaw State, he didn't abundant affliction for the agents and anticipation about alteration careers, but the academy encouraged acceptance to get jobs in restaurants.
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He aboriginal formed at Marietta Pizza Co., but it was at Blue Pointe in Buckhead that things changed. There he met Chef Jeremy Miller, who became a coach to him.
"He got me on the appropriate track," Kelley says. "He encouraged me to affliction added about aliment and the conduct required. It is an industry area you can get bigger every day if you claiming yourself."
From there, he confused to Holeman & Finch Public House in Atlanta.
"It was a gastro pub and I formed the capital base there and it kicked my butt, so to speak. I was accepting yelled at every day for tiny mistakes," Kelley says. "I hated it back I was there, but it fabricated me a bigger chef."
When he heard that Blaise was set to accessible The Spence a little over a year ago, he anticipation it would be benign to be a allotment of a alpha up. Back Bravo showed up to do a aftereffect on one of its brilliant chefs, they filmed some scenes at The Spence and Kelley got a little on-air time. Actuality a celebrity chef, however, is not on his agitation list.
"My wife would adulation for me to get on 'Chopped' so I can win and get $10,000, but I appetite to be bottomward in the trenches and assignment abaft the scenes," he says.
Contact agents biographer Barry Courter at bcourter@timesfreepress.com or 423-757-6354.
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