Kelsey Nixon got her start in the food media industry when she created her own college cooking show, "Kelsey's Kitchen" emphasizing fast, fun and affordable meals. Over the course of two years, Kelsey produced and hosted 100 episodes featuring recipes that were simple yet satisfying.
After graduating with a degree in Broadcast Journalism from Brigham Young University, Kelsey attended Kitchen Academy – Hollywood where she earned her professional culinary arts degree.This degree paired with training from the French Culinary Institute provided internship opportunities at both Martha Stewart Living and Food Network.Kelsey was a finalist on season four of “The Next Food Network Star" where she made it to the top four and won the “Fan Favorite” vote. Kelsey has had original recipes published in Bon Appetit Magazine and Cosmo Girl in addition to having an original recipe featured on the "Fresh Catch of the Day" menu at over 600 Red Lobster restaurants nationwide. Kelsey has also enjoyed working with PYREX over the past year acting as a spokesperson for their new line of bakeware, cookware & tools.
FOOD: banana cream pie
CITY: New York City
ICE CREAM: cherry garcia
DREAM VACATION: Italy
Kelsey's passion for food has led her to create recipes that target the beginning cook. She believes in cooking “by the book” - breaking down the basics; teaching proper technique and making anyone feel comfortable in the kitchen. Now she partners with Spike Mendelsohn, DC restaurateur and former “Top Chef 4” contestant, in a series of Web videos on Food2 that offers two takes on classic dishes – Kelsey’s “by the book” approach and Spike’s “off the hook” spin.
Recently, Kelsey competed on the premier episode of Chef's vs. City on Food Network in addition to judging for the upcoming season of Iron Chef America. Kelsey recently relocated to New York City with her husband Robby where Kelsey spends her days developing recipes and cooking up a storm.