Exploring a world of flavors.
CCK is one of the only co-working kitchen spaces & avocational cooking classrooms run by professional chefs in the Dallas area! Brooke & Mike Kelley each bring almost 20 years of professional culinary experience encompassing a wide range of cuisine & experiences from working around the world and the US. Come see what they’re cooking up next at one of our cooking classes every Friday, Saturday & Sunday!
MEET YOUR INSTRUCTORS
Mike Kelley
Cofounder, Executive Chef
AAS Culinary Arts Texas Culinary Academy Le Cordon Bleu
HarvardX Food Fermentation & Science of Microbial Cooking Certification
HarvardX SPU27 Science & Cooking - Chemistry & Soft Matter Science Certification
With an interest in food beginning in the family home kitchen, Michael has worked with a variety of talented chefs continually honing his skills and passion for creating great food.
After attending Texas Culinary Academy in Austin Texas, Michael worked through the ranks at some of Austin’s finest restaurants, working beside and learning from James Beard/Top Chef/Iron Chef competitors. As Austin continued to grow into a food destination, Michael sought to avoid burnout from low pay and long hours by doing what most chefs do best; travel and eat. Michael took the opportunity to study sustainable farming outside Lyon France for 8 weeks and amidst his travels, fell in love with the city of Munich. Shortly after, Michael & his wife Brooke decided to relocate to Munich and work in the industry they so love.
Working in Munich brought Michael perspective on living as an immigrant as well as finding commonality in “old world” German techniques and elements in Southern cuisine.
Family health brought Brooke & Michael back to the states where they found themselves in Olympia Washington for some time. Here, Michael worked as a chef consultant for a medical nutrition start-up and was a part of the opening crew for an award winning brewery restaurant concept. Soon after, Michael joined an aspiring start-up concept operating as Chef de Cuisine for a member-based pop-up dinner club operating in 31 cities across the nation. Working at a break neck speed, Michael further honed his skills and administrative abilities while orchestrating multiple dinner events in multiple cities.
After this admirable concept closed, Michael began operating pop-up dinners around Dallas with a standing monthly dinner directly supporting local farmers at the Dallas Farmer’s Market. Taking a Resident Chef position at a local culinary education program in Dallas introduced Michael to a new facet of food: education. Now, the culmination of his experience has created CCK!
Brooke Kelley
Cofounder, Executive Chef
AAS Culinary Arts California School of Culinary Arts Le Cordon Bleu
SMU Edwin Cox School of Business Caruth Institute for Entrepreneurship Certification
Growing up in Southern California afforded Brooke access to large players in the culinary world. She began working at Disneyland Resorts as a confectionary chef and soon began studying at California School of Culinary Arts Pasadena where she earned her AAS in Culinary Arts and graduated with honors.
Soon, Brooke relocated to Austin Texas, and quickly worked her way into management roles with notable Austin-based food groups. Further honing her skills, Brooke began to focus further on patisserie and began working as a pastry production chef for Kerby Lane. Opportunity took Brooke to Hyatt Resorts where she worked as a pastry chef for their large-scale resort program.
Austin’s changing culinary landscape allowed Brooke to work with local Austin start-ups and caterers building further on her experience as a chef. Brooke traveled alongside Michael to France where they studied sustainable farming practices and immersed themselves in the culinary community abroad.
Soon, Brooke and Michael relocated to Munich Germany where Brooke was able to work at a local cafe and learn old-world applications and techniques in the modern kitchen.
Family brought her back to the States where Brooke & Michael settled in Olympia Washington allowing Brooke to work in large-volume food service management while assisting her family.
With Michael accepting a new travel-based position, they relocated centrally near his family in Dallas Texas where they currently reside. She is now the proud mother of an independent daughter and applying her collected experience at CCK!