Alumna Kelsi Boocock
Diploma in Plant-Based Culinary Arts
Kelsi is a recipe developer, author and business owner from Auckland, New Zealand. She started an Instagram page, Healthy Kelsi, during the first COVID 19 lockdown which has now grown into a thriving brand, producing two cookbooks, an app and a protein powder business.
We caught up with Kelsi to find out more about her culinary journey.
What made you decide to train in the culinary arts?
“I started my blog Healthy Kelsi and realised it was 100% what I wanted to do in life. I really wanted study cooking and learn everything I possibly could about plant-based food.”
Why did you choose to come to Le Cordon Bleu London?
“My partner Andrew really wanted to move to London, and I knew I wanted to study food. I actually ended up googling ‘best cooking school in the world’ and Le Cordon Bleu popped up with their brand-new plant-based course, so it was meant to be!”
How did your culinary training studying at Le Cordon Bleu London help you to start your career?
“It really taught me to think about food in different ways, making sure you have a wide range of flavours and textures on your plate. I also met the most incredible likeminded people. Plus, it’s a great credential to show publishers, brands etc.”
What advice would you give to someone looking to follow in your footsteps?
“Just start! I was so unsure with what I wanted to do with my life when COVID happened and if I didn’t decide to start my Instagram page none of these incredible things would have happened to me. It takes a lot of time and hard work but it’s so worth it.”
What does Le Cordon Bleu represent for you in a few words?
“Learning, eating and loving food. Meeting likeminded people from all around the globe.”
How would you describe your current role?
“I’ve just released my second cookbook here in New Zealand but I also started and run a protein powder business called Second Nature, have an app called Healthy Kelsi where I share a bunch of easy plant-based recipes and run my social media accounts, so it’s really a bit of everything.”
How did you get into this role?
“Starting a social media page and persistently contacting thousands of brands & publishers.”
What does your day-to-day look like?
“It’s different every day, which I love. Some days I’m cooking and developing recipes all day, some days I’m filming, shooting and editing recipes, going to wholesale meetings and so on.”
What is the most challenging aspect of your job?
“Probably finding a balance between life and work as I share my life online, I feel like it’s hard to stop ‘working’ as I can do it from anywhere, anytime. Also constantly coming up with new creative recipe ideas to share on social media.’
What is your inspiration?
“I’m inspired by a lot of business owners; Deliciously Ella is one. I’m also incredibly inspired by my partner Andrew and my dad.”
What part of the role are you most passionate about?
“I think helping and inspiring people to eat more plants and live life full of more fun and adventure. Someone told my dad the other day that his daughter who is 14 now wants to start her day with smoothies which I think is incredible.”
Do you have anything exciting coming up in the future?
“My new book Healthy Kelsi Travel Kitchen has just been released here in New Zealand as well as my protein powder business Second Nature, and we have some exciting new products launching throughout the year. I’m also running a health retreat in Bali June!”
Inspired by Kelsi's journey? Find out how you can follow in her footsteps by finding out more about our Diploma in Plant-Based Culinary Arts, or by visiting our programmes page to view the full list of courses available and start your culinary journey today.
