Kelly Burton comes from a family of cooks: her sisters are chefs, her mom a private caterer, and her dad a home BBQ-er. After graduating from the University of Illinois with a degree in Economics, she started exploring graduate programs and discovered Kendell Culinary School. Thinking that classes in chocolate making sounded way more fun that classes in microeconomics theory, she enrolled. Her cooking career began. She's worked in fine dining establishments in Chicago, taught culinary classes in Greensboro, and opened restaurants in New Mexico. Currently she teaches at the Natural Chef culinary program at Central Carolina Community College (CCCC), is a restaurant consultant, and co-founder of The Porch Light.
Ollie Inglis grew up on an organic farm outside of Edenton, NC. She attended UNC-Chapel Hill and graduated with a degree in Environmental Studies. After many years of studying the evolution of pheromones in two moth species at NC State University, she decided to peruse her love of cooking and enrolled in the Natural Chef culinary program at CCCC. She's worked on organic farms throughout Europe, did molecular biology work at the Max Plank Institute for Chemical Ecology, managed a farm in Raleigh, lived on Nantucket Island, and is a co-founder of The Porch Light. She recently moved back to Edenton and works on the family's organic farm, Somerset Farm. In 2015 she launched O & Beau, selling spices and teas and small batch canned goods from the farm.
In addition to the Porch Light dinners, we are available to cater your private dinner parties and events either in Northeastern NC and in the triangle. Contact us by email at porchlightraleigh@gmail.com or by phone at 252-333-2441.
Read more about us in Walter Magazine and at The Edible Coast
