International Women’s Day: The Inspiring Women Chefs of The Culinary Center

In celebration of International Women’s Day, we’re turning the spotlight on our talented women chefs at The Culinary Center. In this multi-part series, we’re showcasing the talent, ambition and creative energy of the chefs that shape our Culinary Center on board our ships. In part one, we hear from Executive Chef and Director of Culinary Enrichment Kathryn Kelly, the founder; Chef Noelle Barille, one of The Culinary Center’s founding faculty members; and Chef Kellie Evans, part of the faculty since 2015. Discover the women in their lives that have inspired them, their must-visit culinary destinations and their favorite recipes – for success and in the kitchen.

Executive Chef & Director of Culinary Enrichment Kathryn Kelly

Source of inspiration: Without hesitation, my sister Erin. She has been a middle school teacher for nearly four decades. In spite of the COVID-19 pandemic, mass shooter drills and all kinds of new challenges, her passion for her students and profession has been unwavering and undeterred. Bravo, sis.

Must-visit culinary destination: Istanbul. This is such a multifaceted city with layers of history and heritage…so many culinary traditions from all over the world converged during the Ottoman Empire so this makes it my top choice. It’s a vibrant and chaotic city with absolutely unmatched architecture, cuisine and hospitality.

Favorite recipe: Those who know me won’t be surprised – roast chicken. This recipe for Jacques Pépin’s roast chicken is a classic that I always turn to. It’s elegant and simple and gathers family around the table.

Recipe for success: One part curiosity, one part patience, one part wonder, one part gratitude.

Chef Noelle Barille

Source of inspiration: Dean Eve Felder at the Culinary Institute of America gave me guidance on forging my path in my culinary career. She connected me with chefs and restaurants that shared my philosophy in the kitchen, which led to some important mentors in California and Rome. She connected me with a women’s chef organization where I met several more inspirational female chefs. Finally, she encouraged my love of teaching through directing me to work in the Continuing Education Department at The Culinary Institute of America. All of these opportunities led me to meet Chef Kelly and start my career teaching at sea.

Must-visit culinary destination: Rome – it is one of my favorite cities in the world. From the maze of cobblestone streets and the well-preserved historic architecture to the strong culinary traditions and hospitable people, it is a city that takes you back in time and allows you to get lost in the moment, soaking up Italian culture.

Favorite recipe: My favorite dish is pasta carbonara. We have perfected this pasta carbonara recipe at The Culinary Center. Growing up, it was a favorite in my family’s household and we utilized the ingredients we had in America. When I later worked in Rome as an adult, I learned the traditions of the dish and really embraced the Roman ingredients. Working with other cooks, we would test out the dish so we could perfect our favorite version of carbonara. We analyzed the amount of egg yolks and the type of pasta used – bucatini or rigatoni. We would discuss the intense flavor of the guanciale and the importance of getting it crisp and using the rendered fat. Then the cheese – only pecorino or a blend of pecorino and Parmigiano Reggiano? Or could we use Grana Padano? Perfecting it was a labor of love.

Recipe for success: Two words: passion and gratitude. I followed my passion for cooking, teaching and travel, which led me to a dream job with Oceania Cruises. I have immense gratitude for the strong mentors I have had in my life, primarily a circle of women spread throughout the globe that continue to help me on my path in life.

Chef Kellie Evans

Source of inspiration: Luckily for me, I have had many females that have been sources of inspiration over the course of my 20-year career and even before I chose to mold my life around the culinary arts. My aunt, Liliana Evans, from Sofia, Bulgaria, brought the glorious flavors of Southeastern Europe into my life. Over the years, I watched her cook classic dishes from her homeland, like shopska salad, a summertime staple similar to a Greek salad which relies on sirene, a creamier, softer brined cheese resembling feta; kufteta, spiced and grilled meat patties; homemade sauerkraut; and her delectable palachinki, Bulgarian crepes rolled with butter and honey. Every meal in her kitchen was like a stamp on my passport. I was fortunate to spend a summer with her in Bulgaria when I was a young chef and I soaked up every meal at her family home or out to eat at the little bohemian grills that highlighted succulent pork, beef and chicken cuts alongside fried potatoes and giant mugs of dark beer.

Must-visit culinary destination: Though you can't sail into this city, I would have to say my current hometown of Las Vegas, Nevada, is a not-to-be-missed culinary destination. I can't think of another place on Earth where you would find the concentration of world-renowned chef-led restaurants, old-school hole-in-the-wall taquerias, steakhouses and bars – some of which harken back to the glitzy Rat Pack days – as in this small, everyman's oasis in the desert. The Las Vegas Strip is only 4.2 miles, but it boasts over 300 restaurants, 10 of which are Michelin-starred. As a local though, it is the sheer diversity of cultural food choices – from Vietnamese, Chinese, Thai and Mexican to Greek, Irish, Italian and Hawaiian – that ensures that we never get bored with our meals.

Favorite recipe: My recipe is also inspired by my Aunt Liliana – it’s a delicious breakfast dish called banitsa and happens to be Bulgaria’s national pastry dish. I’ll be sharing it on the blog soon.

Recipe for success: Stay open to new ideas and techniques. There’s often more than one way to do something in the kitchen and between working with my fellow Chef Instructors and learning from chefs in our favorite ports, I have expanded my repertoire more than I could have ever imagined.

Keep an eye out for part two when we’ll hear from several more of our Culinary Center chefs in celebration of International Women’s Day.