After a decade-long adventure to New York City, a local chef returned to the Queen City where she’s serving up restaurant-quality meals to enjoy at home. Keep reading to learn more about her tasty dishes and fascinating journey.
Kymberly Wilbon has always had a passion for food. From the time she was a little girl playing with her Easy-Bake Oven to now owning The Passion Plate, she has led quite the journey.
That journey has also included a passion for fashion. Wilbon says her love for fashion took her on a decade-long adventure to New York City, where she worked in the garment and music industries by day and played in Manhattan’s hippest clubs by night.
“When I wasn’t zipped into Gaultier and hanging at the Palladium, I was baking fashionista birthday cakes, fed bands at upstate recording sessions, and catered record execs’ Superbowl parties,” she says.
After she landed a few hostess gigs at some of New York’s most revered restaurants, she decided to enroll at The New York Restaurant School to study restaurant management and culinary arts.
“I returned to Cincinnati to be closer to my family, and worked in restaurant management positions at several hotels, including the Cincinnati Hyatt Regency, cooked at CoCo, was a sous chef at Otto’s, and opened McCormick and Schmick’s,” she says.
While all of that was giving her experience, she wasn’t completely satisfied. She knew there was more that she had to offer.
“I felt like something was missing,” she says. “I knew I loved to cook and host great dinner parties. One day it all connected and I decided: That’s it – I want to be a personal chef!”
Wilbon then enrolled at the Culinary Business Academy and earned her United States Personal Chef Association membership and launched The Passion Plate.
Based in the Findlay Kitchen, The Passion Plate offers restaurant-quality, pick-up ready meals and catering. There are weekly menus to choose from or customers can submit custom orders.
The menu offerings from The Passion Plate are unique, serving up heart and SOUL: seasonal, organic, unexpected, and local.
“And like my love of fashion, each dish is layered, complex, and inspired by travel,” Wilbon adds.
Wilbon is able to cater to the wants and needs of a variety of customers from the meal planners who want their meals portioned out to clients who are just on the lookout for restaurant-quality food at home.
As eating at home has taken on a whole new meaning during quarantine, Wilbon says she’s gone into overdrive to keep up with demand. “A lot of people have been reaching out for meals, for meals for their older parents, their grandparents or people that just had babies,” Wilbon explains.
Wilbon says the increase of menu orders and custom requests is exciting and she’s loving every minute of it.