Chef Kayla, an alumnus of the culinary school at Kendall College in Chicago, unknowingly began her “low carb” journey in 2013 cooking for a few of the staff members of the Medical WeightLoss & Wellness, Inc. (MWLW) clinic in Racine. Kelly, the founder of MWLW in Racine and Oak Creek, along with Kayla’s sister, Nurse Brandi, taught her how the program worked and what it meant to cook “on plan.” Within four months she had lost nearly 40 pounds and quickly realized the low carb lifestyle was something she could definitely live with. Kayla was asked by a patient of MWLW to come up with a small menu they could order items from every week. She began with a menu consisting of Protein Pancakes, Omelets, Cauliflower Crust Pizzas, and Salads. By word of mouth other patients began to learn about this small menu and ask if they could order also. By request of her customers, she began increasing the number of items on her menu using techniques she’d learned in culinary school as well as “trial and error” testing to develop recipes that are low carb, sugar free, gluten free, and grain free. Fast forward two years later and Kayla had decided it was time to turn her little side project into an actual business. Within a year and a half of establishing her LLC, she made the decision to leave her full time job and open her own kitchen to focus on her business.
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