We had the good fortune of connecting with Chef Kal El and we’ve shared our conversation below.
Hi Chef Kal El, what role has risk played in your life or career?
I feel risks are an important part of growth, especially with business. As a risk I relocated to Arizona for rebranding my business and myself. I usually take calculated risks, due to I had family and friends near; this move was more of just sporadic!
Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
Baking is EVERYTHING to me! Being able to create something new with flavors others normally would not try is one skill set I’m exceptionally proud of. Animated & Illuminated cakes are what I feel differentiate me from others. I watched every season of “ Cake Boss”; then just had to try my hand at “a cake in motion”. Practice, practice, practice! I’ve had fails; without those fails I would never be who, or where I am now. I consider challenges mild stones. They can make us, but should never break us. I always tell others “ I may bend, but I’ll never break!” My brand was built on the concept of the coined phrase “Foodgasms”….from there “The Climax LLC” was born. Food can be extremely sexy & I brand mine on being Climatic!
If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Ironically one of my best friends did visit! So being this is my first year here I couldn’t give them a ton of things to do, but we did go to “ Bitter & Twisted” downtown. Amazing drink and tapas! The “Beef Cheek tacos” are my recommendation paired with the “Duck Bath Punch” is superb! Another spot I was introduced to that I love is Sedona. It’s so peaceful. Definitely a place that I wish we could have visited, but time was not on our side unfortunately. As I’m learning my new home I’m gathering new spots I can take future friends & family upon visiting.
Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
Well, this question is a Grammy Winners one! First I have to thank God for the gifts He’s bestowed to me, I cherish & value them. My mother ( Dr. Jacqueline Ward Pryer was a huge support and encouragement on this journey. She encouraged my brothers, & I to always focus & pray to manifest our goals. My journey as a baker I guess started at 16 with my first job & bosses. Terry Spicer was one of the youngest owners of a Mrs. Field’s Cookies; I can say if not for working for him (& Keith Mason), I may not have been interested in being a Pastry Chef now. I got to see at a young age an entrepreneur whom gave a chubby teenager a shot a being creative with food. My current Mentor Jonte’ Hughes, has been an inspiration upon my return from a sabbatical. His critiques, motivation, & skill have been a great asset to my repertoire as a Pastry Chef. Art has always been my soul, phenomenal food is my medium of choice to connect others universally.