Kymberly Wilbon
This local culinary entrepreneur shares her passion for hospitality and flavorful, healthy food.
Interview by Bryn Mooth / Portrait by Michael Wilson
What are some favorite food memories from childhood?
When I was a little girl in church, the ladies in the basement would be making dinner, and the smell of that chicken and rolls and those yellow layer cakes with chocolate frosting … I’d sit there with the program and check off each part of the service and count down to the time we’d get to go downstairs to have dinner. The dessert table was phenomenal: the cobblers and the pies and the pound cake, oh my God!
What are the biggest changes you’ve seen in our local food scene?
I’m a member at Findlay Kitchen. One thing that I’ve noticed is that there are a lot of women of color here who are just slamming it. A few days ago the kitchen was humming … Honey Child, Flavors of the Isle, Yee Mama. I just went, “Look at what we’re doing! We all rock!”
Who’s your ideal client?
Someone who understands and appreciates the process, and knows the value of my food. I cook for some amazing people. They respect the food and they respect me.
What’s it like to cook for professional football players?
I’ve studied sports nutrition, so I know how they have to treat their bodies. I get them to understand the importance of nutrition to their performance. When you put good in, you get good out. I’m not just cooking a meal, I’m helping their careers.
What’s your favorite dish to make?
Szechuan salmon with jasmine rice and spicy Asian vegetables. I could eat that for the rest of my life; it’s one of my signature dishes.
If you could cook for 3 people, living or dead, who would be at your table?
Moms Mabley because she was just so funny. My dad because I’d love for him to see what I’m doing now. And sometimes I’m driving home and I’ll see a woman at a bus stop, like she just got off work and she’s with her kids … I’d love to make her a fantastic meal and to take care of her.
What’s always in your fridge?
Condiments … so many condiments! Pickles and jellies and jams and mustard and sauerkraut. And Queen City hot metts: Those will get you through so many things in your life.n
Vital Stats
Born: Cincinnati
Lives: Downtown
Marital status: Single
Career: Translated her love of hospitality from the front of the house to the back of the house. Degree in restaurant management/culinary arts from The New York Restaurant School and certification from the U.S. Personal Chef Assn. Veteran of Cincinnati restaurant kitchens including Hyatt Regency, Otto’s, and McCormick and Schmick’s. Owner of The Passion Plate, a personal chef and catering business at Findlay Kitchen.
Bryn’s long career in publishing took a left turn sometime around 2010, when she discovered the joy of food writing. Since then, she’s found professional nirvana as the editor of Edible Ohio Valley, author of The Findlay Market Cookbook, and occasional instructor at The Cooking School at Jungle Jim’s. Find her seasonal recipes at writes4food.com.
