Meet Kim Mills | Executive Chef/Owner of Laughter Travels Gourmet

“If ye have the faith like the faith like the grain of a mustard seed, nothing shall be impossible to you.” It’s a quote which is faith based, but also which can emphasize the importance of perseverance. It’s a quote which reminds me that even taking small steps are better than no steps at all, since eventually they have a cumulative effect. When I think about the more difficult moments of my life, every time I thought I “couldn’t” I was reminded I COULD; most times I was redirected to something even better.

Laughter Travels Gourmet, LLC is my business which is born out of my love of various cuisines and food experiences. I decided to share my passion for food with a wider audience. The unique name was organically created like most of my food: Laughter: I’m known my laugh. I’ve been told it’s distinct and infectious laugh; Travels: I travel to cook customized flavorful meals for my  clients & my passion is domestic/international travel; and a Gourmet: is a connoisseur of fine food/drink/producer of fine food-I aspire to always push forward each day in this world of food. “My food reflects your event!” is my food philosophy. Her creations represent the personality of the host, reflects the theme of the gathering, and tantalizes the taste buds of all guests. Kim is a classically trained chef that is flexible enough to create soulful soul food, Mediterranean flair, or Vegan/Vegetarian delights. Food is multifaceted and touches so many parts of our lives: culture, education, economics, and selfcare. I believe in sharing my knowledge while also empowering others to be educated about food as well. I don’t believe in being “put into a box” when it comes to food. I embrace my experiences I have gained from my family, traveling, and being a sponge. I’m constantly soaking up authentic cultural recipes to bring flavorful delights to my clients. I have learned to embrace life outside of the “traditional” restaurant kitchen as a Private Chef, Adjunct teaching at a Community College, and writing/developing recipes.

I am most proud that I decided to take a leap of faith and bet on me! I had an extensive award winning 14 year career in Pharmaceutical Sales for several of the top companies in the industry. During the time I was in Culinary School, I still excelled in my pharmaceutical career working in Pharma Monday through Friday, while attending Culinary School on the weekends. I often also “staged” and volunteered for more seasoned Chefs after work in my job in Pharma. After formally making the decision to change professions, I graduated from the Institute of Culinary Education (ICE) with Honors in Culinary Arts.

I have gotten where I am today by being flexible (the art of the pivot!) , being OPEN to new opportunities, and also being willing to try new things even if I didn’t think I was ready. I have over come challenges by being open to ask more seasoned professionals for advice, utilizing my prior corporate experience to come up with a plan, research, and never forgetting my why-my love of food!

Lessons I have learned along the way:
1. Business may come to you from the most unexpected places.
2. As a business owner, you will grow and what you thought you wanted a year ago may change today. That is okay…
3. Be open to new experiences.

I would like the world to know that I am multi-faceted just as my food is. It is possible to share, educate, and provide AMAZING food no matter the population. Each of my experiences as a traveler, caregiver, entrepreneur, and instructor all help to shape my perspective about how I am able to deliver it to the world. For example, many people that are on “special diets” are told what they can’t eat. I truly believe if food is made well, with love, technique, and is flavorful no one should know it’s for someone on a “special diet” food is food!

In New York City I would start in Manhattan and visit several different neighborhoods. I would start in Harlem and visit a few of my favorite Soul Food Spots/watering holes/and since I also love history I would visit the Schomburg Center and the Studio Museum of Harlem. I would visit The Metropolitan Museum of Art (“The Met’). I would then go down to Chelsea, and visit any of the galleries that are showcasing many known and unknown artists. I would then make sure I go to Brooklyn. I always say Brooklyn has a different kind of energy in the Spring/Summer. I would go to the Brooklyn Museum first, then I would find my way floating in & out of the neighborhood restaurants/bars.

My parents, my “Village” of close network of friends (encouraging words, referrals, love), and my clients who have grown with me as I have grown on my culinary journey