Kayla Hoang is a freelance recipe developer, writer, and baker. Her love of food comes from her parents and their Bangladeshi and Vietnamese roots. Born and raised in the garden state, she grew up around the best produce New Jersey has to offer with many of her fondest memories centered around trips to the pick-your-own farms. She now uses those memories as well as her blended background as inspiration for the recipes she develops.
Kayla was
always in the kitchen from an early age. As a kid, she could often be found
helping her mom prepare dinner by peeling garlic or cutting mushrooms with a
plastic toy knife. That interest in the kitchen transitioned into an interest
in baking with her earliest memory being of helping to make cookies from the
recipe on the back of the bag of chocolate chips. In her teen years she began
baking on her own, either trying recipes she’d see on TV or decorating
cupcakes. That passion brought her to Rhode Island in which she attended
Johnson and Wales University to pursue her higher education in Baking and
Pastry.
Kayla is a
graduate of Johnson and Wales University’s four-year Baking and Pastry program, in
which she earned her B.S. in Baking and Pastry Arts and has training from Alain
Ducasse’s Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France. With
aspirations of a career in food media, she went on to intern at Martha Stewart
Living Omnimedia and Food Network.
After
completing her internship with Food Network, Kayla began freelancing, working
primarily in recipe development, testing, and writing. Notably, she curated “At
The Table,” a series on The Kitchn highlighting underrepresented BIPOC
communities through their cuisines. In addition to King Arthur Baking, you can
find her work (both sweet and savory) on New York Times Cooking, The Kitchn, and Simply
Recipes, of which she continues to contribute, as well as TODAY Food and Food
Network.
