Where we are…

Margaret and Bridget Kelly, known as “The Kelly Twins”, produce a cooking show called "Twice Baked" that now airs on www.Bluehighwaystv.com . The concept of the show is elegantly simple: Prepare wholesome, delicious food that’s fun and that viewers will actually make.  Through the twins’ engaging and down-to-earth approach, their audience learns the basic techniques, leaving the mystique behind. Besides recipes and tips from the kitchen, “Twice Baked” showcases the best of seasonal and local fare, highlighting diverse subjects such as wine-country touring, restaurant profiles and specialty farms and foods of all kinds.

In addition to the television show, the twins also host “Food Talk with the Kelly Twins”, which airs every Saturday afternoon on The Big 550 (AM) KTRS in and around St. Louis, from 5-6PM, CST and on the internet via live-streaming audio at ktrs.com. The Twins guest local and national chefs, farmers, restaurateurs, specialists and they tackle any subject their listeners offer, taking live calls from people seeking advice on everything from the perfect poached egg to fine-dining etiquette.

Where we’ve been…

Margaret attended the California Culinary Academy in San Francisco and worked at the renowned Zuni Café. She also attended the Culinary Arts Program in St. Louis while completing her apprenticeship as a ‘roundsman’ at the St. Louis Club. She assisted in opening one of St. Louis’ finest restaurants, Cardwell’s at the Plaza and was Executive Chef/Owner of Hot Locust Café in St. Louis, voted St. Louis’ best new restaurant of the year 2000.

Bridget graduated from the University of Missouri with a degree in General Hospitality Management. She spent time in Paris doing an apprenticeship through Maxim’s Hotel School and has an extensive background in ‘front of the house’ management.   As well, she is the culinary consultant for the nationally syndicated program, “Breaking Bread with Father Dominique”.

A final note…

The twins support sustainable cuisine and local farmers and food products. They both teach cooking classes and offer their cooking expertise to many local philanthropic efforts.  They are both honorary members of the St. Louis Chefs De Cuisine.

The twins are dedicated to the heritage of American cooking. The last two children in a family of 11, their diet consisted of wholesome cooking that used homegrown products raised on the Missouri farm where they grew up.  They encourage their listeners and viewers to get back to basics—real food for real people that’s easy to make.  What is important to them is integrity, family and food that nourishes the body and soul.

Supporters of these Philanthropic Organizations:

• St. Louis Chefs De Cuisine
• St. Vincent’s Home for Children USO                
• The Saint Louis Repertory Theater
• American Parkinson Disease
• The St. Louis Friends of James Beard
• Siteman Cancer Center