| pastry chef |
From ledgers to layers
How Kelli Taranto made a sweet transition from accounting to artistry
by Akilah C. Clarke
Once upon a time in Buford, Georgia, a chance stop at Michaels sparked a transformative journey for Kelli Taranto— a journey that would take her from balancing spreadsheets as an accountant to orchestrating exquisite pastry creations that span far beyond just cakes. As she recalls, a simple sign in a craft store became the catalyst for change.
“ I was driving home on an errand, and as I passed Michaels, I saw a sign for a cake decorating class. I’ ve always wanted to try decorating,” Kelli remembers.
That decision to enroll— and to purchase a beginner’ s kit— ignited her passion for cake design, steering her life toward an unexpected, yet delicious, new direction. At the time, Kelli was busy with an accounting career, but the allure of creative expression proved irresistible.
“ I was having fun, even though I knew I had to be up in a few hours for work,” she laughs. It wasn’ t long before the supportive encouragement of her family came into play. Her husband, recognizing the spark in her eyes, urged her to consider culinary or pastry school.
“ He said,‘ Kel, I think you should go to culinary or pastry school,’” she recalls. That gentle nudge, combined with the backing of a supervisor who believed she was capable of so much more, convinced Kelli that it was time to trade numbers for sugar, spice, and everything nice.
Embracing the leap of faith in October 2006, Kelli enrolled in culinary school at Le Cordon Bleu in Atlanta. The challenges of returning to formal education were eased by the camaraderie of fellow students and the mentorship of seasoned chefs. In those formative
This elegantly crafted cake, adorned with delicate fondant details and a soft pink bow, makes a perfect centerpiece for an intimate wedding or bridal shower.
years, she refined her skills and discovered a passion not only for cake decorating but for the broader world of pastry artistry. This new chapter of her life culminated in a coveted position as a pastry chef at the Ritz Carlton Buckhead in Atlanta— a role she describes as one of the best experiences of her career.
42 MoultrieScene JULY 2025