Culinary School Grad Minka Kelly Reveals Plans For Her Own Cooking Show

03/23/2016 at 06:05 PM ET

Minka Kelly
Courtesy Minka Kelly Instagram

Life after graduation for Minka Kelly? A cooking-centric show!

The actress—who graduated from culinary school last June—is already making moves in the food world by teaming up with food blogger and writer Gaby Dalkin of What’s Gaby Cooking! for a traveling cooking TV show.

RELATED: See Which Stars Have Cooked Up a Storm in Culinary School

“We’re going to be traveling around the country and learning about all of those fascinating things to do with our food and the process where it goes from farm to table,” she revealed to PEOPLE during an interview for her recent partnership with Trulia.

Kelly, 35, spent six months at the New School of Cooking in Culver City, Calif. where she learned how to create extravagant dishes, such as homemade pasta, designer salads and much more—giving her the confidence in the kitchen she’d be searching for.

“With what I do, we get a lot of downtime and I think it’s important, at least for me, to always be doing things to keep my brain engaged,” she said. “I love to cook, so I just thought I would take it to the next level.”

RELATED: Get a First Look at Freddie Prinze Jr.’s Upcoming Cookbook Back to the Kitchen

She added: “I was always so reliant on recipes, and I just wanted to be more confident in the kitchen. I love cooking for friends. My favorite thing to do is to have cooking parties at my house. Plus, it’s just a really practical hobby.”

Though Kelly admits she likely won’t use her skills to open a restaurant of her own anytime soon, she says the experience has “really opened my mind to the world of food and really taught me a lot about where our food comes from and how important it is to be mindful of what it is that you put in your body.”

Are you excited for Minka’s new foodie gig? Share below!

—Sarah Kinonen, @sarahkinonen

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Catherine on

She’s right, it is a very practical hobby! I have zero cooking skills. Good for her for actually going to school. She probably could have just gotten her own cooking show without that but she took the time to really learn the skills.

Abby on

You can’t trust a skinny chef!

Mozella Johnstone on

Bell Kroell on

Cyril Sidhu on

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