Chef Kevin Keating is the Associate Dean of Culinary Arts at the Capital Culinary Institute of Keiser College in Tallahassee. He is a former restaurant owner and has worked for the Walt Disney World Company and Marriott Hotels.

Chef Keating was named Chef of the Year in 1994 by the American Culinary Federation (ACF) and received the President's Award for Outstanding Service from ACF in 1995. He also twice won the Kraft Foodservice Award of Excellence, and served as Education Chair for ACF from 1992-1999.

His certifications include Executive Chef and Culinary Educator from the ACF and Professional Food Manager and Vocational Instructor in Quantity Foods from the State of Florida.

  Chef Kevin Keating & His Career   |   The Actual Work   |   Career / Job Info. & Advice   |   Education Info. & Advice   |   Industry Trends   |   Closing Remarks
 

CHEF KEVIN KEATING & HIS CAREER

CookingSchools.com: How and why did you decide to become a chef?

I was asked to help my sister, who is a pastry chef, work on a function she was catering. While helping out, I found the work to be much more rewarding than the construction job I was then working. Tell us how your career as a chef has unfolded.

It began with identifying the desire to work in this field and by attending culinary school at Sullivan County Community College. Upon graduation I secured a position with Marriott Hotels in Washington DC. I worked various cooks positions for hotels in New York and Washington for a few years, when the opportunity for a chef position opened up for me in New York. I stayed at that position for three years and had the honor of receiving a star review from the New York Times. From there, I moved to South Carolina for a position with Johnson and Wales University and stayed there for three years. I heard about a Chef Instructor position with Walt Disney World Company through a friend. I moved to Orlando and stayed with that company for 8 years, before taking on my current position of Associate Dean of Culinary Arts with Capital Culinary Institute.

My two greatest successes are the New York Times restaurant review and catering a fundraiser for the Democratic Party's Congressman Doc Hastings with the Guest of Honor, President Bill Clinton. The biggest setback was when I left the Disney Company, and I was searching for something I wanted to do. I tried a variety of different things until I decided that I wanted to go back to education.

You've received numerous awards and recognition for your work, including the American Culinary Federation's "Chef of the Year." How important is this kind of recognition to you, personally and professionally?

On a personal level, it is extremely satisfying to be recognized for your achievements by your peers. On a professional level, it says that I have set goals for myself and I have been able to meet them. It means that I can be the best that I can be at what I do.

Is there more still that you want to accomplish in your career?

Yes. I would like to qualify to take the Certified Master Chef Exam. It is very rigorous and will take tremendous preparation, but it is definitely something that would be a great accomplishment.

Sausage and Adzuki Bean Casserole

THE ACTUAL WORK

Tell us about where you work now. What are your main responsibilities? What do you like most, least?

Presently, I'm the Associate Dean of Culinary Arts at Capital Culinary Institute of Keiser College. I oversee the daily operations of the school, four full time instructors, four adjunct instructors and 70 students. I write the menus and lesson plans for the classes, control the food and labor costs and establish the sanitation guidelines. In addition, I counsel students on career decisions, organize catering events and conduct classroom evaluations. The most enjoyable aspect of the job is watching a student grow with each successful venture.

As Associate Dean of Culinary Arts at Keiser, how much time do you still spend in the kitchen?

I spend about 25% of my time in the kitchen. Most of my duties are of an administrative nature, so I have to make sure I schedule time in the kitchen. I believe in the "MBWA" theory of management, Management By Wandering Around. Each day, I go into each classroom and talk to the instructors and students, see what they are working on, and answer any questions they may have.

You've done considerable work for charity as well. Tell us about this work and why it's important.

I think it is important to give back to the community and the industry. They have both been very good to me, so I try to be good to them. I have a good job and have had plenty of great opportunities, not everyone is so lucky, so you give a little bit back.

How important is it to create and maintain good relationships in the culinary field? How do you do it, and what role do professional organizations like ACF play?

It is extremely important to maintain professional relationships and should not be underestimated. I do it by joining professional organizations - I'm a member of the American Culinary Federation and the Florida Restaurant Association. I plan on joining the International Association of Culinary Professionals this year.

Professional organizations are your networking link to both professional and personal opportunities. Some of my best friends are people that I have met through these organizations.

Are there any common myths about chefs which you can dispel?

The days of the ranting and raving chef, throwing things in the kitchen are over. Autocratic leadership by fear and intimidation doesn't work in this day and age. Today's successful chefs are leaders by coaching their staff to do a great job everyday. They foster pride. They are team leaders, not tyrants. This is not to say that you are a pushover, either.

Smoked BBQ Brisket

CAREER / JOB INFORMATION & ADVICE

What kind of jobs can graduating culinary students expect to get? What are the best ways to find them?

Expect to get what you have earned. Most graduates will be offered an entry-level position right out of school. Too many times, a graduate thinks they will be offered a chef position simply because they graduated; this is simply not the case. The best way to find the good jobs, the ones where you can continue to learn, are through industry professionals. Tell people what you are looking for. A lot of the good jobs are taken long before they are ever advertised.

How much are chefs generally paid directly out of culinary school? How about those at the top of the profession?

Pay rates vary according to numerous factors such as the geographic area, prior experience and company policies. Don't expect a large salary based on your degree, right out of school. Salaries for the top of the profession also vary greatly. They could be from $25,000 per year to $200,000 per year.

Other than creating great food, what are the most important qualities that make a successful chef?

First and foremost is the desire to be a successful chef. You have to love what you do. You have to want to do this for yourself. If someone else is pushing you into it, it will be a long, hard road. You must have commitment to yourself and the industry - this is a long-term occupation. Success will not come in just a couple of years. Finally, you must have the right attitude - you must be a professional at all times.

How can culinary school graduates branch off into other culinary careers beyond the kitchen, as you have?

By being honest with yourself, know what it is that you want to do. Know what your strengths are and by creating your own opportunities. Don't wait for someone to discover what you can do - if you do that you will be waiting a long time for the "right" job.

How is the job market right now for culinary professionals? How do you think it will be in the next five years? 10 years?

The United States Department of Labor states that between now and 2005 the foodservice industry will be among the fastest growing industries within the workforce. The industry is responsible for generating approximately 4% of the Gross Domestic Product. It is estimated that sales in the restaurant industry will be $399 billion! That's a lot of food, and who's going to cook it? Culinary school graduates, that's who. All forecasts predict that, over the next 10 years, the amount of food dollars spent outside of the home will continue to increase. That's job security.

EDUCATION INFORMATION & ADVICE

Tell us about your culinary education. What did you like and dislike about it?

I have a degree in Hotel Technology from Sullivan County Community College. It was a comprehensive program that covered not only culinary, but also philosophy, sociology, physics, accounting, psychology, English, business law and math. All of these courses have helped me in my career, even though I might not have thought they would when I took them. That's why, even though I dislike the structure of accounting, it is extremely important to me now that I am responsible for the costs of operating a culinary school. My favorite class was Restaurant Operations, for obvious reasons.

Southwest Chicken Fried Steak

For those who have the talent already, should they go to culinary school and why?

I can't think of one talented cook who has not benefited from having a formal education. The culinary arts are a lifelong learning experience. Talent alone will not make you successful, you have to know how to get the most out of that talent, and you do that by constantly learning new skills. Education is the student's responsibility; they will get out exactly reciprocal of what they put in.

What factors should prospective students consider when choosing a culinary school?

First and foremost they should look at what type of degree they will earn and if it will assist them in furthering their education. Is the school reputable and accredited? What is the student teacher ratio? Is it in a location that they can afford the cost of living? Is it in a location they want to live? Is the curriculum well rounded? What are the costs involved? They should make every effort to visit the school and talk to instructors, current students and the school staff, especially the admissions staff.

What should culinary arts students try to get out of their education?

Everything! As mentioned before, what a student gets out is directly correlated to what they put in. Ask questions and don't be afraid to experiment and fail and try again. It is through the failures that we learn and find success. Be hungry for knowledge and information, do as much reading as you can. Do your homework by going out for dinner and trying something you have never had before.

You're a Certified Executive Chef. How important are certifications like this in the profession? When is the best time to go after one?

Certification is important because it is a professional organization that is validating your work experience and education. It is not just you saying what you've done - you've got the largest organization of cooks and chefs in the USA saying you are who you say you are.

When should you certify? As soon as you can. Any professional cook with three years experience and the proper education can be certified. It's easier to certify in steps then it is to save everything and then do it all at the end. Do it a little at a time.

Is there a major difference in the industry between graduating from a prestigious culinary school and graduating from a college with a culinary program?

I believe the difference in a student's career is not greatly influenced by where he has graduated from, but it is influenced by the person himself. Graduating from a prestigious school may get you an interview, but in reality it will be what you do on a day-to-day basis that will have the most profound effect on your career. I know and have met very successful, talented chefs who have graduated from "unknown" schools, and I know graduates of "prestigious" schools that have a hard time keeping a job. It is up to the individual to be a lifelong learner, use their education wisely, and work hard to meet their goals.

Texas Spice Cake

INDUSTRY TRENDS

What are some trends that you see in the field of culinary arts that might help prospective students?

The most important trend is that of the job description of an executive chef. There was a time when all you really had to do was be a great cook. That has changed and will continue to change. Chefs must not only be skilled in the art and science of cooking, but they must also be a good entrepreneur, a role model, a leader. Also learn all you can about food and how to prepare good honest food. Food fads and flash in the pan ideas don't stand the test of time. Look at what has happened to Fusion cuisine - it's passe, it didn't work, adding all these food combinations that don't belong together. Keep your food honest and straightforward, that's the best trend to follow.

What are the hottest culinary specialties for the 21st Century?

We will continue to see more Pacific Rim influence and a rise in the awareness of Indian and Pakistani foods. I believe that artisanal breads will be a big hit. We will see a move by chefs towards using meats that have been raised without antibiotics, but at the same time we will see an advancement of genetic technology in our plant foods.

How has advancing technology and the Internet affected the culinary profession?

Technology has affected the culinary profession with the same impact that is has others. Our equipment is computerized; it's designed to be labor saving and cost effective. Food purchasing, inventories, menu writing and scheduling are all done on computers. I don't know of any chefs that don't have a computer to assist them in their everyday work. Also, better research into microorganisms and cross contamination has made our food supplies safer. Genetic research has altered our foods, for better or worse. The Internet is a great tool for research.

CLOSING REMARKS

Is there anything else you can tell us about yourself, your career, or the profession that would be interesting or helpful to others aspiring to enter and succeed as a chef?

To succeed as a chef you must be happy with your choice of careers. You must love to cook and enjoy making people happy. It will be your life; you will live for your restaurant. The word "hospitality" means "the love of strangers" - everyday you will open your doors; your mission is guest satisfaction; anything that gets in the way of the mission is unacceptable. Every person who comes into your restaurant is your guest; your goal is to get them to keep coming back!

 
If you have any questions for Chef Keating related to this interview, please contact him directly at kevink@keisercollege.cc.fl.us.

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Click here to see what one student had to say about her experience at the Capital Culinary Institute of Keiser College.

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