""A balance of home teachings with professional training has helped establish Kevin as the creator of tasty yet healthy fares. Yet his subtlety and refinements were born out of disciplined training earned at the prestigious Culinary Institute of America, where he holds two degrees – an Associate degree in Occupational Studies and a Bachelor of Professional Studies in Culinary Arts Management.
"In 1996, he became Chef de Cuisine at the Marble Gang Restaurant and was also inducted into the Columbus Chapter of the American Culinary Federation. Since then, he’s held Sous Chef positions at the Wyandotte Restaurant and the Westin Great Southern Hotel. In 2000, he left to become Executive Chef to Cornell University’s most popular dining facility on campus, Willard Straight Dining...
"In 2002, Mitchell dedicated his culinary skills to the Sun Dial Restaurant located in the Westin Peachtree Plaza hotel in Atlanta, Georgia. The restaurant is one of few restaurants in the area that serve prime dry-aged beef. Since his time in Atlanta, Chef Mitchell has been inducted into the United Culinary Art Association.
"As Executive Sous Chef of the Westin Detroit Metropolitan Airport Hotel where he oversaw the hotel’s DEMA restaurant and banquet operations. The restaurant featured Asian inspired global cuisine. Chef Mitchell became Palette Chef at the MGM Grand Detroit Hotel and Casino. It was here that he oversaw all production of a 600 seat Tapas style buffet concept in the Casino with an average cover coun
t of 1500 meals per day."In December of 2008 Kevin became Chef Instructor at the Culinary Institute of Charleston located within Trident Technical College in Charleston, South Carolina."
Chef Mitchell supplied this picture of his garde manger class to accompany the article. To read the full text - and there is lots more - see:
http://www.gourmetgirlmagazine.com/09/08/cheftochef.php
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