A thirst for knowledge and a varied background has lead DOLE Packaged Foods Corporate Chef Ken Shipton, CEC, on a career ride that fits his current position like a glove.

Instructing high school culinarians includes learning about international foods and a lesson on the fly in synchronized serving for students at southern Rhode Island’s Chariho Area Career and Technical Center.

An aging population and growing demand for healthcare facilities has lead to an increased need for culinarians to feed the seniors.

Culinary leadership should separate the interesting from the critical to determine forward thinking methodologies.

Chef Adam Weiner and mentor Chef Jesse Cool broaden the concept of buying local food to include selecting food that is freshly grown locally from known farms with greater biodiversity and sustainability.