By Lisa Parrish, GMC Editor 

Beginning as a member of the United States Army, Chef Ken Shipton, CEC, earned money for college through the GI bill. Although his class costs were covered, his spending money was not and that’s where his lessons in the kitchen began.

“I worked as a waiter in a restaurant,” Chef Shipton said. “Then I had the opportunity to move to the kitchen. I started as a weekend prep cook and worked my way up. It was a very valuable experience.”

However, when other chefs might have stayed in the restaurant business, Chef Shipton’s career turned to a new learning environment: healthcare administration and dining services. Here, he again started near the bottom step on the career ladder and worked his way up gaining valuable experience with every rung he climbed.

“This generation who live in retirement communities has a much more sophisticated palate than previous generations,” said Chef Shipton. “When they move into a facility, this (their palate) does not change and they want more than oatmeal for breakfast and meat and potatoes for dinner.” Chef Shipton became executive chef and finally director of the 84-bed assisted living facility where he continued to gain valuable administration skills that would help him move to his next career position, owning his own restaurant.

“The healthcare facility I was working at was sold and I did not like the direction of the new owners,” Chef Shipton explained. “So I bought a QSR restaurant.” Here, his knowledge of personnel challenges and day to day business operations came into play as he began his nine-year stint of restaurant and catering business ownership. 

“In the restaurant I was heavily involved in supply logistics, hiring and firing personnel and other daily operations. I may be cooked 25 to 30 percent of the time,” said Chef Shipton. However, during that time he developed his knowledge of menu and recipe understanding and set himself up for his next career move.

“I really wanted to learn the manufacturing side of the foodservice industry,” Chef Shipton explained. At DOLE Package Foods his varied background, thirst for knowledge, and wide culinary experience have come together in one position.

 Chef Shipton owns his consulting firm, Ken Shipton LLC, and is a full-time contract chef for DOLE Packaged Foods. Here his background in restaurant and catering operations is invaluable when working with DOLE clients. “I know the strengths and weaknesses (of different businesses) which help me take the menu in the right direction,” Chef Shipton said. He continued, “For example, I know a quick service restaurant might not have people with quality knife skills as opposed to a business such as an upscale hotel with a full brigade of kitchen staff.”

But, it’s not just his logistics and supply knowledge that he draws on for client menu development, it’s also his understanding of flavor profiles and how DOLE products can be incorporated to accentuate flavors. “You have to understand flavors and how to build them with other flavors,” which often includes knowledge of other cultures and traditions.

“For example, in traditional Mexican food you would mix spicy peppers or tomato-based sauces but if you are working with oriental food you would use vinegars and soy sauces. You have to know something about other cultures, such as some people don’t eat fish or you might have to stay away from some ingredients for religious reasons,” Chef Shipton explained.

He said he is continually developing his flavor profile understanding. He is always reading, reviewing other people’s work and paying attention to flavor trends, which change very often. “There is always an opportunity to increase what you know,” he said.

Chef Shipton’s position with DOLE Packaged Foods has also allowed him to hone his public speaking skills, which is a part of his position that he thoroughly enjoys.

“I train food brokers throughout the country and give demonstrations at food shows to audiences of more than 500 people. You can’t be afraid to stand up and have people watching you,” he said.

“I was nervous doing my first show,” the chef remembered. “But, I have found that everything moves during the show and people in the audience start nodding their heads. This audience participation gives you courage to move the presentation in the way it should go.” He believes food shows provide an opportunity for education about DOLE products. This learning is achieved when the communication is a two-way street. “I keep it light hearted and try to get them to ask questions. Maybe they change my mind and maybe I change theirs,” he said. 

Chef Shipton’s varied experience in diverse settings like the armed services, healthcare industry, and restaurant and catering ownership have prepared him to successfully tackle his current role as executive chef and educator for DOLE Packaged Foods. 

Chef Ken Shipton is an American Culinary Federation Certified Executive Chef and member of the National Restaurant Association. He is a Certified Serv-Safe Proctor and member of the Florida chapter of the Chefs to School Association.

Photos courtesy of DOLE Packaged Foods.