Wednesday, July 15 2020
Kennard has been with Culinary Staffing Service twice. He was with us back in 2012 for about a year, then returned on January 9, 2019, and has worked consistently as a cook since then. He has become a preferred employee at every venue he works.
Kennard has been on an ongoing assignment since June of 2019 for one of our premier hospital clients, who appreciate him just as much as we do! Kennard’s skills as a cook, his work ethic, personality and demeanor always keep him requested by our client base time and time again.
Kennard is an accomplished, passionate chef. He enjoys preparing great food, being with his co-workers and seeing the expression on customers’ faces when he makes good and healthy food for them.
He started cooking at the age of four with his mother and loves the French technique methods that he has perfected over the years. “The French cooking methods and techniques have so much influence on the food industry today and how we prepare food in the United States,” he explains, acknowledging the famous kitchen brigade system, and of course, Escoffier, who started it all in France.
Kennard also loves the food of Belize which includes stewed chicken, oxtails, johnnycakes, rice and beans, plantains and their special way of making potato salad with peas and dressing.
His favorite food is oxtail and he cannot live without it! “The best way to prepare it is to first sear the oxtail, then braise it slowly with vegetables for a succulent dish,” he shares.
Thank you, Kennard! We all appreciate your hard work, dedication, true passion for what you do and the joy you spread to all!
