Ken is a chef, educator and food anthropologist with 20 years of broad culinary industry experience. He is the Chief Culinary Officer at the Rouxbe Cooking School, which delivers technique-focused culinary instruction and training to home cooks, culinary students, professional cooks and healthcare professionals in over 180 countries.

Ken has held top-level teaching and executive leadership positions at well-respected culinary academies including Le Cordon Bleu Schools North America and the Natural Epicurean Academy. In these roles, he has developed deep expertise in education and training, food culture research, and product development. A former Board Director for the International Association of Culinary Professionals and The Culinary Trust, he currently serves the James Beard Foundation as a member of the National Media Committee and sits on the Oregon Food Bank’s Advocacy Committee. Ken has published more than 100 pieces in Gastronomica, The Oxford Companion to American Food and Drink and other respected publications. He received his M.A. in anthropology from the University of Texas. Ken is excited to be involved with NOBULL because of the tremendous potential it holds in a variety of food service and culinary contexts – and for what it means for scratch cooking.