Kenneth Harrison

Looking back at my culinary career, most would say that I am a natural leader. With pure natural ability to lead stressful situations from a young age my first job at IHOP I was selected to receive the golden spatula. And to lead an opening team at 18 years old, the Golden spatula is a high procedure award in IHOP in industry. This was achieved from 1997 to 1999.

From there I moved on to work at Harrahs casino downtown Shreveport within the first 2 year I made sous chef of banquets/ William B’s Steak house. During those two years, I was blessed to work with some amazing chefs, Kenny Bayless, & Chris Baulo. I was selected to go down to New Orleans Louisiana to help with the rebuild process of the Harris property down south. I did such an amazing job. I was offered a Chef position over the buffet and banquets. That’s when I got the opportunity to work with John Beach and Todd English side-by-side for two years. Then I was actually come back home to my parent property to be the banquet Chef. Under Chef Jay Frank.

After returning home I won, the Red Cross culinary challenge and the southern cooking classic first place seafood category. no more employee of the month and employ of the nominations throughout my career my most price accomplishment was getting married and having kids it’s been an amazing ride and then my purpose as to why I do what I do and that’s to bring amazing food to any table at any time anywhere. Qualified [Desired Position] with extensive background in leading high-performing kitchen teams and creating innovative menus. Proven track record in maintaining high culinary standards and enhancing guest satisfaction through exceptional dishes. Demonstrated expertise in menu planning and team management.