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Kevin McKenzie

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Kevin McKenzie

Biography

Kevin McKenzie is a chef, cooking instructor, and writer. He launched his career at the beginning of the California Cuisine movement, working alongside such notables as Jeremiah Tower and Jonathan Waxman. He spent several years in Los Angeles as a caterer and private chef for the entertainment elite, orchestrating such events as the Academy Awards Governors Ball.

ARTICLES BY Kevin McKenzie

Cooking at a Snail's Pace: How Slow Food Saves the World

A movement reviving the value of "slow food" is bringing about a real change in how we connect with our food.

How to Hire a Chef for a High-End Restaurant

How to Hire a Chef for a High-End Restaurant

The celebrity-chef craze has made it even harder to find the right person to run your kitchen. Here are some guidelines for finding a professional who can actually support your business.

Hiring a Chef for Quick-Service or Casual Boutique Restaurant

Whether your restaurant seats several hundred patrons or serves the neighborhood as a small café, you need a good chef or kitchen manager. Here's how to find the best person for that role.

The Challenges of a Catering Chef

The Challenges of a Catering Chef

For those of you in the business or considering starting a catering company, here are anecdotes and bits of wisdom that you might find helpful in your endeavors.

Chef's Note: The Paradise Within

To this day one of the best pieces of fish I have ever enjoyed was at a little restaurant attached to a small supermarket on the main road about ten miles south of Kona, on the big island of Hawaii.

Recipe of the Week, Meyer Lemon Confit

Preserved lemons are a vibrant addition to any dish or sauce, not to mention that preserving foods is a good way to help with food cost and make use of some citrus that might be leftover from an event or bout of over ordering.

The Dumbing Down of Cuisine

Personally I would love to see a sex reality show called "Next Top Bottom". Now that I think would be a hoot.

Verjus: Another Nectar of the Vines

As a community, we need to support our local artisans and there is no better place to start than to use a product produced by a bright young couple with the courage and strength of vision to follow their dreams.

Kedgeree, From India to Iredland

Kedgeree originated in India, was transplanted to England and from there to Ireland where it has become a popular rice dish, often served at country Inn's as a breakfast or tea alternative. Although smoked haddock is the traditional fish used with the rice, hot smoked salmon from the coast of California is a great substitution as it adds a local flair to the dish. Additionally at this time of year Meyer Lemons are still available and they serve as a wonderful substitution from the more acidic counterparts usually accompanied with Kedgeree. This recipe serves eight to ten as a light meal or hearty side dish.