Love Travel Food - How A Sportsman Became A Recognized Chef

Today's podcast talks about Chef Duane's journey in the hospitality area & some observations related to the restaurant industry post Covid.  Learn some resource ideas and tips on how to navigate within this industry.

Information From his LinkedIn Profile:

The “Life Long Learner” - I am Chasing Excellence through Culture, Training and Team Results - European trained, award winning Chef focused on exceeding expectations, ultra high benchmarks, efficient and safe operations and industry leading financials. Many Dynamic contributions, Result-Oriented and Team-Spirited Leader with more than 30 years of professional cooking and 20 years of hospitality Leadership. Washingtonian's Top 50 and Top 100 eight separate years, James Beard, DiRONA and many other accolades. Leadership qualities (TQM & Six Sigma) and professionalism, backed by a consistent, verifiable record of achievement that showcases the end result...fantastic food and happy people.



Specialties: High Energy Culture, Menu R&D, Training, Recipe Development, New Concepts, Menu Engineering, COG analysis, Restaurant Design, Productivity Analysis, Sustainable operations through implementing benchmark standards, production systems and consistent execution. Mid Atlantic, National and International relationships to develop new products, build new business and handle large special events.

To contact Chef Duane, these are ways to connect.

linkedin.com/in/chef-duane-keller-94bb10a

Websites

chefduanekeller.com  (Personal Website)

facebook.com/ChefDuaneKeller  (Blog)

For Non Profits To Support The Restaurant Community, Contact:

https://www.plateonline.com/food/trending-now/heres-where-hospitality-workers-need-can-find-help

https://rocunited.org/dc/

One of Jacqui's pet projects is to support becoming plastic free.  

https://jcooper.biz/become-plastic-free