Another batch of students from First Gourmet Academy played a vital role in the “cook off” hiring event that was handled again by Zip Travel Philippines last December 5, 2013 at the facilities of First Gourmet Academy. With Zip Travel are Executive Chef Daniel Kenney from Sea Crest Beach Hotel and Executive Chef Nathan Gould from Harbor View Hotel. These two chefs had the opportunity to choose from the students who participated in the event those who are perfectly fit to go abroad and join their teams.
Chef Daniel is the Executive Chef at Cape Cod’s beloved Sea Crest Beach Hotel in Massachusetts. One of the restaurants at Sea Crest was inspired by the legendary Red Auerbach of Boston Celtics fame. Red represents a return to New England for Kenney, whose culinary career began 18 years ago in Boston. Before joining Red’s, where his creative takes on classic American cuisine are served in a casual gastro-pub setting, Kenney built an impressive resume from working at some of the world’s leading restaurants and hotels.
In 2006 to 2007, Kenney served as executive chef at the Willard Intercontinental Hotel, Washington, D.C. During his tenure there, he oversaw the award-winning Willard Room and contributed to the ‘sustainable’ hotel concept that is now implemented in InterContinental Hotels worldwide.
For eight years prior, Kenney served at Boston’s Le Meridien Hotel, rising from Chef de Cuisine of The Julien to Executive Chef of the hotel. He continued in his role as Executive Chef during the rebranding of the property to the Langham Hotel Boston.
Kenney joined Le Meridien from Carnival Cruise Lines, based in Miami. As Chef de Cuisine for Julien to Destiny, he designed menus for what was, at the time, the world’s largest cruise ship. He began his career at the Boston Harbor Hotel, serving in a succession of roles from 1993 to 1996, including restaurant chef of the award-winning Rowes Wharf Restaurant.
Together with Chef Daniel is Chef Nathan Gould. Chef Nathan Gould is a classically trained chef with a strong background in Culinary Nutrition and Exercise Science. Gould began his internship at Food Network, learning the backbone to research and development in the test kitchen, and working side by side with top celebrity chefs to perfect the art of food style. Such chefs included Charlie Trotter, Sara Moulton, Emeril Lagasse, Mario Batali, Bobby Flay and Rachel Ray.
The time he spent working at the Food Network gave him a refreshing outlook on food. He finished his studies at Johnson & Wales and graduated Dean’s List, with a Bachelor’s degree in Culinary Nutrition.
His experience in food and wine led him to pursue his career as a private chef and caterer to some of central New Jersey’s top clients. For five years he was recognized as a featured Chef in Princeton’s Art Council Dream Dinner Auctions. He was also featured in the fall issue of Bucks Life Magazine as a local chef. Presently, he is the Executive Sous Chef at one of the historic hotels of America, The Harbor View Hotel on Martha’s Vineyard. And it is to this fantastic property that some of our students from First Gourmet Academy will be sent for work.
During the event, students were given an inspiring career talk by the Executive Chefs. The students were first briefed about the Cook Off event rules and regulations. After which, they proceeded to First Gourmet Academy’s kitchen. All students were nervous and excited at the same time because this is their chance to stand out and we knew that this is a good start for all of them to exhibit their talents.
As a result, our students created a very good impression and the Executive Chefs were astonished. A week from now, official announcement will be made by ZIP Travel and a new group of students will mark their names in the history of First Gourmet Academy. We know that they have worked hard and they all deserve this opportunity. Thank you for making First Gourmet Academy a part of your success!
