Greetings from the kitchens at Arizona Culinary Institute, I’m Chef Kevin Boyle. Since joining ACI two years ago I have been teaching meat/seafood fabrication, saucier and batch cookery and will soon be teaching our Basic Culinary Arts curriculum as well. I am a 1994 graduate of Northern Arizona University’s School of Hotel and Restaurant Management. Like many chefs, my culinary influences began probably as soon as I was able to climb on a chair and help my grandmothers at the kitchen counter. At age 15 I got my first kitchen position and have loved this profession ever since. I feel truly lucky that one of my passions has provided me a lifelong career!
Starting with Hyatt Resorts way back in 1996 I’ve had the pleasure of working alongside the most outstanding teams of culinarians. I have enjoyed leading different kitchens in many styles of cuisine, from casual to fine dining, restaurants to banquet/catering and probably most everything in between. After more than 25 years I can still say one of the most rewarding facets of my career has always been the opportunity to teach others the skills I love so much!
Also, teaching culinary students isn’t all about cooking. It develops in tandem with things like time management, organizational skills, team building, palate refinement, sanitation, professional development, as well as sharpening the interpersonal skills needed to use these “tools”. My cooks have always hated it when I say “eventually food and cooking become the easy part”, but it’s true. My advice if asked has always been to remain humble, learn something new everyday(I still do!), and always a “please”, “thank you” and a smile; they work wonders. I consider it a privilege to be part of this journey our students are beginning!