Mr. Kenneth Bourgoin
An accomplished chef with 37 years of cooking experience in multiple facets of the industry. Ken began his professional career at Southern New Hampshire University. Ken’s journey brought him through the food service businesses of private college dining services at St. Anslems College, Bedford Country Club Banquet service, Sole proprietorship restaurants Lord Jeffrey’s American Continental, and Edibles Etc.’s off Premise Corporate Catering. He came to Florida to work for Disney starting at their food-processing center working his way through Magic Kingdoms Tony’s Italian Restaurant, Yacht and Beach’s seafood restaurant Ariel’s and the Grand Floridians 5 star Victoria and Alberts. While continuing to work in the industry as part ownership/Manager of Visual Cuisines Food Photography, he started to teach at Valencia as an adjunct in 1998. This turned into a full-time position and he has been with Valencia for 22 years in Culinary Education. He has exposed students to culinary education on a national and international level with trips to the Nations Restaurant Food shows in Chicago and helped open doors to internship education in Florence Italy with The University of Firenze. He has also coached several culinary student teams, winning Florida State Student Culinary Competition three times! He is currently Chairing the Culinary and Pastry programs for Valencia College and the Walt Disney World Center for Culinary and Hospitality Management. Our vision is to focus on preparing the next generation of Culinary and Pastry students to successes bigger than our own!
|Walt Disney World Center for Culinary and hospitality management|
Office: Floor 3 room 335 Unionwest building. change per semester but usually I am here daily and will find you or you will find me.
Please read all course materials before stepping into the kitchen environment. Click on the course material tab at the left of the screen and read all significant responsibilities required for kitchen safety
Last updated 7/7/2015