About Ron Kitchens
This author has yet to write their bio.Meanwhile lets just say that we are proud Ron Kitchens contributed a whooping 71 entries.
Entries by Ron Kitchens
Where did you move from?
Winston-Salem, North Carolina. I was Director of The Diggs Gallery of Winston-Salem State University. Before that I was a corporate banker for five years, managing the northern Virginia and Washington D.C. territory for Wachovia.
What attracted you to Kalamazoo?
From my background and experience, I understand the impact the arts have on a person’s life. The arts enrich your experience and nurture our humanity. From a social service perspective, I wanted to use the arts as a way of adding something positive and beautiful and fulfilling and thought-provoking to people’s lives. I wanted to be able to do that in a way that made it accessible for everybody. The Kalamazoo Institute of Arts (KIA) is such a place that really engages people from all sectors of the community.
What does your role as Director for Culinary Education entail at Kalamazoo Valley Community College?
I’m responsible for developing the curriculum for a big idea, like a culinary school in Kalamazoo, become reality. There has been a lot of amazing groundwork and foundation building not only for the building, but for the coursework over the past six years. Besides designing the curriculum, I get to teach a few classes, like Food Industry Career Planning.
For me, it’s kind of like turning back the clock 11 years ago when I was given the opportunity by Greenleaf Hospitality to be a part of something new, Zazios Restaurant. In both cases, they gave me the “hardware” and assigned me to build the “software.” Right now at Kalamazoo Valley Community college, the “hardware” is working, the “software” is developed and now I have to make sure it does what it is supposed to together.
Appetizer, serves 6–8
3 tablespoons extra virgin olive oil
¼ pound fresh morel mushrooms, washed well, trimmed
½ pound asparagus, sliced diagonally into 1-½ inch slivers
6 large eggs, local/organic
6 tablespoons water
¼ cup parmigiano-reggiano, grated to taste
Sea salt or coarse Kosher salt
Pre-heat oven to 400 degrees F.
Heat large oven-safe (non-stick) sauté pan over medium heat. Add olive oil and morels and sauté until fully cooked. Add the asparagus and sauté until it becomes tender, 4 to 5 minutes, seasoning lightly with salt.
Remove from heat.
Meanwhile, lightly beat the eggs in a bowl with the water, seasoning with salt. Add grated parmigiano, stirring to combine. Add the egg mixture into the sauté pan. Cook the eggs, gently stirring until eggs begin to set around the edges and bottom.
Place pan in oven and bake the frittata until eggs are cooked through and frittata is browned on top, about 4 to 6 minutes.
To serve, slide frittata onto serving plate, and cut into small wedges. Frittata may be served hot, warm, or cool at room temperature. Serve with an additional drizzle of olive oil or a grating of parmigiano cheese.
Today’s organizations are in the unique position of having employees who span four generations. Each with its own perspectives, qualities, and traits. Each shaped by the historical and cultural events of their generation.
Joy. That feeling of great pleasure and happiness resulting from success, good fortune, or a sense of well-being. What does it look like? A child with ice cream cone. A college graduate waving a diploma. A smiley face with tears melting out of the corners of its eyes.
What image comes to mind when you think of wealth management? Charles Dickens’ character Ebenezer Scrooge? Or, maybe it’s Mr. Potter in the 1946 film It’s A Wonderful Life? Well, if you imagine stuffy old bankers in three-piece suits, then your vision is as outdated as those notorious villains.
“I loved growing up here. My mother, Barbara, was just the perfect mom. She gave me unconditional love and supported anything I did. I grew up liking hair, so the first thing I did after high school was to get my cosmetology license. That was my artistic passion. I still have family here. It’s a very grounding feeling for me to be here.”
The professional term is Master Culinary Mixologist. I like to say I’m preaching and teaching the gospel of fine-crafted cocktails, using seasonally fresh, locally sourced items. The less pretentious term I also like to use is “Traveling Elixir Fixer.”
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