Ken Hulme
TheKiltedCook@Mindspring.com

I began my culinary journey more than twenty years before I first “hung out my skillet” as a Personal Chef in 2002.  A now ex-wife was a terrible cook, and as a result I taught myself to cook really good food in self defense! I studied under the masters - Julia Childs, Graham, Kerr, Jacques Pepin, Jeff Smith - every Saturday morning on PBS.  And, I practiced their recipes and techniques during the week.  Today I’m a more formally trained member of the U. S. Personal Chef Association, and the chef/owner of a successful Personal Chef business.  My cuisine is truly international - from American Regional to classic European; from Mediterranean to Middle Eastern; from Asian Pacific Fusion to Latin American.   In my “copious free time” as Tom Leherer once said, I enjoy creating recipies and entering food contests.  In 2009, one of my recipies took me to New York City to compete in Food Network’s  Ultimate Recipe Showdown - Hot & Spicy division!

Culinary Philosophy
My philosophy is to use top quality sustainable ingredients, harvested at the peak of perfection, properly herbed and spiced to accentuate the fresh flavors, and presented in an artistic plating.

Experience
Executive Chef, AMBOFoods;
Venice, FL, 2007 to 2009
Initially employed to do customer service and marketing for a company importing Norwegian cod-liver oil.  Asked if one could cook with cod-liver oil, I explored the idea at the urging of the company owners.  Within a year I found a way to include significant amounts of cod-liver oil in a cookie that tastes great.  This was the foundation of OmegaCookies; “the world’s healthiest cookie”.  As Executive Chef I am responsible for sourcing and ordering the highest quality ingredients; preparing doughs to near-pharmaceutical standards, developing  flavors, and the early stages of production baking.

Chef/Owner
The Portable Gourmet Personal Chef Service;
Prescott, AZ; Fort Collins, CO; Kwajalein Atoll; 2002- 2007.
A Personal Chef is a private chef who works for multiple families. I do food preference analyses, nutritional planning, and menu creation for  individuals, families and groups.  I shop for the best and freshest ingredients at the best prices. Then I prepare and cook multiple dinners at one time, in client’s homes.  In addition I plan and prepare meals to meet specific medical dietary requirements for shut-ins, surgery recovery, and long-term medical condition clients.  I also plan, shop, prepare and serve private dinner parties and other in-home catering for 2 to 200 people in private residences as well as public venues. 

The Kilted Cook  Personal Chef Service;
Venice, FL; 2007 to present
Upon returning to the U.S. from Kwajalein Atoll, I relocated to the Gulf Coast of Florida and changed the name of my business to The Kilted Cook.  As before, I plan, shop, prepare and serve multiple meals or private dinner parties to local and Snowbird clients in their homes.

Food Service and Other Background   
5+  years  as a head chef, sous chef, grill chef and prep chef in various restaurants around the U.S.
15+ years experience in customer service
8+ years experience in sales.
30 years as a marketing, science & technical writer


Culinary Education
United States Personal Chef Association Culinary Institute, Phoenix, AZ   Diploma - 2002
ServSafe Trained 2003.
Food Safety Manager Certification, 2009, Florida