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                                                                      ABOUT THE CHEF

     I began my foray into the food as a bagel maker/part owner of a bagel/deli shop in Forest Hills ,Queens. 

As I approached my 5th year anniversary at the shop, I knew it was time to get serious and enrolled at the prestigious "French Culinary Institute." As I immersed myself in the study of classic french cuisine, I also apprenticed  under acclaimed French Chef Fabrice Canelle and eventually earned a permanent position. He was selected by the late Warner LeRoy to relaunch the famed Russian Tea Room. 

     I then moved on to "Abigail Kirsch Caterers" as well as a being a consulting Chef on a project at a Roadhouse style BBQ restaurant near the former site of the World Trade Towers.  Soon thereafter, I was offered the position of Chef of the "HSBC NYC" headquarters executive dining room. It was there that I began to hone my skills as a cook, as well as showcase my formidable skills to the "who’s who" of the financial community.

     I was then introduced to a fortune 500 CEO seeking a personal chef for his family’s homes thoughout the country. This was a fantastic opportunity at the time, but growing restless for more action, I returned to NYC taking a position with "Whole Foods" supervising the  prepared foods dept. and successfully developed their newly formed "Raw Food Initiative."   

     It was then that I had the epiphany of making my food more accessible to the common folk. What better way to achieve my dream than than to launch the "Cruisin’ Kitchen" food trucks!   

 

                                                                                                                                                    Keith Album