Connor Keyes Email & Phone Number

Columbia, Mo, Us

Columbia, Missouri, United States

After a year of growth, I transitioned to Glenn's Cafe, the hotel's high-volume kitchen specializing in Cajun cuisine. This move was driven by my desire to further hone my skills in a fast-paced environment where I thrive.In my current role, I continue to expand my culinary repertoire, embracing the rich and complex flavors of Cajun cooking. This experience has sharpened my technical skills, reinforced my ability to perform under pressure, and enhanced my adaptability. I remain committed to continuous improvement, striving to get 1% better every day. I'm eager to bring this diverse skill set and dedication to my next culinary challenge.

Columbia, Missouri, United States

At The Tiger Hotel, I joined as a prep cook for the Twain BBQ & Taproom. I had the privilege of working under a highly talented chef who helped instill; a deep appreciation for food science and the fundamental principles behind cooking techniques.During my tenure at Twain, I gained extensive experience across various culinary domains:- Mastered the art of BBQ and smoking techniques through an ICombi Pro Oven- Developed proficiency in crafting artisanal bread products, including brioche, croissants, and beignets- Took on menu planning and execution for hotel banquets

Columbia, Missouri, United States

Throughout college I managed high-volume beverage service during football and basketball games, demonstrating efficiency and multitasking skills in a fast-paced environment.

O'Fallon, Missouri, United States

During the pandemic, I pivoted to gain a unique perspective on the food supply chain. As a Picker/Packer, I developed a unique understanding of large-scale food distribution logistics, quality control processes, and inventory management. This experience provided valuable insights into product sourcing and handling, enhancing my appreciation for ingredient quality and freshness in the culinary world.

St Charles, Missouri, United States

Working at Quintessential was a foundational experience that ignited my passion for cooking and set the stage for my continued growth in the industry. During my time there I gained invaluable experience where I was fortunate to learn what it takes to excel in a kitchen environment. I started as a prep cook, honing my kitchen-related soft skills such as knife work, food safety, and multitasking. After half a year I moved to the fryer station and learned how to work under pressure and move with purpose while on the line.

St Charles, Missouri, United States

During my three years at Kokomo Joes, I discovered my passion for cooking by falling in love with the art of pizza making. This role gave me my first professional creative outlet as I crafted handmade pizzas from scratch. This foundational experience set me on the path to where I am today, committed to pursuing a career in the culinary arts.

Bachelor'S Degree, Environmental Science

Activities and Societies: Beta Sigma Psi University of Missouri Horticulture Club

Education record

Activities and Societies: Forestry Club

Associate Of Science - As, Agricultural Business And Management