We’d like to introduce to you Chef Michael Keskin! He’s the newest member of the Farm to Fit Family. Chef Michael has been with us since November and, in our opinion, has knocked some dishes out of the park! We especially love the new additions to our menu like the Chicken Coq au Vin, the Mediterranean Chick Pea Salad, and his twist on the Blackened Catfish (with Spicy Pineapple Salsa ~ yum!).
Here’s a little more about him:
Michael was born in Alexandria, Virginia. As the son of a cigarette girl and a server, Michael was destined for a career in hospitality. Only naturally, he started working in a kitchen at the young age of 14 as a dishwasher. It didn’t take long before he was inspired to become a Chef. After moving out West, he apprenticed under numerous Chefs in Eugene. Chef Bruno at Chef’s Kitchen pushed Michael to have an understanding of flavor profiles. It was at Zenon Café, under Chef Bill Hatch, where Michael truly became passionate about epicurean masterpieces.
From PB&J to pate, Michael truly loves and respects all food. BBQ and Cajun Creole being his favorites, he also has a deep love for French and Italian cuisine. Michael is very excited to take you around the world with his culinary creations!
And we’re excited to be along for the ride! Have and idea for a recipe you’d like us to Farm to Fit up? Let us know, Chef Michael is always up for the challenge!