Have you ever wanted to know how to make biscuits from scratch? What can you substitute in place of an ingredient you don’t have in your pantry? What will happen if you leave an ingredient out of a recipe? What about the perfect grilled burger or ribs? Summer is upon us and this knowledge would come in handy!
For over ten years, Jay Kill has been a chef instructor at The Art Institute of Tennessee-Nashville, one of the nation’s most well-respected culinary colleges. As both a restaurateur and a chef, Jay brings his mid-west work ethic and larger-than-life personality to the table, teaching a variety of courses, including: Hospitality & Human Resources, Sustainable Cost Control & Purchasing, Quality Service Management, Sanitation, Menu Management, and Food Service Technology, among others.
Whether he’s working with an elite management team to prepare 100,000 meals in six days for 18,000 guests at the New Orleans Convention Center, or contributing to voluntary outreach programs throughout Nashville’s culinary community, Chef Kill always brings it with professionalism, panache, and a healthy heaping of his signature wit.