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Hello and welcome to my blog, Featured Chefs at M&M Biz Solutions

My name is Marshie Morgan.

Let's get you introduced to everyone, shall we?

·       Marshie:  Name, title and any letters behind your name.

  Chef: Keller

·       Marshie:  Where are you from?

 Chef: Originally From Canada but grew up in Hershey, PA

·       Marshie:  Where do you work or do you own your own business? Name of business.

 Chef: I’m the Chef of Belle Haven Country Club

·       Marshie:  How long have you been a dedicated chef?

   Chef: My whole career has been dedicated to serving seasonal, local cuisine in a timely manner.

·       Marshie:  Who is your favorite chef, and what is it about their work that really strikes you?

  Chef: Patrick O’Connell – Patrick has been at The Inn of Little Washington and I was at The Ashby Inn a stones throw from him. We both kept our ingredients within 50 miles of the Inn.

·       Marshie:  How do you deal with the day in day out stress?

  Chef: I spend time entertaining my Members with stories and past experiences. They are like my family.

·       Marshie:  How do you balance your work life with your personal life?

Chef: There’s no personal life. My Life is at BHCC.

·       Marshie:  What is the biggest accomplishment up to this point in your career?

Chef: James Beard or Julia Child’s 9 course 90^th Birthday Celebration

·       Marshie:  What are three nuggets of wisdom you would share to new aspiring chefs?

Chef: Focus on Results…Not efforts, There is no Finish Line and as a leader you apply gentle pressure on a day to day basis. No yelling and no point intimidating anyone including your clientele. We are here to educate.

·       Marshie: What is your favorite thing to eat at home?

 Chef: Raisin Toast

·       Marshie:  If you could change one thing about the industry, what would it be and why?

  Chef: Have others do what they say they will do. There is a real lack of integrity.

·       Marshie:  What is your number one safety tip?

  Chef: Say “Behind!!” while walking behind someone.

·       Marshie: Imagine a future where you no longer cook. What would you do?

 Chef: Being in the Kitchen is a “Contact Sport” so one day I’ll hang up the skates and go strictly into Teaching Culinary Arts. I find too many recent grads that do not have the knowledge they need coming out of school. I may just start my own Culinary School.

·       Marshie: Do you have a Facebook page, social media outlet or website readers can visit for updates, events and special offers?

Chef:                   https://www.chefkeller.kitchen/

                              http://facebook.com/ChefDuaneKeller

                                          https://www.instagram.com/chefduanekeller/

                                          https://twitter.com/ChefDuaneKeller

                                 https://linkedin.com/in/duane-keller-94bb10a

·       Marshie: What exciting news do you want to share with the readers about you or your establishment? (New location, menu, specials, events, etc…)

   Chef: Just last week we were featured in Virginia Golfers Magazine because 100’s of Members wrote in to brag about our Food.

https://view.joomag.com/virginia-golfer-jul-aug-2019/0552229001562763060