• 1995 "Presidents Award Outstanding Service"' ACF/CFC
• 1994 "Chef of the Year" ACF/CFC
• 1993 "Kraft Foodservice Award of Excellence" National Recipient
• 1991 "Kraft Foodservice Award of Excellence" Regional Recipient
• 1992-1999 Education Chairman ACF/CFC,
• 1990-1999 Certified Professional Food Manager- State of Florida

Chef Keating began his career in New York State working in a family restaurant before attending Sullivan County Community university's Hotel Technology A.A.S. program. From there he worked in Washington D.C. for the Marriott Key Bridge Hotel and the Stouffer's National Center Hotel. Moving back to New York, he was employed by the Rye Town, Hilton. Taking on his first Executive Chef position for SBR's Restaurant in Katonah, New York, he earned a star rating from the New York Times. He then moved on to the Waccabuc Country Club. From there an offer from Johnson and Wales University brought him to Charleston S.C. for a few years. His next opportunity came from Orlando, Florida with Walt Disney World Co. to assist in forming an American Culinary Federation Culinary Apprenticeship. The Apprenticeship won both regional and national awards for excellence. He then spent some time working trade shows conducting food demonstrations when he took a position as an instructor for the Osceola County School Board. He is now the Associate Dean of Culinary Arts at Capital Culinary Institute of Keiser University.

Chef Kevin Keating CEC,CCE

• Associate Dean of Culinary Arts, Capital Culinary Institute of Keiser University.
• American Culinary Federation Certified Executive Chef
• American Culinary Federation Certified Culinary Educator
• State of Florida Certified Vocational Instructor in Quantity Foods
• Associate of Applied Science Hotel Technology- SUNY