Episode 5 – Chef Keith Norman
Growing up in a family surrounded by cooking and homemade meals from scratch, Chef Norman was instilled with the knowledge of adding patience and love into every pinch and every dash of ingredient added to his recipes. Beginning with a taste of culinary duties as a Marine,
then finding his calling within a series of experiences in Las Vegas, Chef Norman perseveres by offering safe dining experiences to those with life threatening food allergies. He has become regarded as the top professional in his industry. Chef Norman has a passion for food safety and sanitation that is apparent in his role as Assistant Executive Chef and Food Safety Manager for the South Point Hotel & Casino and as a former culinary arts instructor at The International Culinary School at The Art Institute of Las Vegas. In both roles, Chef Norman is responsible for training and educating students and culinary professionals in one of the most important facets of the food service industry. Chef Norman is the go-to chef with many food allergy resource organizations. He is highly trusted within the food allergy community. He has worked his way up the culinary ladder at Las Vegas properties to include Bally’s, the Mirage, Treasure Island, Paris, Suncoast and South Point hotels and casinos. He is a certified Master Allergen Awareness Trainer, certified professional food manager, certified HACCP (Hazard Analysis and Critical Control Points) manager, NEHA (National Environmental Health Association) certified food trainer, NRA (Nevada Restaurant Association) Servsafe Instructor/Proctor and subject matter expert, a certified registered OSHA (Occupational Safety and Health Administration) trainer and a master certified food and beverage executive.