Chef Jey Kempin

Chef Instructor, Culinary Arts, Plant-Based Culinary Arts, General Education

Instructor Jennifer Kempin
Location: Online Programs
Favorite Dish: Seared Black Sea Bass and Oysters

"I enjoy watching my students grow and learn! There are two things that really make me know I am living my passion: When a student has what I call the 'ah-hah' moment; when they really understand and excel in their assignment; and when they come back after being in the industry or just moving to a new class, and tell me the amazing things they have accomplished. Knowing I was a part of their education makes it all worth it. Plus, Escoffier is an amazing place to work. The sheer amount of talent that I get to be around every day when I log into work is mind-blowing. I get to learn and grow as an instructor and a person as well."

Chef Jey Kempin

About

Chef Jey has worked as an Executive Chef, a Sous Chef, a Catering Manager, and a Restaurant Manager. They catered for celebrities and professional athletes for New Year’s Eve 2016 in Rhinebeck, New York.

They traveled through and studied the food systems and cuisines of several different countries, including Mexico, China, India, Ireland, and England.

Jey is currently working towards their Certified Culinary Educator® designation through the American Culinary Federation. They’re passionate about plant-based cooking, sustainability, fish and seafood cookery and fabrication, agricultural practices, and gender relations and equity through the culinary and agricultural lenses.

Honors, Awards & Affiliations

  • ServSafe® Manager
  • ServSafe® Proctor
  • ServSafe® Instructor
  • Better Processing Certified

Professional EXPERIENCE

  • Executive Chef - Goose and Elder, Cincinnati, OH
  • Executive Chef - Social OTR, Cincinnati, OH
  • Executive Chef - Muse, Cincinnati, OH
  • Catering Manager - Fresh Cafe, NY
  • MIT Fish Fabrication and Seafood Identification - The Culinary Institute of America, Hyde Park, NY
  • Sous Chef/Catering Manager - Shlomo and Vitos, Tucson, AZ
  • Restaurant Manager - Village Inn, Tucson, AZ

Education

  • Master's Degree in Food Studies, NYU, New York, NY
  • Bachelor's Degree in Culinary Business Management, The Culinary Institute of America, Hyde Park, NY
  • Associate of Arts Degree in Culinary Arts, The Culinary Institute of America, Hyde Park, NY

In The News

Best Mortars and Pestles of 2024

U.S. News & World Report 4/11/2024

Best Spice Grinders of 2024

U.S. News & World Report 3/1/2024

Special Interests

I like to crochet, hike, do art/crafting projects, and read.

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