EMPLOYEE SPOTLIGHT INTERVIEW
Name: Keith Morrison
How long have you been a chef & where have you honed your skills?
I was born in New Orleans, and am the third generation born there. So my blood runs thick with the Cajun/Creole desire for fabulous, creative, and down-home cuisines. I’ve been cooking since I was about 8 years old and started cooking professionally at age 16. But I finally went to culinary school to see if I knew what I was doing and hone my cooking skills, at the age of 40! And I have enjoyed being a personal chef and caterer ever since then.
What is the culture at Pure Joy?
The culture at Pure Joy Catering is all about teamwork. Highly skilled chefs are motivated to consistently create and deliver outstanding and delightful dishes for our clients. Teamwork is an exceptional approach to ensure that the quality of the food is always our first priority. To communicate well with each other is our desired goal, thus we always “have each other’s back!"
What do you contribute to events (beyond truly exceptional cuisine 😉?
Our teamwork approach carries on at an event as well. Teamwork is even more important and pronounced in the high paced environment of an event, in order to get our creative dishes to the client quickly and efficiently. My contribution is to be focused on the dish I am creating, and deliver it in a timely manner, looking like a perfect picture and tasting heavenly.
What’s your favorite part of your work?
Working and cooking at an event is my favorite part of working for Pure Joy Catering. The planning and preparation of the dishes have been completed, and now it’s time to perform! The upbeat atmosphere and camaraderie involved in order to deliver our dishes to our clients efficiently and on time is intoxicating and invigorating. And to hear from our clients that we did our job well and see the smile on their faces makes it all worthwhile!
What's your favorite cocktail?
My “cocktail” of choice, is a deep, rich satisfying glass of Petite Sarah. The full body of the wine and earthy tones takes me to a calm and relaxing place. And it also feels very classy!
What do you do for fun?
In my time away from Pure Joy Catering, I often cook for myself, family and friends. What else does a chef do for fun? And I am also very active in sports and outdoor activities. But my favorite pastime is traveling for culinary and cultural adventures. I have written a few blogs for Pure Joy Catering on a recent visit to Paris. Check them out when you get a chance!
What else do you want our readers to know about you?
My life has been about cooking, entertaining, travel, and adventuring. I constantly strive to learn more and improve my cooking skills, and communication skills with an open mind. And I look forward to the next adventure that is always just around the corner, usually accomplished with great friends and family. Plus, I like cats.
A note from the Executive Chef;
Keith is a wonderful and so gracious addition to the team! Here, in house, doing prep and on location, in any setting, he's very comfortable and happy making wonderful food and really bringing the diversity of so much European academic travel and chef experience. He has an exceptional team spirit & upbeat attitude that are both so contagious. He's written some fun culinary exploration blogs for us too. Check out the Art of the Parisian Butcher, Paris in February and Shopping at Le Marche Bastille in Paris