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After completing a three- year full-time course in
professional cookery at Westminster College,
London, Keith commenced work as a Saucier at the
Goring Hotel, in 1950. Then he moved on to The
Royal Albert Hall in 1952.
In 1953, Keith joined the Merchant Navy, serving
on the Queen Mary and the RMS Caronia, as Chef
Saucier. The Caronia was a world cruising luxury
ship catering only for Multi millionaires. Keith
completed several7 month world cruises and really
saw the world.
Keith migrated to Australia after being employed
by the 1956 Melbourne Olympic Committee; his main
role was to prepare cold buffets for the VIP
clients at the Melbourne Cricket Ground.
Keith's next major role was executive Chef at the
Victoria Ltd in Little Collins street, Melbourne,
for ten years, in those years The Victoria was the
largest hotel in the southern hemisphere with 800
rooms and serving 2000 meal per day.
In 1969, Keith took up teaching at William Angliss
College, as well as teaching chef apprentices;
Keith introduced the Duke of Edinburgh Award to
several groups of four, third year apprentices. In
October 1973, Keith was invited to attend a buffet
luncheon by his Excellency and Lady Delacombe at
Government House, Melbourne, where he was
introduced to His Royal Highness The Prince
Philip, Duke of Edinburgh.
In 1985 he was appointed foundation Head of
Department of Hospitality, Travel & Tourism, at
Broadmeadows College of Tafe, Which is now Kangan
Institute. He left the College in 1988 to work for
Spotless Services. Whilst in the Education
Department Keith gained a Bachelor of Education
degree, a diploma of Education and a Trained Trade
Teachers Certificate and a Diploma of Principles
of Management.
Whilst at Spotless Keith had several senior
management positions finishing up as National
Quality Assurance Manager and being responsible to
initiate, implement and maintain the Quality
Assurance Standards {AS/NZS/ISO 9002} at several
large defence force bases including the Australian
Defence Force Academy in ACT, and the Woomera
Defence force base. In addition, Keith was
responsible to set up and establish a National
Food Safety program for Spotless.
Finally, Keith worked with a team of young chefs
from 1990 to 1992 to prepare for and compete in
the Culinary Olympics. The Spotless team was
awarded 18 Gold Medals and 1 Silver Medal.
Keith retired in mid 1999. |
