I'm Kevin cronise.
CULINARY ARTS STUDENT
THE CULINARY INSTITUTE OF AMERICA
EXPERIENCE
JAN 2024 - AUG 2024
SIX & SKY
My first experience in fine dining. I started as a dishwasher and quickly moved into a back of house assistant and responsible for closing. Also became proficient at plating and seafood towers.
JULY - SEPT 2025
THE TIDES INN,
SALT & MEADOW
Worked under Chef de Cuisine, Kyle Perkins, in the Inn's fine dining concept as Garde, plating, and seafood fabrication. I spent time preparing fresh oysters at private events.
2024 - PRESENT
THE CULINARY INSTITUTE OF AMERICA
Student in the Culinary Arts program.
2024 - PRESENT
PHOTOGRAPHY CLUB
Founding member of CIA's Photography Club where we explore, experiment, and engage in food photography related projects.
K
FOOD HAS NEVER BEEN JUST ABOUT TECHNIQUE. IT'S ABOUT PEOPLE.
FROM MY FIRST KITCHEN EXPERIENCES TO THE STRUCTURED TRAINING AT THE CULINARY INSTITUTE OF AMERICA, I'VE LEARNED THAT EVERY MEAL TELLS A STORY. FOOD CAN COMFORT, CELEBRATE, OR HEAL. IT'S CULTURE, MEMORY, AND CREATIVITY - ALL ON ONE PLATE.
MY GOAL IS TO BRING THAT PHILOSOPHY INTO EVERY KITCHEN I ENTER: COOKING WITH PURPOSE, PRECISION, AND HEART. WHETHER IN FINE DINING, RESORT KITCHENS, OR COMMUNITY SETTINGS, MY APPROACH IS ROOTE IN RESPECT FOR INGREDIENTS, TEAMWORK, AND THE SHARED JOY OF A MEAL WELL MADE.