Chef Kenneth Temple graduated from Nicholls State University in 2008. Temple says that if it wasn’t for a Nicholls recruiter visiting his high school he probably would not have ended up on this path. Even though he had no prior cooking background, once he decided that he wanted to pursue culinary arts he knew that he wanted to be a personal chef. During his time at Nicholls, Temple was very involved and was even named the 2007 Homecoming King.
Over the years Temple has worked with chefs from all over the world. Currently, he is the owner of Savory, LLC based out of New Orleans and works as a private chef for many famous celebrities and athletes.
Read more about Kenneth Temple at kennethtemple.com.
Q: What is your current job like?
A: I am a private chef and food content creator. Additionally, I have pro athlete clients. I am in charge of their diets during the season and offseason. I am also working on the Kenneth Temple brand where I’m inspiring people to regain confidence in the kitchen. I blog, perform live cooking demonstrations, and I host a live cooking show on Facebook every Tuesday called Hunger Trap that brings in approximately 15k plus viewers each week. I recently released my signature seasoning, Savory Seasoning, and my signature cookbook, Southern Creole. Now I am beginning to work on a 6-week cooking class that will be called Kitchen Domination.
Q: What interested you in becoming a personal chef?
A: I wanted to become a personal chef because I wanted to work with celebrities and travel. My personal brand is a result of my culinary success. My big personality opened the doors for me to showcase my gift of cooking.
Q: What is your favorite project that you have worked on so far?
A: My favorite project… that’s tough because there are so many. My top 4 would have to be 1. Self-publishing my first cookbook, Southern Creole. 2. Working on two nationally syndicated cooking shows. 3. Competing on Food Network’s Chopped. 4. Traveling to South Africa three time to represent New Orleans.
Q: Have you worked with any inspiring chefs along the way?
A: I have crossed paths with a lot of awesome chefs whom I learned a lot from. However, two chefs that made a major impact on my career are Chef Jeff Henderson and Chef Pat Neely. Both are great mentors and friends. In my cookbook, Southern Creole, I tell impactful stories about the chefs that have helped me along the way.
Q: How important do you think that culinary school was to your success?
A: I think that culinary school was huge! It shortened the learning curve but also prepared me for the rigorous fighting you have to do to survive and grow in the culinary field. It also introduced me to career paths other than being a restaurant guy.
Q: What advice would you like to share with young culinarians?
A: You will make mistakes, so do not be afraid to make them. Making mistakes is how you learn, but you only know that you have learned when you do not repeat the same mistakes over and over again. You’re going to have failures and setbacks but if you are committed it will be a stepping stone towards your goals.
