School
Milwaukee Area Technical College
Expertise
Recipe Development, Culinary, Photography (ffod And Others), 3D/2D Animation & Motion Graphics, 3D Modeling
- Keith was a chef for over 16 years in the culinary industry and worked at his family-owned artisan bread bakery as a baker.
- Keith has been a professional professional photographer for more than five years, focusing on food service and other industries.
- Keith's clients have ranged from The Dominican Republic Ministry of Tourism to Subaru to STIHL and Sony Music.
Experience
Keith has spent over a decade in the culinary field, learning from many excellent chefs about food from around the world. Baking bread at his parents' bakery added another element to his culinary knowledge. Being a professional photographer has allowed him to marry that skill and his culinary skills into being a recipe developer. Years of recipe creation based on nutrition, current trends, and a variety of venues and atmospheres prepared him for his unique opportunity with Mashed.
Education
Keith graduated with a degree in animation. While it has little to do with writing, recipe creation, or photography, it is an art. Like all art, it can translate into other mediums, which he takes advantage of.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
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Southern Recipes
By Keith Kamikawa
Etouffee is a stew made with vegetables and shrimp that's hearty and immensely satisfying - and you don't have to make your way down to Louisiana for a taste.
By Keith Kamikawa
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