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Meet Your Neighbor: Keith Norman
By Callie Thomas
An attention to detail, a vast ability to match flavors, textures and aromas coupled with mad kitchen skills are the attributes of today’s culinary ninjas. Chefs have come a long way, baby–becoming an everyday fixture in our homes through our computers, smart phones, iPads and other devices that entice us with the recipe of the day. Chefs are like rockstars, filling stadiums of eager fans hungry to become wizards in their own kitchens. While there is much discussion about the culinary process, there is less discussion on how foods may be vital to one person and detrimental to another.
Resident Keith Norman is one of those culinary rockstars. Not just because he is an accomplished Las Vegas chef of over 20 years, having shared his expertise and delicious dishes at The Mirage, Treasure Island, Paris, Suncoast and South Point. Or that he imparts his knowledge as a Culinary Instructor at the Art Institute of Nevada. Keith Norman’s a culinary rockstar because he’s also trained to help save lives.
A passion for cooking began in Norman’s grandmother’s kitchen, where at a young age he learned the basics, a few tips and family recipes. He joined the Marine Corps at 18, where his duties also included cooking. “I grew up in Chagrin Falls Ohio, where community events were a way of life,” he said. “So being involved in the community and especially with groups like STOP (Stop Foodborne Illness) and FAAN (Food Allergy Anaphylaxis Network) is an honor.”
After leaving the Marine Corps, Keith was able to bring his considerable sense of discipline and passion to his business and the culinary world. That passion has been focused on food safety and sanitation, which is an everyday part of his work as an Assistant Executive Chef for the South Point Hotel & Casino. He is also dedicated to training and educating students and culinary professionals on one of the most important facets of the food service industry. “As a Chef I can directly make a difference in the lives of every guest,” says Norman, who has the credentials to back it up.
In addition to being trained through the FDA in the area of foodborne illness investigation, special processes, agro-terrorism and food systems disasters, Keith is a certified HACCP manager, NEHA certified food trainer, NRA certified food safety trainer, a certified registered OSHA trainer and a master certified food executive. Armed with all the necessary expertise, Chef Norman became a committee member of FAAN. Through this organization, he’s been a guest speaker at the annual conference and a volunteer at their fundraising walk last fall, as well as the first to receive an award from the organization.
More than 12 million Americans have food allergies. The incidence is highest among children. An estimated three million in the U.S. have food allergies. FAAN has continued to be an influential force in providing education and support to the many parents who need help managing food allergies. The organization raises public awareness, provides advocacy and education and helps to advance research. “I’m blessed; my kids Ashley and Matthew are healthy and I don’t take that for granted,” he said. “After meeting some of the families last year, the decision to come off the sidelines and get in the game was easy.”
Chef Keith Norman continues to give back to the community by lending support to other organizations including STOP and the Children’s Heart Foundation, in memory of his god daughter who passed away from a heart condition. He is inspired by a favorite quote from his uncle who said, “Everyone has a story, and at the end of the day, it’s just a story. If you want different, change the story.” Norman has–through every workshop and every interaction. “When I share and spread awareness, that means one less person needlessly suffers.”
I am indeed pleased to read the article on Keith Norman. I had Keith in a Food Service class for two years in high school. He was an asset for me and a very charming individual. I didm’t realize he had so much advanced training. Thanks for the article.
Mrs. Lockert
I have the privilege of working with chef Norman I never meet a person so down earth and so passionate and knowledgeable like Kieth kudos to you my friend.
Zesario…