We would like to introduce you to Chef Keith Norman of the South Point Hotel. We know that traveling with food allergies can be hard. It requires trusting others with your food safety, your health and your life. Chef Norman’s knowledge and safe allergy practice made choosing the South Point Hotel to have our conference at a smart decision when we carefully considered our need to provide safe meals to our audience.
A Chef prepares food with care and love, they relish making people happy, feeding their souls, and bodies! Imagine if thing you loved most could kill people you were entrusted to care for? I think Chef Norman’s true empathy and concern comes through when he answered ‘Do you or a family member have allergies?’ He answered “No, I am not personally affected- but what if? That’s how I see it! Any one of the stories that I have read and heard could be my story. It’s very easy to want to be a part, and to help make a difference.”
I asked Chef Norman how he became ‘allergy aware’- he answered “I have always been aware of allergens, but I became more involved after meeting the Gordins, and when I was asked to present at the 2011 Conference here in Las Vegas. I teach part-time at the Art Institute here in LV, and yes- when I teach the Sersafe Certification Course I always add Allergen Training!”
As a Veteran Marine and with 20 years in the culinary arts field, Keith Norman brings a sense of discipline and order to everything he does, both in business and in the culinary world. Chef Norman has a passion for food safety and sanitation that is apparent in his role as Assistant Executive Chef and Food Safety Manager for the South Point Hotel & Casino and as a culinary arts instructor at The International Culinary School at The Art Institute of Las Vegas. In both roles, Chef Norman is responsible for training and educating students and culinary professionals in one of the most important facets of the foodservice industry.
He has worked his way up the culinary ladder at Las Vegas properties to include Bally’s, the Mirage, Treasure Island, Paris, Suncoast and South Point hotels and casinos. He is a certified professional food manager, certified HACCP (Hazard Analysis and Critical Control Points) manager, NEHA (National Environmental Health Association) certified food trainer, NRA (Nevada Restaurant Association) certified food safety trainer, a certified registered OSHA (Occupational Safety and Health Administration) trainer and a master certified food executive. Chef Norman has trained through the FDA (Food and Drug Administration) in the areas of foodborne illness investigation, agro-terrorism and food systems disasters.
He is a member of the Casino Management Association, International Food Safety Council, Black Culinarian Association and Nevada Food Safety Task Force, Stop Foodborne Illness, and FAAN (Food Allergy and Anaphylaxis Network).
Awards and Recognition
- Nominated for Culinarian of the year, 2010
- Emcee for Food Safety Day in Chicago
- Nominated for the National Restaurant Association Best Neighbor Award
- Guest Speaker at the 2010 FAAN conference in Las Vegas
- 2010 FAAN Walk for Food Allergy plaque in appreciation of volunteer activities
- 2011 FAAN Walk for Food Allergy Las Vegas, NV Committee member
- 2012 Guest Speaker for Nevada Food Safety Task Force Conference
- 2012 FAAN Walk for Food Allergy Las Vegas, NV Honorary Chair
Please email us at email@example.com with any dietary concerns you may have after buying conference tickets. We will be letting Chef Norman know of all concerns so we can ensure a wonderful experience and stay at the Food Allergy Bloggers Conference!
At the supportive “Allergen Safe” South Point Hotel Casino (in the kitchen). With NV Teen recruitment walk chair, Scott Gordin, NV Honorary Teen Chair, Kendall Hollinger, NV Walk committee chair, Chef Keith Norman, NV Walk Director, Dana Gordin, NV walk volunteer, Matthew Gordin NV walk volunteer, Kim Hollinger. Check out all the food allergy awareness posters! The South Point is also a proud sponsor of the FARE walk.