Ian Keith '97

Ian Keith

IAN KEITH ‘97 is chef manager at Harvest at the New Jersey Institute for Food, Nutrition, and Health at Rutgers University, where he works on culinary development and instruction. He is also the chef responsible for managing quality control and education on culinary excellence for Rutgers University Dining Services. Ian's most recent accolade is with conceptualizing and launching Harvest, a plant-centric and sustainable café concept that is used as a platform for integrating culinary health and wellness into the dining program at Rutgers University division-wide. At Rutgers Dining Services as a whole, he is tasked with the evolution and advancement of principles and programs that foster and promote sustainability and health. At the institute, he jointly designs menus and recipes for national research on digestive health and childhood development with the Department of Nutrition. He is a collaborator on experiments within the Departments of Plant Biology and Plant Pathology on commercial niche crop viability within the State of New Jersey. In the university food science community, he is an authority and lectures frequently on quantity and experimental foods. Ian is a second-generation graduate of The Culinary Institute of America. His career has had a path through cooking macrobiotic diets at the Ritz-Carlton Hotelier, directing operations for James Beard Award-winning restaurants, to establishing Northeast Organic Farming Association certification for small farms. He is also a member of the Menus of Change University Research Collaborative. (New Brunswick, NJ)