Kenneth Trout CEC, CCA, AAC
After graduating from Johnson and Wales University in 1980, Ken began his Culinary Career in Atlantic
City at Resorts international Hotel and Casino, starting as a Garde Manger Cook. From the humble
beginning as a cook, knowing what his calling was, he took great pride in working for many professional
chefs, from whom Ken learned that as a professional you will succeed. Every day he wears his uniform
and toque with pride at the Brighten Steak House and working his way through to the prestigious La
Palais Restaurant.
Chef Ken's career began to progress and he had the opportunity to open Trump Plaza and Trump Castle,
moving up as Chef Garde Manger. When the opportunity arose, Ken took a position at the Sands Hotel
and Casino, beginning as their Chef Garde Manger and rising to become the Assistant Executive Chef.
From there, Ken moved to the Philadelphia Park Race Track/Parx Casino as their Executive Chef. After
leaving Parx he took the position of Corporate Executive Chef of Icon Hospitality in Galloway, New
Jersey, overseeing their four properties, the Carriage House, Gourmet Italian Cuisine Restaurant,
Gourmet Catering and Luscious & Sweets Gourmet Bakery.
This past July, Ken resigned this position and returned to Resorts Casino and Hotel. By doing this, it
allowed Ken to have a more stable schedule which would allow him to have more family time as well as
more time to mentor the young Culinary students which is a priority to Ken. Encouraging the students to
become involved with the ACF and the Chapter. In the short time since his change of jobs, Ken has been
able to reach out to more students by going into their College to personally reach out to them and be
available to them. By doing so, we have seen an increase in students attending our Chapters monthly
meetings as they are eager to join the Chapter. His encouragement to the students has always been
strong and has led them to participate in the Knowledge Bowl Team which won a Gold Medal at Chef
Connect Atlantic City 2019 and a Culinary Hot Foods Team which gained a tremendous amount of
knowledge by competing. The students are planning to compete this upcoming year as well.
Ken Trout has been a member of the South Jersey Professional Chefs Association for thirty-six years,
holding positions from Sergeant at Arms, Corresponding Secretary, Treasurer, to Second Vice President
as well as being Chef and Child Chairman, Membership and Certification Chairman and played an
instrumental role in the 1999 North East ACF Regional Conference. This past year Ken was instrumental
in the planning of the Chef Connect Conference head in Atlantic City 2019. Presently Ken is in his second
term as the President of the Chapter and feels very humbled and grateful to hold this position, one in
which he takes great pride to represent this Chapter.
Chef Ken feels that certification is vital and has progressed from a Chef de Cuisine, to Certified Executive
Chef and most recently a Certified Culinary Administrator. He also feels very strongly about mentorship
for the youth are the future and we must encourage and support them on their journey to
Professionalism within our craft. Ken is also a member of the Chaine des Rotisseurs since 2001, starting
as a Chef Rotisseurs and last spring receiving the Maitre Rotisseurs Title.
Ken has been awarded Chef of the Year, Member of the Year, the Chefs Professionalism awards as well
as the ACF Achievement of Excellence Award and the ACF Cutting Edge Award. In 2016 Ken was inducted
into the American Academy of Chefs and serves as their Sergeant at Arms, as well as being on their
Nominations and Elections Committee and Special Projects Committee. This past February Ken was also
elected to be the ACF Northeast Representative for the Nomination and Elections Committee. Chef Ken
was awarded the Presidential Medallion in February 2019. Ken is always seeking to achieve the highest
standards of Professionalism while mentoring young Culinarians.
Ken has been happily married to Meg for 36 years and is very proud of his three children, their spouses
and his five grandchildren. Ken enjoys volunteering his time with the Southern Branch of our local
Community Food Bank, the Atlantic City Rescue Mission, The SOUPer Chefs Volunteers, and other
volunteer aspects with his fellow members of Professional Chefs Association South Jersey.
During the Chef Connect Conference in Atlanta, Ken along with two other Chapter Chefs presented the
"One Pot Meal" seminar, which was well received, so well in fact, that the National Community
Outreach program held during the last four Conventions has been spearheaded by the PCASJ Chapter.
They were very humbled to have received the National Humanitarian Award at the Convention in
Phoenix, Az. During the Chef Connect Conference in Atlantic City 2019 the Chapter held the first
Community Outreach Program at any Regional Conference, at the Salvation Army, which was very well
received. Ken feels it is a privilege to be able to give back whenever and wherever needed, and he and
the Chapter will continue to do so.
Executive Chef
ACF PCASJ President
President Professional Chefs Association of South Jersey