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While growing up
in the Los Angeles area, Jack A. Batten, CEC, wanted to be a teacher
or a chef as he shaped his personal goals. Today, he is both a
culinary educator and a certified executive chef. Chef Batten's
35-year culinary career has taken him from Los Angeles through
Dallas and Memphis to the metropolitan Washington, DC area working
in corporate dining, hotels, and restaurants. He has worked in
nearly all facets of the culinary industry with a career that
began in the fast food industry and has continued through hotel
coffee shops to five-star cuisine restaurants and encompassed
a wide range of cuisine. With this breadth of professional experience,
there are very few events that faze him - whether it's a black-tie
gourmet event for groups that have included heads of States or
a special event for 3,000 that featured individual ice carvings
or a personal event for 150 prepared on a four-burner stove (no
oven) and a backyard grill.
Chef Batten, who became an Eagle Scout, discovered his knack for teaching while he participated in the Boy Scouts of America. Throughout his professional culinary career, Chef Batten has found as much or more satisfaction in teaching others how to cook as he has had in perfecting and exhibiting his own craft.
Chef Batten owns and operates Chef Professor bringing personalized culinary instruction into the homes of his students -- some are busy, working professionals who've had little time to learn about cooking on their own, some are gourmets or frustrated gourmets, and some want to learn about specific cuisines and some just want to learn how to cook something as well as their mothers or mother-in-laws.
Chef Batten participated in a seven-state department store demonstration tour focused on Regional American cuisine in the early 1980's. Chef Batten also has presented decorative cooking demonstrations to fascinated 4th-6th grade students in Arkansas, Missouri, and Tennessee - where children learned that apples could be beautiful birds. Chef Batten has taught culinary arts through the continuing education programs of Prince Georges Community College and Anne Arundel Community College offering classes such as Gourmet Cooking Simplified, Northern Italian Cuisine, Contemporary Southern American Cuisine, Hors D' Oeuvres and Appetizers, and Mediterranean Cuisine. He also works with the American Culinary Federation (ACF) apprenticeship programs associated with the Nation's Capital Chefs' Association.
Chef Batten was 2001 and 1998 Chef of the Year for the Nation's
Capital Chef's Association (NCCA) and received the 1996 Chef Professionalism
award. With that association, Chef Batten served as Chairman of
the Board, served three years as President and four years as secretary
of the organization. He has been chair for the NCCA Culinary Arts
Salon. Batten is involved with the the Annual Diabetes Gala to
benefit Diabetes Research and Education Program of Georgetown
University improving the lives of children with diabetes through
free educational programs, support group and research to find
a cure. Chef Batten has won both Gold and Silver Awards in culinary
competitions.
Chef Batten is a member of the American Culinary Federation.
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