SIX COURSES: The chefs for entree

  • Tuesday, August 26, 2008 4:58pm
  • Life
Kris Gentry

Kris Gentry

KYLE CAMPISI

I was born in Denver, Colo., on March 16, 1989. I moved to Washington at age 1 and have been here ever since. I became interested in the culinary arts at the age of 16, while working at the Tracy Casthe. The chef, Scott Jones, inspired me to pursue my dreams of becoming a chef.

In the fall of 2007, I started the Culinary Arts Program at Renton Technical College. I am in my third quarter and currently learning hands-on experience for a fine-dining restaurant, The Culinaire Room, in the course of Ala Carte Cooking – line 3.

I am looking forward to successfully completing the program and finding long-term employment in the local fine-dining restaurants.

KRIS GENTRY

Hello, my name is Kris Gentry. I was born in Long Beach, Calif., and I came to Renton Technical College to gain the knowledge and skills to become the best cook I can be. I am currently a first-quarter student in the Culinary Arts Program.

My overall goal is to succeed at being a cook and to make people smile with the food that I prepare for them. For long-term goals, I want to succeed in all forms of cooking and accept a position in a fine-dining restaurant in the local area.


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