KEITH BATTS, professionally known as Chef Batts, was born in Nashville, TN. As founder and Chief Executive Officer of Chef Batts, LLC, Keith has branded himself as the front-runner of the new millennium chef. After receiving his Bachelor’s degree in Business Management from Tennessee State University, he decided to pursue his dream of becoming a chef. In pursuit, Charlotte, NC is where Keith went next. In Charlotte, he received his culinary arts degree from Johnson & Wales University with magna cum laude honors. Upon graduation, Keith returned home for an internship with Tomkats Catering. While on the Tomkats team, he traveled to the well-known Bonnaroo Music Festival, to prepare foods for the featured artists and their guests. He also served as a Sautee chef with Saffire Restaurant and Bar in Franklin, TN. Looking to enhance his experiences Chef Batts went on to work for the prestigious Old Hickory Steak House at Opryland. He is currently the Director of Food Services at the Martha O’ Bryan Center, a nonprofit that provides family services to the East Nashville area. He provides over 1,100 healthy meals and snacks to the surrounding area through his role as Director of Food Services.
In 2011 Chef Batts, LLC was born, where Chef Batts crafted his unique style of event catering, personal chef, and cooking demos. Chef Batts found his niche in converting everyday cuisines into haute cuisine while educating his friends and family on new techniques and expanding their “palateâ€.
In 2014 Keith ‘Chef ‘ Batts founded Cookies by Keith. He was asked to make chocolate chip cookies as his role as Director of Food Services. At the time Chef had never made cookies before, however, he did it anyway. It took him 100 cookies before he got the recipe right and he did it all in one night. People praised the cookies so much he decided to make more flavors and sell the cookie. As a result, he crafted a delicious gourmet cookie with no preservatives that are sold in various stores in Nashville, online, and other state locations.
Chef Batts has been featured on Nashville’s own Talk of the Town broadcasted on Channel 5 news more than once. He has also been featured in various magazines such as Stay On The Go, Edible Nashville, Nashville Scene, NATIVE, and more. He won the People’s Choice Award at the 2016 Foodbank Throwdown hosted in Nashville, TN. In 2019 Chef was select to be the Chef for the NFL Drafts Inner Circle. Currently, Chef Batts is the CEO of Chef Batts, LLC and Cookies by Keith, LLC where he provides personal/private chef, weekly meal prep, cookie, and catering services.
Chef Batts is sharing his dream with local students through his partnership with the YMCA Y-CAP program by hosting cooking demos for the youth at the YMCA weekly, where he teaches the students about healthy cooking along with the opportunity to cook alongside Chef Batts. Philanthropy is very important to Chef Batts. He and other sponsors hosted the annual 100 Turkeys Drive where 800 full thanksgiving meals are prepared by Chef Batts and volunteers to be given to families in need. He has also shared his dream with organizations like Community Food Advocates to bring healthy alternatives to the unhealthy snacks kids eat. Chef Batts has revolutionized culinary arts through executing his contemporary and fresh mode of cooking.
SwagHer: How would you describe your swagger? What makes Keith, Keith?
Keith: I would describe my swagger as confident, hardworking, and passion driving.
SwagHer: What do you enjoy most about being a chef?
Keith: The thing I enjoy best is watching people eat my food.
SwagHer: How do you set your brand apart or what do you think makes Chef Batts unique?
Keith: The things that set my brand apart is my from-scratch cooking, bold flavors, and great presentation.
SwagHer: What is the biggest obstacle you’ve overcome whether personally or professionally and how did you do so?
Keith: My biggest obstacle was stepping outside my comfort zone. I overcame that by moving to Charlotte, NC to attend Johnson and Wales University Culinary school.
SwagHer: What tips for success or words of encouragement would you share with aspiring chefs?
Keith: The tips for success I would give to aspiring chefs are, practice makes perfect and taste everything you cook.
SwagHer: How do you practice self-care?
Keith: I workout once a week and I don’t work after business hours.
SwagHer: What’s one piece of advice you’d like to share with young black men that you wish someone had shared with you?
Keith: The piece of advice I would give is you reach your greatest potential when you leave your comfort zone.
Before we let you go, we need a simple recipe for Quarantine 2020.
Chef Bats’ Crab Mac and cheese
1-quart pasta, cooked
1 cup crab meat
1 quart heavy cream
1 quart shredded cheddar
1 pint shredded Parmesan
1 tbsp. Salt
1/4 tsp. Granulated garlic
1 tsp. Ground black Pepper
Preparation
- Mix pasta, cheese, crab meat and spices in bowl. Then put in pan.
- Add heavy cream to pan and mix.
- Cover, place in oven at. Cook for 30 minutes on 350.
- Remove from oven stir the Mac and cheese. Cover with cheese.
- Cook uncovered until cheese melts.
Do you have any upcoming events or projects that you care to share?
Yes, Starting April 13, 2020, I will be starting my Zombie Kitchen concept. Zombie Kitchen is a kitchen that prepares from scratch gourmet restaurant meals but has no dinning area for walk-in customers. Also I’m always available to travel to any city to cater or personal chef.
Please list your website and social media.
Instagram:Â @chefbatts @cookiesbykeith
