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Chef Ken L. Polk

In 2017, Batter & Berries welcomed it’s new Executive Chef, Chef Ken Polk!

A native Chicagoan, Chef Ken attended Whitney Young and Thornton High Schools and later attended the University of Illinois and Southern Illinois universities.  He studied Culinary at the Cooking Hospitality Institute of Chicago and most recently received his M.B.A in Hospitality Management from Johnson & Wales University.

Chef Ken brings 2 decades of culinary experience.  He has held positions a Chicago’s OneSixtyBlue, The Ritz Carlton in Atlanta and Aramark corporate dining to name a few.  He and his team have cooked for discerning clientele throughout Chicago land at events like AHHH Fest by Common and the West Side Music Fest.  In addition Chef Ken also taught culinary at the high school and professional level, helping to mold the next generation of top chefs.

New Special…Seared Scollops!
Pan Seared Sea Scallops served atop Potato Fennel Gratin, Egg White & Cheddar Omelet & melted Leeks -w Apple Dill Cream & Chili Sauces!!

 

Weekly French Toast flavor #198…White Chocolate Peppermint!

White chocolate and peppermint batter and garnished with Handmade White Chocolate holiday candy pieces and a white chocolate sauce!!
Chocolate pieces were made in Collaboration with My Chocolate Soul and it’s Award winning Chef Ramona Thomas!!

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