Bill Billenstein
Bill Billenstein started his career in the kitchen at the age of 13 working on the weekends in a bakery and cafe in his home state of Connecticut. After several years of baking he decided that he wanted to pursue “hot” food and began his journey toward becoming a Chef. Since graduating from the Culinary Institute of America in St. Helena, California, Bill has worked with many acclaimed Chefs including Top Chef Masters Winner Chris Cosentino, and Jeremy Fox at the now defunct Michelin starred vegetable focused restaurant Ubuntu in Napa California. He has cooked in and run several restaurants in California, Montana, Arizona, South Carolina and is one of the founding members of the Virginia Tech Dining programs, “The Right Track” which was one of the first programs nationally to bring plant based meals to students daily . Bill spent several years leading the Guckenheimer at Google culinary team to create delicious plant forward options and dining experiences. Bill is currently based in the San Francisco bay area and is Sr Director of Culinary & Nutrition Strategy for ISS – Guckenheimer. Bill is an avid backpacker and hiker who has completed the entire John Muir Trail (270 Miles), Trans Catalina Trail, Grand Canyon, Mt Shasta, The Grand Sentier de la Côte Bleue, Mt Whitney and many more “Long Hauls” .
https://www.linkedin.com/in/billbillenstein/
Guckenheimer is a 57 year old food services company that was founded in 1963 by Stewart Ritchie, a Stanford medical student who saw there was a need for quality meals for his fellow students. Dr Ritchie began by selling artisan sandwiches in the school courtyard with his girlfriend and soon to be wife Jeanie. For the next few years Jennie helped Stewart with his business in between her nursing school studies and In 1967, They expanded to there first corporate dining location at Hewlett-Packard.
Guckenheimer partners with many of Fortune’s “100 Best Companies to Work For” to manage over 400 corporate cafes in 34 states across the nation.
About the author, Shawn
Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.
He the owner of multiple food service businesses, facilitates certificate courses for eCornell University and hosts the Business Chef Podcast.