Class of 1975
“It is with great pleasure that I announce Chef John’s appointment,” said Edward J. Galizia, Dean of Academic Affairs of The Art Institute of Fort Lauderdale. “With more than 25 years in the food and hospitality service industry, he brings a level of expertise and experience in developing culinary programs for students seeking careers in the culinary arts field.”
Kane was a chef instructor at The Art Institute of Fort Lauderdale from 2003 to 2004 and taught bachelor’s and associate’s degree seeking students. He then went to Le Cordon Bleu College of Culinary Arts in Miami where he was the Lead Chef Instructor. In addition to his current position at The Art Institute of Fort Lauderdale, Kane currently serves as President of the American Culinary Federation Greater Miami Chapter and intends to begin a student chapter at the college. He is also an advocate for his students to gain real world experience participating in community charity events such as the upcoming Taste of the NFL and Operation Chef Teddy.
A Certified Executive Chef and a Certified Culinary Educator, Kane holds a Master of Science in Hospitality Management from FIU. His plan is to impart his expert knowledge to his students from his experiences at a variety of top restaurants and resorts including Caesar’s Tahoe, State Line, Nevada; The Grand Bay Hotel in Coconut Grove; and The Naples Beach Hotel and Golf Club, in Naples, Florida.
For information about The Art Institute of Fort Lauderdale’s www.aifl.edu Culinary Arts degree programs, contact 1.800.275.7603.
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