Keith Schroeder

Keith is the author of Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing (Oxmoor House / Time Home Entertainment, October 2014). He also writes a monthly "Cooking Class" column for Cooking Light magazine.

Originally from Long Island, Keith Schroeder learned food by stepping outside of the kitchen with a commitment to roam neighborhoods, meet people, honor cooks, and try everything they put in front of him.

Keith became one of the youngest to be named executive chef of the New England Culinary Institute at age 28.

A chef for over 20 years, Keith started High Road Craft Ice Cream in 2010. His primary mission: to provide high-quality ice cream to chefs, restaurants, and hotels.

High Road's Bourbon Burnt Sugar is a Specialty Food Association sofi Award winner. High Road has also earned recognition from O Magazine, The New York Times, Travel + Leisure, Bon Appetit, Serious Eats, and Alton Brown’s “Alton Browncast.”

Keith’s most inspired cooking is done at his home in greater Atlanta with his wife and two teenage children.