Kenny Magana has a passion for food and fatherhood — and is accomplished at both. After studying math and chemistry in college, he turned his focus to culinary arts and cultivated an impressive career as a chef and pâtissier in Las Vegas, working for celebrity chef Wolfgang Puck and competing on the Food Network. Magana has called Exeter Township home since 2013 and is now working as a research and development manager for Reading-based Sweet Street Desserts and spending as much time as possible doing something even sweeter: making memories with his three young sons — William, 7, Michael, 5, and Andrew, 4.
Q: I know you’re relatively new to Berks County, so where are you from? Did you always want to be a chef?
I’m from Chicago. Growing up, I was interested in math and chemistry, so after high school I went to college, thinking I’d make a career in a field like that. But I changed direction and transferred to culinary school. I worked at Wolfgang Puck’s Spago in Chicago for a few years before heading to Vegas, where I got a chance to work with some really amazing chefs like Todd English, Alex Strata and Eugene Ess.
Q: What drew you to pastry work?
Actually I didn’t start out in pastry; I’m as much a savory chef as a pastry chef. At my previous job I used to joke they got two for the price of one because I was as capable and comfortable creating savory menus as dessert menus; they leaned on me a lot. I really enjoy it, but working as a pastry chef involves a lot of detail.
Q: And dessert work led you here.
Yes, Sweet Street is so well known, but I had never heard of it before I applied for my position. Once I learned about it, I was so impressed; everything is amazing. It’s different from what I used to do – translating recipes from 24 portions to thousands presents a different kind of pressure, but the math and science background has helped. I’ve come full circle. The best part is I get to work with incredibly creative people. Our team has a crazy amount of talent and I’m fortunate to be able to be part of that every day.
Q: Your unique talent has led to some extraordinary opportunities, including your appearance on Food Network’s Spring Baking Challenge last year. What was that like?
It was a great experience. I have eight lifelong friends now, after competing with them. I almost made it to the final round, but, ultimately, it’s a TV show. As such, it’s about how people come across on camera, what kind of story the producers can build around them and keeping viewers in suspense. It was intense, but I would do it again. I had a good time.
Q: Professional kitchens are intense too, so how do you relax when you’re not in one?
I spend time with friends. For fun, I play pool and volleyball, but my real joy is spending time with my three boys. Unlike working long hours in my previous jobs, which kept me from being home for their milestones and making memories, I now have a life balance that allows me to cook, play and savor time with my kids. And we love it here. We can be outside and not melt like in Vegas [laughs], my sons really enjoyed camping last summer and there’s snow in winter. I feel like I have the best of both worlds. I’m so grateful for my work and living here.
by Michelle E. Biggerstaff | photo by John A. Secoges, Secoges Photographics
