Runs with knives!
Wednesday, September 3 2003 was my first evening of culinary class. Tonight’s class was Theory of Cooking from 5:00-7:50pm followed by practical work in the kitchen from 8:00-10:30pm. After leaving my office at 4:30, I made my way to CSTCC for my 5:00 class. I…
Today was the first Saturday practical class. Getting up early and donning my uniform (minus my still-missing clogs), I drove down to the kitchen at CSTCC for our Saturday class. The class is scheduled from 8:00am-1:00pm. I was rather surprised that everyone in our Theory…
Top regional chefs showcase the eleven state-of-the-art kitchens at Midwest Culinary Institute to benefit the Cincinnati State College Foundation culinary scholarships.
This evening, I participated in the ONE NIGHT, TWELVE KITCHENS event at the Midwest Culinary Institute at Cincinnati State Technical and Community College. This is the second annual occurance of this fundraising event. The monies raised benefit the students in the Culinary program. Read more…
On Sunday, November 12, 2006, a few days of involvement on my part (and many, many additional days involvement on the part of Chef Neace and other employees of Cincinnati State) came to fruition with the serving of a recreation of the last dinner served…
Tonight’s meal was just scraps of items left from the recreation at Cincinnati State of the last meal aboard the Titanic. I was the sous chef for this party, and it went pretty well. Dinner was leftover chicken, fish, beef, and vegetables.
After working at my day job, I headed down to Jean-Robert at Pigall’s to work a party with Raymond in the third-floor kitchen. The atmosphere in the main kitchen was very different than when I work on Saturdays. Saturday nights are very busy at the…