Runs with knives!
 One Night, Twelve Kitchens April 29, 6-9 pm Midwest Culinary Institute at Cincinnati State College  Top regional chefs showcase the eleven state-of-the-art kitchens at Midwest Culinary Institute to benefit the Cincinnati State College Foundation culinary scholarships. I have participated in this event for the…
I haven’t blogged about this because I’ve been too darned busy with it, but wanted to talk about the fact that I’ve been hired as an adjunct culinary instructor at the Midwest Culinary Institute (“MCI”) at Cincinnati State Technical and Community College. After shadowing for…
We’re heading toward the end of our BASIC COOKING 1 class at Cincinnati State Technical & Community College’s Midwest Culinary Institute… We just finished the 1st night of the 8th week (out of 9 weeks), which means we’ve got three more class meetings ahead of…
On June 24, 2008, version 2.1 of the hydrocolloid recipe collection edited by Martin Lersch was released. This excellent collection is a useful (and free!) resource for those of us interested in molecular gastronomy. See below for download links for the PDF of the current…
This is a picture of a vegetable y-peeler. Sometimes, I need to find this picture when friends ask me what kind of peeler they should purchase to peel vegetables. Most recently, a friend wrote to ask about the best tool for peeling asparagus. This is…
I passed my American Culinary Federation Certified Chef de Cuisine (CCC) examination in an intense 3-hour practical examination today (after previously completing a paper exam and three 8-hour refresher courses)! Tonight, Wendy and I celebrate! (And today is Achilles’ 3rd birthday, so happy birthday to…