Runs with knives!
On Saturday, November 15, 2003, Wendy & I opened our house for the second annual HIGH END APPETIZER & DESSERT PARTY. What’s a HIGH-END APPETIZER & DESSERT PARTY, you ask? We asked that each couple bring a high-end Appetizer OR high-end Dessert, and (at least)…
Jacques Pepin discussed THE APPRENTICE: MY LIFE IN THE KITCHEN at Joseph-Beth Booksellers in Cincinnati on May 27, 2004.
If you click here, a new window will open with pictures from Drew’s culinary training at CSTCC. I hope you enjoy viewing the pictures… You can even add a comment if you’d like.
My current plan is to take this term (Fall 2004) off, and then to take a class or two each subsequent term to keep my hands in it.
Top regional chefs showcase the eleven state-of-the-art kitchens at Midwest Culinary Institute to benefit the Cincinnati State College Foundation culinary scholarships.
On Monday, June 13, 2005, I had the opportunity to work side-by-side with Chef Jean-Robert de Cavel, owner and chef of Cincinnati Ohio’s Jean-Robert at Pigall’s at 7 Days for SIDS: A One Week Fundraiser for Sudden Infant Death Syndrome, an event that he and his wife Annette founded after losing their daughter Tatiana to SIDS in June of 2002. In the past two years, this annual event has raised over $80,000 for SIDS education, research, and parent support and has funded the Tatiana de Cavel scholarship fund at the Midwest Culinary Institute at Cincinnati State Technical and Community College.
Tonight’s dinner was rather simple, since Wendy & I were both busy today. Wendy went to work on the set for LITTLE SHOP OF HORRORS which opens in early May at Falcon Theater. I went to Coney Island to work in Cafe des Fluer, a…
