Certified Culinarian
I earned my Certified Culinarian!
Tag: cooking
Hydrocolloid Recipe Collection version 2.1 Released
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…
Wendy's Cake is a Winner!
This cake by Wendy just won Best Of Show at the Butler County Fair. Congratulations!
I think we can retire on the prize money.
Jenn-Air Dual-Fuel Installed!
Finally, after dealing with the crappy, original glass-top electric range in our house for as long as possible, I’ve had enough. Generally, modern glass-top electric ranges run the spectrum from crappy to very good. This old battlehorse was probably the very first one ever built,…
International Culinary Olympics, 2008
I’ve been invited to participate in the International Culinary Olympics (http://www.culinary-olympics.com) as part of a 5-man team called the 2008 Midwest Culinary Institute Olympic Team (http://www.culinarymasters.org). We are one of 8-12 regional teams from the United States attending the world-wide competition. We’re traveling to Erfurt,…
Meet The Team
Team Manager
Richard F. Potter, CEC, PCEC, CCA, AAC
Executive Chef / Owner at Stringtown Bar & Grill, Florence, KY
Competitors 
Alan J. Neace Sr., CEC, AAC
Culinary Instructor at Midwest Culinary Institute, Cincinnati, OH
Greg M. Skibinski, CEC
Executive Chef at Western Hills Country Club, Cincinnati, OH
Assistants to the Chefs 
Andrew Vogel, CC
Adjunct Culinary Instructor at Midwest Culinary Institute, Cincinnati, OH
Brian Willis
Culinary Student at Midwest Culinary Institute, Cincinnati, OH
In the air to Germany!
Everything is done… We had a final fund raiser last night at Midwest Culinary Institute with “action stations†dotted around the Summit Dining Room. (The dish I prepared was a fork-tender tornedeau of beef on a crouton with a rich mushroom demi-glace and topped with…