Tag: cooking

Germany Wrap-Up

Germany Wrap-Up

It’s been an absolutely amazing, exhausting, enjoyable visit to Germany. The kind folks at the Quality Hotel in Gotha made us feel welcome and appreciated as we prepared for and participated in the 2008 International Culinary Olympics in Erfurt Germany. The hotel chef and the…

About the Culinary Olympics

About the Culinary Olympics

The IKA, the so-called Culinary Olympics, is among the most prominent of culinary competitions. Held every four years, the most recent was held in Erfurt Germany, in October 2008 and was the 23rd competition. Competing for medals and top honors were a record 32 national…

Chef Greg Skibinski’s Category B Entry

Chef Greg Skibinski’s Category B Entry

PA220198 The following is Chef Greg Skibinski’s Category B Entry in the 2008 International Culinary Olympics in Erfurt Germany. Photos after the jump.

  • West Side Three Course Meal
    • Smoke Roasted Squab Breast with Cucumber
    • Black Peppercorn Creamy Herb Sauce=-=-
    • Poached Lobster Tail with Corn Custard and Turned Potatoes in Broth=-=-
    • Grand Marnier Mousse with Macerated Fruit and Duet of Passion Fruit and Pomegranate Sauces
  • Owensville Duck Platter for Two
    • Roasted Leg of Duck
    • Duck Breast and Shiitake
    • Sweet Potatoes
    • Vegetable Accompaniment
    • Essence of Orange Duck Jus
  • St. Omar Wild Boar Chop
    • Cous Cous
    • Vegetable Medley
    • Natural Jus
  • Mediterranean Roulade
    • Turkey Tenderloin
    • Poached Pear
    • Polenta
    • Haricot Vert
    • Turkey Reduction
  • Quinoa a la Quito
    • Quinoa Stuffed Cabbage Wrap
    • Vegetable Terrine
    • Stuffed Portabella Mushroom
    • Sweet Chili Sauce
  • Terra Haute Striped Bass
    • Onion Tart
    • Rutabega
    • Fennel Sauce

Continue reading Chef Greg Skibinski’s Category B Entry

Chef Alan Neace’s Category A Entry

Chef Alan Neace’s Category A Entry

The following is Chef Alan Neace’s Category A Entry in the 2008 International Culinary Olympics in Erfurt Germany. Photos after the jump. Turkey Platter for Eight Nadine Roasted Turkey Breast Tewis Style Corned Turkey Thigh Applewood Smoked and Stuffed Burlington Wing Kinsella Neck Sausage with…

Joanne Drilling to leave Slims Restaurant

Joanne Drilling to leave Slims Restaurant

Chef Joanne Drilling will leave Slims Restaurant to take the Executive Chef position at Murphin Ridge Inn. Drilling has been Executive Chef at Slims since late 2008. Her last day at the helm at Slims will be Saturday, Feburary 6, 2010.

Opening Night at Jean-Robert’s Table 2010-08-10

Opening Night at Jean-Robert’s Table 2010-08-10

Last night, Tuesday August 10, 2010, was the opening night at Jean-Robert’s Table, the long-awaited new restaurant by Jean-Robert de Cavel. I’ve been working there to assist with the opening, and will continue to work there as my “moonlighting” restaurant job. Jean-RobertsTableLOGO

There are several pictures from the evening here, but below is one of which I am especially fond. It shows all the kitchen staff that are/were affiliated with Midwest Culinary Institute, where I am proud to be an adjunct instructor, along with Mr. Dan Cayse and Dr. John Henderson from Cincinnati State.

JRTable-MCI-Crew

Andrew Vogel, CCC

Andrew Vogel, CCC

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…