Cincinnati State’s Midwest Culinary Institute to host Hospitality Week October 7-10
October 6, 2008
Renowned chefs from across the United States will visit the campus of Cincinnati State Technical and Community College this week to teach students the finer points of the culinary arts — and discuss career prospects. As part of the Midwest Culinary Institute’s Hospitality Week, chefs from the Greenbrier, Walt Disney World Resort, Starwood Hotels and Resorts Worldwide and other well-known venues will put on cooking demonstrations in the Institute’s state-of-the-art culinary demonstration theater on the Cincinnati State campus. The Hospitality Week program will also include opportunities for students to network with potential employers from a variety of companies in fields ranging from health care to country clubs to casinos. Also on the agenda is a presentation by University of Cincinnati professor Grace Yek on “molecular gastronomy’’ – the science of cooking. Among the scheduled presentations:
Tuesday, Oct. 7:
2 p.m. – Kat Kessler, Pastry Chef, Netherland Hilton Hotel (Cincinnati) Pastry demonstration and career discussion
4:30 p.m. – Pauli Milotte – Chef, Walt Disney World Resort (Orlando, Fla.) Cooking demonstration and career discussion
Wednesday, Oct. 8:
9 a.m. – Pauli Milotte, Chef, Walt Disney World Resort Coop presentation and interviews
2 p.m. – Grace Yek, University of Cincinnati Molecular gastronomy presentation and UC Culinology information session
Thursday, Oct. 9:
2 p.m. – Christoph Leu, Corporate Chef, Starwood Hotels and Resorts Worldwide
Presentation, sustainable business practices
Friday, Oct. 10: 10 a.m. – Peter Timmins, Master Chef, T he Greenbrier (White Sulphur Springs, W. Va.) Cooking Demonstration
11:15 a.m. – Panel Discussion
Andrew Gaynor, Compass Group
Mike Van Fleet, Corporate Pastry Chef, Kroger
Scott Schmidt, Regional Director, Mitchells Fish Market
Christoph Leu, Corporate Chef, Starwood Hotels and Resorts Worldwide
All cooking demonstrations will be held in the Demo Theater at the Midwest Culinary Institute, located in the Advanced Technology Learning Center on the Cincinnati State campus.
Media parking is available in the Central Parkway Garage.
The Midwest Culinary Institute is the culmination of a 35-year-old program that trains students for careers as chefs, dieticians and hospitality industry managers. It offers one-year certificate programs and two-year associate degrees, along with baccalaureate culinary and hospitality programs in conjunction with the University of Cincinnati. The Midwest Culinary Institute also offers community cooking classes and operates a student-run retail bakery, Bakery Hill, and a fine-dining restaurant, The Summit, that is open to the public.
Cincinnati State Technical and Community College offers more than 75 associate degree programs and 40 certificate programs in business technologies, health and public safety, engineering technologies, humanity and sciences and information technologies. Some 14,000 students are enrolled annually at in credit and non-credit classes. Cincinnati State has the largest co-op program among two-year colleges in the United States.
