Jean-Robert to be Chef in Residence at Midwest Culinary Institute

Chef Jean-Robert de Cavel has accepted the appointment as “Chef in Residence” at the Midwest Culinary Institute at Cincinnati State Technical and Community College.

“We are delighted to be able to keep such a talented chef here in the Tri-State,’’ said Dr. John Henderson, interim president of Cincinnati State.

“His enormous talent and worldwide connections to the culinary industry, along with his passion for food – and for helping others -- will be a huge benefit to the College,’’ Henderson said.

Dan Cayse, Vice President for Strategic Initiatives and Entrepreneurial Development at Cincinnati State, said the MCI offer was just one of those tendered to Jean-Robert from around the world.

“Jean-Robert has become a Cincinnati institution, and we want to keep him here,’’ Cayse said.

Jean-Robert de Cavel biography

Jean-Robert said he and his family enjoy Cincinnati, and that he was attracted by the quality of the faculty and the program at MCI.

“I am extremely excited about the opportunities and challenges that the position of Chef in Residence affords me. I bring over 30 years of knowledge, experience, and relationships to the Culinary Institute. It will be my pleasure to bring this practical real life experience to the students,” he said.

“I have always been a great believer in nurturing growth, and teaching while cooking,’’ he continued. “I believe we have a great opportunity to build and expand upon a wonderful program already in place at the Midwest Culinary Institute.”

Cayse said Jean-Robert will have a variety of responsibilities as part of what MCI officials believe is the first such “Chef in Residence’’ program at a culinary school in the United States. Among those responsibilities:

• Serving as a “Culinary Ambassador, not just for MCI, but the entire region.
• Interacting with MCI students in the kitchen, classroom, and in informal settings.
• Participating in special events and dining programs at Cincinnati State.
• Hosting and participating in community and philanthropic events.
• Promoting the professional development of chefs and culinary staff in the region.
• Helping MCI’s exceptional students develop apprenticeships and, upon graduation, job placements in restaurants around the globe.

Cayse said Jean-Robert would not be an MCI faculty member per se, nor would he be involved in the day-to-day operations of The Summit, the fine-dining restaurant on Cincinnati State’s Clifton campus. Rather, he said, Jean-Robert would “complement the work of MCI’s extraordinary faculty and enrich the opportunities available to faculty, staff and students.’’

Cayse noted that the North American chapter of the Maitres Cuisiniers de France will be visiting Cincinnati next month for its annual meeting. Previous meetings have been held in New York and Boston. He also noted that more than 40 visiting chefs have already incorporated a trip to MCI largely through the relationships of Jean-Robert de Cavel.

Cayse also said that MCI officials have been discussing with Jean-Robert the possibility of setting up a network of apprenticeship or co-op opportunities in his native country.

Henderson said he anticipates that Jean-Robert will also continue and expand his many philanthropic activities during his tenure as Chef in Residence.