Student, professional chefs will compete at Midwest Culinary Institute
April 15, 2011
Who
Approximately 70 student and professional chefs from Greater Cincinnati and across the country
What
Annual National Hot and Cold Food Competition
When
Saturday, April 16, 10 a.m. – 4 p.m.
Sunday, April 17, 10 a.m. – 12:30 p.m.
Where
Midwest Culinary Institute at Cincinnati State Technical and Community College
The Greater Cincinnati Chapter of the American Culinary Federation will host its annual competition this weekend at the Midwest Culinary Institute.
Student and professional teams from as far away as San Diego, New York, and Detroit will be competing against local students and chefs for national medals. All available spaces in the competition have been filled, with 69 chefs and students competing.
This competition, which involves the preparation of both hot and cold dishes, is regarded as one of the premium events of this kind in the American Culinary Federation’s national calendar.
The competition will run from 10 a.m. to 4 p.m. Saturday, April 16 and from 10 a.m. to 12:30 p.m. Sunday, April 17 at the Midwest Culinary Institute on the campus of Cincinnati State Technical and Community College. The cold food and pastry displays will be open to the public from noon to 4 p.m. Saturday, April 16, and members of the public may view the hot food competitions as these professionals and students compete to win national gold, silver, or bronze medals.
For further information please contact John Kinsella, Certified Master Chef, at 513-967-4067 or e-mail him at jkinsella@cinci.rr.com.
