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The Chef’s Garden: Sustainable Agriculture in Practice

Farmer Jones addresses group

The Chef’s Garden: Sustainable Agriculture in Practice
“Farmer’’ Lee Jones is an iconic presence in the culinary world. He has become one of America’s best known farmers, largely on the strength of his relationships with chefs across the nation, his appearances on such television shows as “Iron Chef America’’ and interviews he’s given with reporters from publications ranging from the Wall Street Journal to Bon Appétit.

In a recent appearance before students and industry professionals at Cincinnati State’s Midwest Culinary Institute, Farmer Jones offered some insight into his family’s unusual story. He also used the opportunity to encourage his audience to embrace sustainable agriculture – a concept that in Jones’ view has not only an ecological meaning, but a common sense financial one as well. Read more

 

Summit Restaurant guests will get close view of ‘trade secrets’

(05/25/11) Chef Sean Kagy and his friends at The Summit Restaurant will be taking the stage in June to let guests in on some “trade secrets’’ – and then let them taste the results. On Saturday, June 11, Kagy will host a special dinner. First, in the Midwest Culinary Institute’s Demonstration Theater, he will give a step by step explanation of what it takes to expertly prepare Salmon en Croute with Lobster. Then, guests will head upstairs to The Summit Restaurant and enjoy a three-course meal featuring the dish that everyone just learned all about: Salmon en Croute with Lobster. Read more

Pastry capstone provides sweet ending

(03/16/11) The last week of the term is always a lot of fun at Cincinnati State, at least for those of us who get to watch what the students are doing in their capstone courses – so named because they are designed to be the final piece in the educational arch, the chance to show off everything they’ve learned in their major. Read more

Cincinnati State team wins silver at Culinary World Cup

(12/10/10) A team from Cincinnati State’s Midwest Culinary Institute won a regional Silver Medal during the Villeroy & Boch Culinary World Cup at the recently-concluded Expogast 2010. The competition was held over Thanksgiving Week in Luxembourg. It attracted more than 2,500 chefs and confectioners from 53 countries. The five-day event included individual competitions as well as entries from 25 national teams, 10 national military teams, 10 national junior teams and 10 collective catering teams. Read more

Sean Kagy is new chef de cuisine at the Summit Restaurant

(12/2/10) Sean Kagy, a veteran of the Maisonette, the Cincinnatian Hotel and other fine dining venues in Cincinnati, Chicago and Washington, D.C., has been named chef de cuisine at the Summit Restaurant at the Midwest Culinary Institute. Kagy will not only manage the restaurant, he will play an instrumental role in the education of the MCI students who work there. Read more

Iron Chef Contender and Food Network Host Ming Tsai to hold demo at Midwest Culinary Institute

(10/29/10) The Midwest Culinary Institute at Cincinnati State will host Iron Chef contender and Food Network host Ming Tsai on Friday, Nov. 5. He will give a cooking demonstration at 2 p.m. in the demonstration kitchen auditorium at the Midwest Culinary Institute, located on the main campus of Cincinnati State Technical and Community College. He will be assisted by Master Chef John Kinsella from the Midwest Culinary Institute. Read more

Board authorizes negotiations for Middletown campus

(10/27/10) The Board of Trustees of Cincinnati State Technical and Community College has authorized negotiations aimed at establishing a campus in Middletown. The unanimous vote Tuesday (Oct. 26) came after representatives of the City of Middletown approached Cincinnati State about setting up a campus in downtown property that it owns or proposes to acquire. The property includes the historic (1922) Manchester Inn, a 78-room hotel with a restaurant and banquet hall; a former senior citizens center and a former Cincinnati Gas & Electric building that currently houses The Middletown Journal. Read more

Cincinnati State hosts Disney scholarship events

(10/14/10) Cincinnati State Technical and Community College is partnering with the Walt Disney World College Program for a series of events Thursday, Oct. 14 and Friday, Oct. 15. This project provides $1,000 scholarships toward tuition and books at Cincinnati State to students who successfully complete the Disney College Program, essentially a co-op experience at Walt Disney World. Read more

Midwest Culinary Institute chef wins international recognition

(9/13/10) Rick Potter, a well-known chef in Northern Kentucky and an instructor at the Midwest Culinary Institute, has been inducted into the Panamerican Forum of Professional Culinary Associations. Potter has been traveling to Central and South America for the past eight years to participate in culinary events and serve as a judge in cooking competitions. The Panamerican Forum represents culinary associations in Mexico, Central and South America. Read more

John Pepper, Disney will partner with Cincinnati State for scholarship project

(9/14/10) Representatives of the Walt Disney World Resort and College Program will visit Cincinnati State Technical and Community College Oct. 14 and 15 to help raise funds for the Cincinnati State Disney Scholarship Project. This project provides $1,000 scholarships toward tuition and books at Cincinnati State to students who successfully complete the Disney College Program, essentially a co-op experience at the Disney resorts. The Midwest Culinary Institute at Cincinnati State, along with the College's hospitality program, has a longstanding partnership with the Walt Disney World Resort. Scores of Cincinnati State students have worked in the kitchens and throughout the resort properties at Disney World in Orlando, Florida, taking advantage of the unparalleled customer service training offered by Disney. Read more

After an intense five day exam, 11 join ranks of advanced sommeliers

(8/16/10) After five days of intense lectures and examinations, and months, if not years, of study, eleven sommeliers successfully passed the Court of Master Sommeliers’ Advanced Exam on Friday, August 13. Held at the Midwest Culinary Institute at Cincinnati State University, the Advanced Exam is the third in a series of four increasingly challenging tests of knowledge and skill offered by the Court, and is designed to distinguish those candidates with a superior understanding of wine theory and the beverage service industry, as well as a highly sophisticated tasting ability. Having successfully cleared this hurdle, these eleven individuals from across North America are now setting their sights on achieving the highest sommelier designation in the world, that of Master Sommelier. Read more

Night 12 Kitchens for 2010: Another winning recipe

(5/3/10) 1 Night 12 Kitchens put together another winning recipe this year: Bring together nearly three dozen of the region’s best chefs. Give them the run of the state of the art kitchens in one of the finest culinary schools in the Midwest. Give students at that school the chance to work alongside those chefs, get to know them on a first-name basis. Invite the public to an event that raises funds for scholarships for students at the Midwest Culinary Institute. Give them a glass of wine and welcome them to an evening of exploration – wandering through the kitchens, talking with chefs and students, sampling the dishes the chefs create and the wines on hand to go with them.

1 Night 12 Kitchens Chef Edward Lee to teach class Friday

(4/22/10) Edward Lee, the featured chef at this weekend’s 1 Night 12 Kitchens fundraiser at Cincinnati State, will conduct a class Friday (April 23) for students in the Midwest Culinary Institute. The class will be held from 11 a.m. to 1 p.m. in the culinary demonstration theater in the Advanced Technology & Learning Center. The proprietor of 610 Magnolia in Louisville, Lee was a semi-finalist in the 2010 James Beard Award competition for Best Chef in the Southeast. He’s known for his dedication to locally produced foods and a unique approach to preparing them – one that combines Southern culinary traditions with those of his Korean-American family in New York City. Read more

The Summit to host ‘1 Night, 2 Chefs’ event on February 26

(2/18/10) Jean-Robert de Cavel will be in the kitchen this month as The Summit restaurant continues its “1 Night, 2 Chefs’’ feature. On Friday, Feb. 26, de Cavel – who is currently Chef in Residence at the Midwest Culinary Institute, which houses The Summit – will join The Summit’s chef de cuisine, Matt Winterrowd. In addition to the regular Summit menu, guests will be able to choose a first and/or second course prepared by de Cavel. Read more

The Summit to host ‘1 Night, 2 Chefs’ event on January 21

(1/12/10) The Summit Restaurant at the Midwest Culinary Institute is launching a new feature this month: 1 Night, 2 Chefs. On Thursday, Jan. 21, Chef Anne Kearney of Rue Dumaine in the Dayton suburb of Centerville will join The Summit’s chef de cuisine, Matt Winterrowd. In addition to the regular Summit menu, guests will be able to choose a first and/or second course prepared by Kearney, one of the region’s hottest talents. Read more

December ‘Wine Flights’ are now boarding at The Summit

(11/24/09) The Summit is a fine-dining restaurant featuring the culinary and pastry students at the Midwest Culinary Institute at Cincinnati State Technical and Community College. Open Thursday, Friday and Saturday from 5:30 p.m. until 9 p.m., it offers fabulous meals in an elegant setting. The Summit also provides a unique attraction for guests who love to enjoy fine wine. Each month our chefs select wines from different parts of the world and package them in flights. In December, The Summit is featuring the wines of France. Read more

Winter schedule of Kroger Creations Community Cooking Classes has something for nearly everyone – and nearly every gift list

(11/20/09) The Kroger Creations Community Cooking Classes at the Midwest Culinary Institute offers something for almost every taste in its Winter 2010 lineup. In addition to traditional favorites involving wines, pastries and the preparation of classic meals, the Winter lineup includes several classes that focus on healthy dining options. It also includes seasonal classes, such as “Party Like a Wokstar for the New Year’’ with Mike Wong, chef/owner of the Oriental Wok; “Quick and Easy Mardi Gras’’ with Brian Whisman, Kroger Division Chef Coordinator; and “Valentine’s Treats for Kids’’ with Lisa Kindle from the BonBonerie. And back by popular demand is a six-course Master’s Series sequence for serious home cooks who wish to hone their culinary skills. It’s taught by Certified Master Chef John Kinsella of the Midwest Culinary Institute, with assistance from MCI alumnus Sarah Huskey. Read more

Pastry students share the sugar in style

(11/18/09) The end of the fall term is traditionally a special time for students in the capstone classes in the pasty program at the Midwest Culinary Institute. It’s a chance to show off, to display what they’ve learned how to do. This year the Presidential Dining Room served as the venue for a display of the work prepared by pastry students in the capstone classes. Family, friends, instructors and fellow students had an opportunity to see – and taste -- the results of a lot of hard work and inspiration. Read more

Young chefs will compete Sunday at Midwest Culinary Institute

(11/12/09) Eighteen young chefs will test their skills Sunday (Nov. 15) in a competition at the Midwest Culinary Institute sponsored by the Cincinnati branch of the Chaine des Rotisseurs, which bills itself as the oldest gastronomic organization in the world. Read more

November ‘Wine Flights’ now boarding at The Summit

(11/4/09) The Summit is a fine-dining restaurant featuring the culinary and pastry students at the Midwest Culinary Institute at Cincinnati State Technical and Community College. Open Thursday, Friday and Saturday from 5:30 p.m. until 9 p.m., it offers fabulous meals in an elegant setting. The Summit also provides a unique attraction for guests who love to enjoy fine wine. Read more

Chefs visit students at Midwest Culinary Institute to discuss careers

(9/29/09) Learn as much as you can. Follow your heart.Try to find satisfaction in your work, and don’t worry too much about the money. Always take care of the customer, and take the best care of the best customer.That was just some of the advice heard by students at the Midwest Culinary Institute, during a program that brought some of the region’s leading chefs to the Cincinnati State campus for a discussion about careers in the industry. Read more

Introducing Chef Taylor Brown

(9/1/09) Taylor Brown dreams of being a chef. Lots of people share that dream, and many of them, like Taylor, make their way to Cincinnati State’s Midwest Culinary Institute. But Taylor Brown isn’t like any of the other aspiring chefs here. For one, she’s just 12 years old. And those 12 years have been extraordinarily difficult. Taylor was born at 26 weeks gestation with multiple complications, and since then has battled a raft of illnesses that include cerebral palsy, osteoporosis and pituitary dwarfism. Two years ago she underwent a multi-visceral (small bowel, pancreas, liver colon) transplant at Cincinnati Children’s Hospital Medical Center and since then has been staying at the Ronald McDonald House as she continues to receive treatment. Read more



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