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One Night, Eleven Kitchens
April 24, 6-9 pm
Midwest Culinary Institute at Cincinnati State College
On Sunday, April 24 2005, I participated as a worker in the first-ever One Night, Eleven Kitchens scholarship fundraiser at the Midwest Culinary Institute at Cincinnati State College. The event highlighted prominent chefs from Cincinnati restaurants. Students were permitted to work with these chefs.
My current plan is to take this term (Fall 2004) off, and then to take a class or two each subsequent term to keep my hands in it.
Julia Child, the tall, gregarious chef who redefined the American culinary landscape with her landmark books and television shows, died Friday August 13, 2004 in Montecito, CA, after bouts with kidney failure; she was 91, two days shy of her 92nd birthday.
At a commanding height of 6 feet, 2 inches, Child preached a cooking style that reveled in the joys of good food and sharing it wholeheartedly, mixing French and American styles. Unpretentious in her cooking, she was an earthy and human role model for aspiring cooks, and was never afraid to make a mess or pick up dropped items without a care; her on-the-fly cooking style was parodied in a now-legendary Saturday Night Live skit in which Dan Aykroyd as Child merrily continued on with a recipe after slicing open numerous veins and spattering blood all over the kitchen.
Child, who never took a cooking lesson until she was in her 30s, embarked on her culinary career in Paris after World War II, co-authoring Mastering the Art of French Cooking. That book, still in print, led to her famous, long-running PBS show The French Chef, which ran from 1962-1973 and won both an Emmy and Peabody Award. Numerous books and television shows followed, and she worked well into her 80s. As a fitting tribute, her kitchen is now a permanent exhibit at the Smithsonian Institute. Child, who had no children and whose husband died in 1994, is survived by extended family.
Prepared by IMDb staff
Jacques Pepin discussed THE APPRENTICE: MY LIFE IN THE KITCHEN at Joseph-Beth Booksellers in Cincinnati on May 27, 2004.
I arrived about 30 minutes early and was able to get a seat in the front row. I spent the time before the event talking with a charming 73-years-young lady and her adult daughter about cooking, fresh produce, cookbooks, and Alton Brown (she’d never heard of him, but after looking at my just-purchased copy of GEAR FOR YOUR KITCHEN, she was headed back to get I’M JUST HERE FOR THE FOOD).
Promptly at 7:00, Chef Jean-Robert de Cavel, chef at an excellent local restaurant stepped to the podium. Jean-Robert (“JR”) recounted an experience from “when [he] was a shy younger chef” when Jacques Pepin came into the restaurant where JR was working, and JR was too nervous to go out to meet him. JR introduced Chef Pepin (in the course of the discussion, Chef Pepin revealed that he would dine this evening at JR’s restaurant).
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On Saturday, November 15, 2003, Wendy & I opened our house for the second annual HIGH END APPETIZER & DESSERT PARTY.
What’s a HIGH-END APPETIZER & DESSERT PARTY, you ask? We asked that each couple bring a high-end Appetizer OR high-end Dessert, and (at least) ONE bottle of wine (or other beverage of their choice), all for sharing with the group. Attendees were strongly encouraged to bring a HIGH-END Appetizer and Dessert — no Twinkees and Vienna Sausages!
The HIGH END theme was taken very seriously by the nearly 30 attendees — they brought amazing dishes that were as beautiful to behold as they were tasty to eat. The wine and conversation flowed freely.
Special thanks to our friends Meg & Doug for their invaluable assistance in the kitchen during the party!