|
|
Questions Answered:
16
|
|
|
|
Brian Henry
|
|
Now working at:
Box 1287, Lakefield, Ontario, Canada K0L 2H0
|
|
Area of Food Interest:
Ayurvedic, Caribbean, Floriddean, Game meats, Japanese, Mexican, Organics and Spa cuisines. Menu & plate engineering. Wine & beverage food pairing.
|
|
Culinary Background:
Chef Henry has over 20 years experience in the hospitallity industry. He will take you to foriegn lands sharing recipes, techniques and stories from his travels. From the Atlantic to the Pacific encircling the Americas. Chef Brian's style of cuisine is contemporary urban with ethnic fusion, blending old world with new world. His current project is raising funds for The Octavia Waite Center in San Ignacio, Belize through the "Beds For Belize" foundation.
|
|
|
|
|
|
|
|
|
|
Questions Answered:
7
|
|
|
|
cielo
|
|
Now working at:
phil
|
|
Area of Food Interest:
test
|
|
Culinary Background:
test
|
|
Achievements:
test
|
|
|
|
|
|
|
|
|
Questions Answered:
15
|
|
|
|
Clarence Ken Ma CCC, CFBE
|
|
Now working at:
|
|
Area of Food Interest:
Classic & Contemporary Pastry Art, Food Styling & Presentation, Cakes & Desserts Design, Global Cuisine, Jaapanese Cuisine, Indo-Malaysian Cuisine, Kitchen management, Foodsafety, Teaches 200 classes annually plus talkshow, video demo, writing and run cooking classes
|
Culinary Background:
*Certifed Chef de Cuisine, Canadian Culinary Federation 1990
*Certifed Foodsafe Educator 1995
*Certified Culinary Art Instructor 1981
*Chartered Member, Canadian Association of Foodservice Professionals since 1984
|
|
|
|
|
|
|
|
|
|
|
Questions Answered:
23
|
|
|
|
James Simmers
|
|
Now working at:
Moraine Park Technical College. 235 N National Ave., PO Box 1940, Fond du Lac, WI 54936 1940
|
|
Area of Food Interest:
regional American Cooking, food trivia, general culinary knowledge and food sanitation principles
|
|
Culinary Background:
Presently an instructor of Culinary Arts at Moraine Park Technical College in Fon du Lac, Wisconsin. Has worked as an Executive Chef for the past twelve years at properties in the upper Midwest. A graduate of Washburne Culinary in Chicago, Illinois and possesses a Bachelors of Science degree in Hotel and Restaurant Management from the University of Wisconsin.
|
|
|
|
|
|
|
|
|
|
Questions Answered:
372
|
|
|
|
June C. Jacobs, CCP
|
|
Now working at:
Feastivals Cooking School, New York
|
|
Area of Food Interest:
Specialties include French-Provencal, Classic, Regional; Chocolate; Pastry; Desserts; Seafood; Jewish Holiday; Professional Techniques, Food Processor Techniques, Wine.
|
|
Culinary Background:
Certified Culinary Professional. Owner, Chef and Teacher at FEASTIVALS Cooking School. Served as Chef at The Greenery, Brighton, MA. Sous Chef at the Chicago Caterer. Member of the International Association of Culinary Professionals.
|
|
Achievements:
Certified Culinary Professional designation (CCP) attained, 1996; IACP Foundation Scholarship: New England Fisheries "Fish School," 1993; Martini & Rossi State of Dessert, 1993-- Massachusetts Regional Winner; Boston Center for Adult Education "Teacher of the Term," 1993. Member: International Association of Culinary Professionals: Certified Culinary Professional, Membership and Benefits Chair, 1998-2000. U.S. Pastry Alliance New York Association of Cooking Teachers Share Our Strength (S.O.S.) Steering Committee: Boston (1989-91) and New York (1996-99)
|
|
|
|
|
|
|
|
|
Questions Answered:
5
|
|
|
|
Marc Vogel
|
|
Now working at:
San Francisco, California, USA
|
|
Area of Food Interest:
High Heat Cooking for all types of Meat, Poultry, Lamb, Fish, Pork etc.
|
|
Culinary Background:
Chef Marc Vogel, aka "Cuisinier Mondial," represents a relative rarity within the ranks of the cooking elite: an initially self-taught chef whose combination of original ideas and classical mastery has made him a highly respected member of the international culinary community. He embarked on his cooking career by opening his first restaurant without any formal training at an age when most Americans are busy adapting to the responsibility of voting. Now a culinarian for more than 30 years, Chef Marc has taught for the past eight-time permitting-at the California Culinary Academy (CCA) in his native San Francisco.
|
|
|
|
|
|
|
|