Making a dream come true in Cincinnati
Chefs at Midwest Culinary Institute in
Cincinnati helped make one young girl’s
lifelong dream come true recently. Twelve-year-old Taylor Brown, who suffers from
multiple illnesses, including cerebral palsy,
osteoporosis and pituitary dwarfism, has
always wanted to become a chef. When a
volunteer with A Kid Again, a nonprofit in the
area that helps children with life-threatening
illnesses, found out about Brown’s love of
cooking, she worked with the school to help
make her dream come true for a day.
At the start of Taylor’s day, she received
a tour of the pastry shop, and Betsy
LaSorella, pastry chef-instructor, showed
her how to make crème brûlée. Then
Taylor joined John Kinsella, CMC, CCE,
WGMC, AAC, senior supervising chef
and a member of ACF Greater Cincinnati
Chapter, and his students, who taught her
how to sauté chicken and set up a plate.
Taylor was also the honored guest at a
El Paso Community College opens new $5.1 million culinary
In 2000, there were only 11 students
enrolled in the culinary program at El Paso
Community College in El Paso, Texas.
Today, there are 176 students, and there is
a 100% placement rate upon graduation. In
response to the rise in number of students,
El Paso Community College created a new
29,000-square-foot, $5.l million culinary
arts complex, which opened in August. The
new complex has five kitchens, an ice-carving station, a TV studio complete with
mobile demonstration kitchen, a “dine and
dash” café and Thirteen 09, a 50-person
restaurant that opens to the public Oct. 21.
Students are in charge of both facilities, and
special luncheon. At the end of her visit,
Kinsella presented her with an honorary
award, a master chef pen and a copy of
his book, Professional Charcuterie (John
Wiley & Sons, Inc., 1996).
John Kinsella, top right, and his students
spend time in the kitchen with Taylor
Brown, bottom center. Students, top row
left to right: Stephen Williams, Wade
Sutherland, Laura Robbins and Matthew
Eduardo. Bottom row, left to right: Terry
Garrett, Robin Cahil and Rebecca Galea.
are paid a stipend for hours spent working
after class. Most of the proceeds will go to a
Richard Webb, CCE, chef-instructor and
coordinator of the culinary arts program at
Jesus Lugo, CEC, chef-instructor, center,
works with students at El Paso Community
College’s new culinary-arts complex.
the college, hopes the new complex will
stress that El Paso is just as strong a city as
San Antonio, Scottsdale or Phoenix.
The National Culinary Review | October 2009