National Culinary Review

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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 arts complex

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 scholarship fund.

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.