The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Tuesday, April 15, 2008

Winning chef

The American Culinary Federation Northeast Region had their convention in Cincinnati last weekend—I saw a lot of chefs late last week walking around in their tall toques. Along with workshops and seminars, there were cooking competitions, held at the kitchens of the Midwest Culinary Institute. The ACF Northeast Regional Pastry Chef of the Year award went to Kat Kessler, the pastry chef at the Hilton Cincinnati Netherland Plaza. She made a chocolate souffle cake in the competition. Now that she's described it to me, I'm hoping it goes on the menu at Orchids so I can try it. Nothing but semisweet chocolate, eggs and butter, puffed like a souffle--but not fallen or molten like so many popular cakes at the moment. No flour, no sugar.
She’ll compete in the national contest in Las Vegas in July.
Jessica Pope, a student at MCI, won the Northeast Region Chair’s $1,000 Scholarship, given to exemplary culinary students.


at 3:59 PM Blogger liberal foodie said...

Everyone that attended the conference was invited to a pig roast dinner at Maker's Mark, KY. We had 400+ guests come out for the roast. As a culinary student involved with the evening event, I can say it was fun for all.

at 4:37 PM Anonymous Anonymous said...


I have a question for you: If you're interviewing chefs and participating in these culinary events, aren't you also revealing your identity to restaurants? How can you maintain any anonymity when you are also the Enquirer's main food reporter and (presumably) have to interview restaurant sources in public? Just a question ... I think you do great work, but I've always been curious about this.

at 10:54 AM Blogger Polly Campbell said...

I'm not as anonymous as I used to be--though in this case, I spoke to her on the phone--and I didn't go to this event.

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