Consulting, Discovering New Food, Discovering New Wines, Finding Investors, Organic Foods
To have a soul in our craft you need passion
John Kinsella CMC. WGMC. CCJ. AAC. FWMCS.
Graduate of the City and Guilds of London Institute
ACF Certified Master Chef
Fellow World Master Chefs Society
World Global Master Chef 2008
Certified Hospitality Educator AHAMA
Certified ACF Culinary Judge 1985 until present
Team Manager of Team Midwest 1996 to 2000
Team Manager Bahamian Nation Team 2000 2004
AOS Magnum C** Laude CTC 1992
National Secretary American Culinary Federation 1988 to 1990— 1996 to 2000
Senior Instructor of culinary studies at
The Midwest Culinary Institute
Member of Her Majesty’s Armed Forces 1958 to 1971
Doctor of Culinary Arts John and Wales University 2007
Doctor of Food Service NAFM 2007
National President American Culinary Federation 2005 –2009
Publications and Articles
“Professional Charcutiere’ John Wiley and Sons 19960
“Professional Butcher and Charcutiere” John Wiley 2006 not finished
A modern Approach to Classical French Cooking 2008 until present
Defending our Culinary Honor Cincinnati Enquirer 2003
“Is our food Supply Safe” National Culinary review 1998
Contributing writer to Sizzle Magazine 2005 until now
Presidents message National Culinary Review 2005 until present
Developer of Technical Instructional Standards for Culinary Programs in the United States
Developer of Culinary competencies on Black board 2007 until present
Media and awards
Weekly host on “Everybody’s Cooking” WVXU 91.7 James Beard Winner for best radio show 2001
“Surviving the Bottom Line” Hedrick Smith a 4 hour program on job training. PBS
Elected Cincinnati’s Chef of the Year 1988 and 2000
Managed World cup winning student team. Luxembourg 1998 1 gold 5 silver medals
Manager of team Midwest in Basle, and London 1999 3 gold medals and 3 silver medals
Manager of Team Midwest in the Culinary Olympics 2000 2 gold medals, 2 Silver medals
Manager of the Team Mid west winner of the Grand Prix in London 2 gold 1 silver medals
American Culinary Federation Regional Chef of the year
Regular on the Morning Show Fox 19 in Cincinnati.
Manager Team Bahamas 2000 to 2004 6 bronze medals hot and cold food
Team advisor of the USA culinary Olympics 2005 to 2008
Culinary Advisor to Mayor Roxanne Qualls and the city of Cincinnati
Voted culinary educator par excellence by the readers of Cincinnati Magazine
Leading authority on Butchery meat processing and charcutiere in the United States
Awarded the Her Majesty Armed Forces Combined Services medal for services to the culinary Profession 2001
Holds three certification in 2 Countries at the certified master chefs level.
One of 61 ACF Certified Master Chefs in the USA and is one of 3400 World Global Master Chefs
Named to the cordon or culinary hall of fame 2008
Employment and other Interests
Her Majesty’s Armed forces 1958 until 1971
Executive chef Royal Marine Hotel Dun Loughire County Dublin Ireland 1971 until 1974
Executive Chef Terrace Hilton Cincinnati 1975 1976
Owner and president of Kincom Communications Inc.
Founding member of the Global Kitchen Pirates a foundation dedicated to raise awareness of child hunger in the United States
Member of the board of directors of Hoffmann Sausage Company 1996 to 2002
Member of the board of directors of Global Master Chefs Inc.
Cincinnati State Technical and Community College 1983 until now
Years in the Industry
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Restaurants accounted for 21,200 of the 175,000 new U.S. -More-
Muenster Patty Melt This burger is cozy pub fare at its finest. It features sweet caramelized onions, spicy brown mustard and a specially prepared Worcester sauce, all piled onto toasted rye bread. But the best part is the addition of not one, but two flavor-packed Wisconsin cheeses: creamy Muenster and powerhouse Pepper Jack. Get the recipe.
Lawrence Williams, president and CEO of the United States Healthful Food Council, is a scheduled speaker at the Cornell School of Hotel Administration's student-run 89th annual Hotel Ezra Cornell (HEC), which is being held March 20-23, 2014, at Cornell University in Ithaca, NY.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Ready to dance in your seat? Drummer Clayton Cameron breaks down different genres of music—from R&B to Latin to pop—by their beats. A talk that proves hip hop and jazz aren't cooler than math—they simply rely on it.
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Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.