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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Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.
Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.
Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.
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.
Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.
Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."
Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)
The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.