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Too Many Cooks in the Kitchen

Too Many Cooks in the Kitchen

How many years have you been a chef? 15 What or who inspired you to be a chef? Since I was 3 I was running around professional kitchens with my father helping out by peeling asparagus, making kabobs, peeling potatoes, etc…

August 2010
All the "w"s regarding Wine

All the "w"s regarding Wine

So I poured a glass of wine for a friend the other night at my house, and was swirling it around completely unaware that the swirling (which is second nature to me) was an object of fascination to him.

May 2010
An Omaha Gem: Jam's grill and bar

An Omaha Gem: Jam's grill and bar

April 2010
Institute for the Culinary Arts

Institute for the Culinary Arts

When Metropolitan Community College first studied the feasibility of building a new facility for the Institute for the Culinary Arts, it was in response to sky rocketing enrollment in its culinary arts courses. The Master Planning committee had the foresight to do more than merely adding classes, hiring a few additional instructors, and finding space somewhere in the city. It studied the Omaha restaurant market and the food industry at large, not just the increase in the number of Culinary Arts students, to anticipate future needs of the Institute. Once Metro officials recognized the need for well educated Culinary and Hospitality professionals was going to remain strong, they committed resources for the building of a 14 million-dollar, state-of-the-art culinary facility to educate future chefs, managers, and industry professionals.

March 2010
Growing Our Future

Growing Our Future

At 16.3 million dollars, the Institute for the Culinary Arts (ICA) is Metropolitan Community College's largest building project on the Fort Omaha Campus since the 1980s. While most of the money for the project came from the College's capital fund, private donors contributed 2.6 million dollars toward the building and maintaining of the ICA through the Metropolitan Community College Foundation.

March 2010
Cutting Edge Education

Cutting Edge Education

Like the comforting smell of fresh bread baking in the oven or the mouth-watering aroma of tomato sauce simmering on the stove, "We can permeate the city with good nutrition, good cooking, good food." Metropolitan Community College President, Randy Schmailzl had this to say of the college's newest and most impressive addition to the Fort Omaha Campus, the Institute for the Culinary Arts and Swanson Conference Center.

March 2010
Sage Student Bistro

Sage Student Bistro

Great ideas often have humble beginnings. The casual chat over coffee with a friend that leads to the opening of a new business. The gathering of green thumbs that develops into a community garden. Wishful thinking made vocal among classmates that turns into a wildly successful student bistro.

March 2010
February 2010: metroCUISINE

February 2010: metroCUISINE

We all love it when an unlikely success germinates from humble beginnings. Absolutely Fresh Seafood is just such an Omaha success story. It began in 1979 when its owners drove a refrigerated truck chocked full of fresh fish and shrimp from New Orleans to Omaha. They then sold it on the corner of 70th and Dodge, then later at 120th and Pacific.

February 2010
JANUARY 2010: metroCUISINE

JANUARY 2010: metroCUISINE

Ryan Gish has spent his life around food. Growing up on a Nebraska farm, he was surrounded by it, helping his mother in her garden, learning to cook by her side in their farmhouse kitchen. This exposure to food, how it is grown and how it is prepared, fostered in Gish a desire to make it his livelihood. "Ever since I was a little kid I wanted to be a chef," he recalls.

January 2010
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