We talked with Lafferty about his plans for the college's Midwest Culinary Institute and Summit restaurant.
These Cincinnati-based, industry-leading ladies discuss how they got into the business, battling sexism, working tirelessly, and creating a hopeful future for the next generation...
Following the departure of longtime executive chef Jared Bennett this fall, downtown restaurant Metropole (located at 609 Walnut St. within the 21c Museum Hotel...
Robert Castañeda, a Los Angeles native, helped popularize the pop-up restaurant concept on the West Coast. Now the chef has landed in Cincinnati, where...
"It is the only food competition show that I ever wanted to do, and I never tried out until I thought I could truly compete and win the competition."
This Sunday, Jean-Robert and Annette de Cavel will welcome hungry citizens of the tri-state to the Midwest Culinary Institute, where they will be holding their annual brunch to raise money for Sudden Infant Death Syndrome (SIDS) research.
After eight years heading eateries in Louisiana, Mitch Arens returns home to oversee food and beverage operations at Hotel Covington.
The old Duck Creek Antique Mall will soon be home to Oakley Kitchen, a 20,000-square-foot market-style incubator for aspiring food entrepreneurs and established businesses alike, where visitors will be able to sample new and experimental dishes.
Basil 1791 has all the staples of its Pan-Asian predecessors: sushi, dumplings, noodles, curries, and stir-fries, but with touches of Americana.
Schnippel preaches at St. John Neumann and Corpus Christi churches, and last December he appeared on ABC’s Great American Baking Show. For him, baking and priesthood go hand in hand.