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John Kinsella
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  • Cincinnati Ohio 45244
  • United States

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Profile Information

What is your favorite recipe creation?
Shrimp and okra Gumbo
When did you enter the Culinary Profession?
Who is your favorite Musical Artist?
My son Brendan
What is your favorite TV show?
Law and Order
If you could have dinner with any three people who would it be and why?
Andre Rieu My wife Jean and Hillary Clinton
What is your favorite Culinary Web site?

John Kinsella's Blog

Consomme THe Prince of Fine Soups

Consommé the Prince of fine soups

For many years I have seen  the craft of making this simple soup becoming a challenge to the chef when it should be a pleasurable experience. It’s simplicity and the wonderful options you have should make this soup a standard on any menu. When making Petite Marmites they should not be calrified the same way as Consommé in fact the clarification of a clear soup is the most important step.  We need to remember that a good…


Posted on March 30, 2011 at 7:00pm — 3 Comments

Conduct when using We are Chefs Blogs

Dear Fellow Members and We are Chefs Users


I was appalled to view semi nudity put on a blog last week. Although I believe in free speech such conduct is not appropriate nor acceptable when we have minors who are attending our secondary programs using our programs.

Also I will not tolerate such behavior which tarnishes the image of a chef.

I ask that all participants and users please refrain from using such materials and I can assure you that all types of material… Continue

Posted on April 13, 2009 at 12:04pm — 3 Comments

Comment Wall (18 comments)

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At 9:18am on August 28, 2009, chef william smith said…
hey chef this is chef william hows everything your way
At 12:56am on June 13, 2009, Edgar Jacobs said…
Hello Chef. Have you heard about the new Michigan Culinary Institute in Muskegon Michigan? It is slated to open this fall in downtown Muskegon and it is going to be wonderful for the state and for our profession!
At 3:35pm on April 13, 2009, Casey James Brannan said…
I was very fortunate to have attended your facility in Cincinatti during the 08 regionals with the Pittsburgh Chapter and I must say it is state of the art!
At 7:16am on March 5, 2009, Paul G. Suplee CEC, PC III said…
Hello Chef,

It was good to see you in Boston. I hope that you enjoyed the book. Our program is taking off at Worcester Tech and I am looking forward to our transition to ACFF standards. Cheers!
At 11:53pm on February 27, 2009, Thomas G. Ciapi CEC,CCE,CCA,AAC said…
Chef John,

It was good to hear you speak peace of our Federation in Shaumburg, and felt the sincerity in your words. I channel back to the days of yesteryear when you were our Secretary, and see how much you became a part of our Industry as President. You my friend are a meaningful man that GIVES back to the community, and I see it. Good luck to you as our election comes to a close in May... It's going to be one of the toughest Elections in Years...

You being a true man of his togue, and from Ireland, you represent my growing up times with the presence of that fabulous Rock Christian group U2! I've followed that group through the my culinary career, and that representaion is what carries me through. Continue to give your works to your community, to the federation, and peace to you, and your family always.

Vivat Jesus,
At 4:09pm on January 25, 2009, Christopher Tanner,CEC, AAC said…
Chef, it was good to see you in St Augustine last weekend. I will follow up with the conversation we had about the test by e-mail soon. I'll see you in Boston in a couple weeks.
At 1:34pm on January 19, 2009, chef william smith said…
join u where chef jay
At 12:19pm on January 17, 2009, John Griffin, CEC, CEPC said…
Chef Kinsella,
I just read your articles in the NCR, Thoughts on Membership, and your letter concerning classical French stews. Thank you very much. I think our main challenge in sustaining membership and growing is for younger members to join and participate. many of the younger Chefs I meet in my travels, say in their 20's, consider the ACF to be an old man's club. We need to belie that impression.
Now, the article on stews. I have long had a problem with folks using a classical name for an interperative or "fusion" dish, and have not been able to name the distinctive problem to myself, let alone to others. Your definition, "But when the basic methods of cooking are not applied to the dish, it has no bearing on its original recipe". This sentence has clarified my objections, and I will use it in the future.
At 9:14pm on January 1, 2009, Mark Webster CEC, CCE, AAC, HGT said…
Chef Kinsella,
just wanted to say thank you for the direction you have taken the ACF during your tenure. I had met you several times (going back many years ago when I was finishing my career in the US Navy, most recently at the National in Vegas and of course when I was chapter President of the Greater Kansas City Chefs Association when we hosted the 2008 Central convention. Your passion to work with the young culinarians is contagious and I hope that everyone catches it. Thank you again Chef.
At 2:58pm on November 19, 2008, Paul C Jensen II CEC, CCA, AAC said…
Is there application info on a web site for the competition in Feb?
If not could someone e-mail the info please.
Paul Jensen

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