October 21, 2008

As we go to print with each issue, our art direct Jeff Marsh and I always say each issue is ‘the best issue ever’ and we truly believe each one is our best issue. But I think we outdid ourselves with this issue- there isn’t a story in there that I wouldn’t want to know more about. Anyone interested in the world of food has to find some story that speaks to you, whether the profiles of our three chefs, to healthy school lunches for our kids or to healthy breakfasts on the run. And I’m always on the run, aren’t you? But I was inspired by the story about Brown County and autumn leaves to slow down and enjoy a ride in the country- it’s so the perfect time for such an escape before the winter grey days close in again. (more…)

Three Chefs Use Passion and Artistry to Feed Cincinnati Their Way

By Peg Ashbrock

 Meg Galvin, Rhonda Clark, Kat Kessler

 

Mixing a blend of cultures, science, and artistry the culinary world is one of the fastest growing industries worldwide. Food in all its forms is a chef’s passion. Each of the three chefs you’ll meet has used the culinary industry to find their own routes to a career they love. They all took very divergent career paths, both to Cincinnati, and to their new careers. Meet Chefs Meg Galvin, Rhonda Clark, and Kat Kessler –three chefs passionate about Cincinnati, and passionate about food. (more…)