John Kinsella (2)

This page covers the author of Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés.

For other authors named John Kinsella, see the disambiguation page.

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JOHN KINSELLA is one of a small number of American Culinary Federation-certified Master Chefs. He is Chef-Instructor and Program Coordinator in the Culinary Arts Program at Cincinnati State Technical College and a member of the American Academy of Chefs. Trained in London, he served his apprenticeship at the Grosvenor House Hotel, Park Lane, and is certified as a Master Chef, London City and Guilds.

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