HomeGroupsTalkZeitgeist

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.

MembersReviewsPopularityRatingFavorited   Events   
390240,58600

Top members (works)

Member favorites

Members: None

Add to favorites
(1) BN (1) butchery (1) charcuterie (3) cookbook (4) cooking (4) Cooking - General (1) food (2) Food--Meat (2) Gastronomy (1) HC (1) meat (2) pork (1) professional (1) sausage (1) terrine (1) Villa Sentieri (1) wishlist (1)
No events listed. (add an event)
You must log in to edit Common Knowledge data.
For more help see the Common Knowledge help page.
Canonical name
Legal name
Other names
Date of birth
Date of death
Burial location
Gender
Nationality
Country (for map)
Birthplace
Place of death
Places of residence
Education
Occupations
Relationships
Organizations
Awards and honors
Agents
Short biography
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.

Is this you?

Become a LibraryThing Author.

Links

Member ratings

Average: No ratings.

Improve this author

Combine/separate works

Author division

"John Kinsella" is composed of at least 3 distinct authors, divided by their works. You can edit the division.

Name disambiguation

Go to the disambiguation page to edit author name combination and separation.

Includes

John Kinsella is composed of 2 names. You can examine and separate out names.

Combine with…

 

You are using the new servers! | About | Privacy/Terms | Help/FAQs | Blog | Store | APIs | TinyCat | Legacy Libraries | Early Reviewers | Common Knowledge | 118,646,923 books! | Top bar: Always visible