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I completed culinary school. I got a lot of excellent work experience at a prominent local French restaurant where I worked for four years. I helped open a "fancy French bistro" in Cincinnati in August 2010, and have worked there since.   I worked as the "number 2" iinstructor in the restaurant class taught at the Midwest Culinary Institute. This was the capstone class and we held students to the very highest standards of professionalism. Before service, I worked with students on their technique and speed. I ran the pass during service.   In January of 2008, I started teaching as an adjunct at the culinary school. Currently, I teach COOKING 1, 2, and 3.   I prefer to cook in the French style, but am able and willing to cook all over the map. Another cuisine I enjoy is Japanese. I will try anything and everything!   Check out my website, http://www.drewvogel.com!   My BigOven menus.