Keith famie

Master Chef Milos Cihelka was one of the first five chefs to earn the Certified Master Chef title in 1981.

Career Highlights:

• Began his culinary journey at 14 as a pastry apprentice, followed by a cooking apprenticeship at 17.
• By 19, earned two Journeyman certificates as a Pastry Cook and Cook.
• Immigrated to the United States in 1958, eventually settling in the Detroit area.
• Held chef positions at The Roostertail, Detroit Athletic Club, and the London Chop House before becoming chef-partner of the Golden Mushroom in 1976, where he remained until retiring in 1993.
• In 1970, founded the Michigan Chefs de Cuisine Association, serving as its first president.
• Represented the U.S. National Team at the 1972 IKA, earning two gold medals, and returned in 1984 with Minor Co., winning Gold Medal with Distinction.
• Became coach-manager of first Michigan Culinary Team, which won top prizes in several U.S. cities, traveled to Vancouver and Singapore in preparation for IKA. The team received perfect score in the 1988 IKA for all platters displayed and was awarded
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  Cooking Wild Game and Fish with Chef Milos

  byMilos Cihelka

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  As chef-owner of a restaurant that featured wild game on the menu daily, I often had customers ask why our game tasted so much better than the game they prepared at home. I explained that long before the cooking starts, proper care of the harvested animal is of utmost importance – beginning with careful field dressing and then aging. It seems that everyone knows about aging beef, wine and cheese, but few understand the importance of aging wild game.

  Formats

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  Language : English

  Publication Date : 10/5/2015

  
  

  Format : Hardcover

  Dimensions : 8.5x11

  Page Count : 190

  ISBN : 9781504949965

  Format : E-Book

  Dimensions : 8.5x11

  Page Count : 190

  ISBN : 9781504949958

  Format : Softcover

  Dimensions : 8.5x11

  Page Count : 190

  ISBN : 9781504949941

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  About the Book

  Much of the wild game and fish we harvest goes to waste due to poor handling and cooking. The primary aim of the author is to explain the process of accomplishing great-tasting wild game and fish dishes, from harvesti

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  Cooking Wild Game and Fish with Chef Milos

  Ebook397 pages3 hours

  By Milos Cihelka

  ()

  About this ebook

  Much of the wild game and fish we harvest goes to waste due to poor handling and cooking. The primary aim of the author is to explain the process of accomplishing great-tasting wild game and fish dishes, from harvesting to presenting.

  LanguageEnglish

  PublisherAuthorHouse

  Release dateOct 5, 2015

  ISBN9781504949958

  Milos Cihelka was born in Prague, then Czechoslovakia, in 1930. At the age of fourteen, he entered into a pastry apprenticeship, and completing that, he entered into a cook’s apprenticeship. There he learned preparation of various wild game. At the age of nineteen, he held journeyman diplomas in two trades. While working, he also studied English, French, and German languages. In 1950, he escaped the communist regime and came to Germany, where he worked for one year as a cook. He then immigrated to Canada, where he worked as a chef in various resorts, restaurants, and clubs. He married a Canadian girl and, in 1958, immigrated to the Un