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Assistants to the Chefs
Andrew Vogel
Andrew discovered his love of cooking at an early age, watching his grandmother
work in her small kitchen on the west side of Cincinnati. He continued to enjoy
cooking as a hobby until his wife presented him with a not-for-credit cooking
class for a gift. And Andrew was hooked. Very shortly thereafter, he registered
for culinary classes at Midwest Culinary Institute and hasn’t stopped since.
Andrew is an adjunct culinary instructor at the Midwest Culinary Institute and
frequently “on the line” at Jean-Robert at Pigall’s, Cincinnati’s only 4-star
restaurant. In his spare time, Andrew enjoys scuba diving, travel, technology,
pets, and managing his large cookbook collection.
Brian Willis
Brian's love of cooking began as a solution to a problem. At the age of 28 Brian's body began rejecting any wheat he consumed. After a long struggle with learning how to eat around this problem, the resulting frustration and depression led him to decide to learn how to cook. Upon touring the facilities at Midwest Culinary Institute with his wife Mary, they both enrolled as culinary students in the late fall term of 2005. Brian in the General Culinary program and Mary in the Pastry Arts program. Brian has continued to own and work at a technology service company (Technology Services Group, Inc) in Northern Kentucky during his culinary education.