Chef Joel enjoys public speaking and media appearances and is happy to present information about his passion for cooking, especially teaching children to cook and cooking wild game.

He has been featured in many publications and media stories.Herb Club

Chef Joel made many appearances on the television show Recipes from the Chef’s Kitchen, which is aired on Channel 10 through Cox Cable and Verizon in Fairfax County, Virginia .

You can view some of his appearances here:

flc7Several articles have featured Chef Joel and his teaching at The Wisconsin Innovation Kitchen in Mineral Point, including:

He has taught at the Monona Public Library (in Monona, WI) and one of his appearances is featured here:  http://www.hngnews.com/monona_cottage_grove/news/article_07158142-9357-5ebf-a3ef-b1ecd965795a.html

IMG_0592Bethesda magazine has featured Chef Olson’s classes at L’Academie de Cuisine — taking his classes there was recommended as a “great thing to do.”

Chef Joel has been featured in these articles for his teaching in the Washington, DC area:

WI FamTiesChef Olson was asked to contribute to the cookbook Yum!: Tasty Recipes from Culinary Greats and has contributed to other cookbooks. He was selected as expert on encouraging children to cook for an article on “Kids in the Kitchen” for the book Reader’s Digest: Ask the Experts.

Chef Joel has been active in the International Association of Culinary Professionals (IACP), through both the Cooking Schools and Teachers Section and the Kids in the Kitchen Section.  He was invited to present at the 30th Annual Meeting of IACP in New Orleans, LA in 2008, and received an honorarium for this presentation.  He Co-Chaired the Kids in the Kitchen Section of the IACP from 2009-2011, and helped to run the “Kids Cook for a Cause” event in 2010.  Read more about that here:  http://whatscookingwithkids.com/2010/05/05/cooking-with-kids-turkey-meatballs/Chef with tofu

Chef Olson often receives private feedback from former students and parents of students that he provided critical leadership and encouragement both personally and in furthering their culinary education. Here are two examples:

Chef Olson was asked by former student Marshall Bennett to be interviewed for a video feature entitled, “What’s For Dinner, America?” (You can view this feature at: https://www.youtube.com/watch?v=EpxGPyYsxPk.) Marshall took several classes from Chef Olson over the course of a few years at MCC and wanted Chef Olson to be included in this feature as an important influence on his culinary aspirations.

Another former MCC student, Ben Keens, was interviewed by the Washington Post newspaper for an article about students who make their own lunches entitled “Now They’re Cooking.” He provided a recipe which he had learned in one of the many classes he took from Chef Olson at MCC. Ben views Chef Olson as an important influence in his culinary activities.

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