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.
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.
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 United States, working in New Jersey and Connecticut before settling in the Detroit area. He was the executive chef of the Roostertail for nine years, then five years as executive chef and restaurant manager of the Detroit Athletic Club, followed with two years at the London Chop House. In 1976, he became the chef-partner of the Golden Mushroom, where he stayed until retirement. The nationally renowned restaurant was the first one to feature a classical wild game dish on its dinner menu every day. In 1981, chef Milos was enrolled in the first master chef examination ever held in United States. He passed the demanding ten-day testing at the Culinary Institute of America with top score. During his career, Chef Milos entered a number of culinary and ice-carving competitions, eventually being selected to the 1972 US National Culinary Team, participating in the IKA World Culinary Competition in Germany, where he won two gold medals. Returning there with the Minor's Team, he won gold medal with distinction for a perfect score in all eight dishes he presented. In 1985, he was asked to lead the first Michigan Culinary Team as coach-manager. In preparations for the world competition, the team entered several major events in the United States, Canada, and Singapore, winning many top prizes. Finalizing with the 1986 IKA World Culinary Competition in Germany, the team's platters were awarded the rare grand prize in gold. Chef Milos founded and was the first president of the Michigan Chefs de Cuisine Assn., a chapter of the American Culinary Federation. He started a cook's apprenticeship program in Detroit and taught cooking classes in colleges and private establishments. He is a member of the American Academy of Chefs and was a senior judge for culinary competitions. His hobbies include archery, hunting (mostly with a bow), fishing, and gardening. He is also a sports enthusiast.
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